Sarina’s Sephardic Cuisine app includes over 160 easy to follow recipes, photos and video links to demonstrations.
Like any cook, in the weeks before a holiday, I look for new ideas, something to breathe fresh air into the holiday and create new interest in the foods I prepare for family and guests. In this article I am sharing some new and some old recipes for Rosh Hashanah.
Most of these recipes are included in my cooking app – Sarina’s Sephardic Cuisine, available for iPhones and iPads, which has over 200 recipes. Understanding that today’s cooks look for recipes with technology and do not cook from cookbooks, the app is embedded with over 50 videos to help developing cooks learn traditional recipes and is more realistic for younger cooks. In the app we demonstrate how to make difficult recipes and provide you with important cooking tips. There are tricks to preparing many recipes and we share those in the app videos.
Lubya (Black-Eyed Peas)
Lubya, or black-eyed peas, is one of those Syrian comfort foods. While black-eyed peas can be prepared year-round, they are one of the brachot for Rosh Hashanah so that our good deeds will be as plentiful as the black-eyed beans. My mother and grandmother always made it with meat, but I prefer to make it vegetarian. I generally make a batch and also serve it as one of the dishes on the holiday.
2 TBS vegetable oil
6 cloves garlic, finely chopped
½ lb. flank or veal yadiem
1 pkg. frozen black-eyed peas
2 TBS tomato paste
1 heaping tsp. kosher salt
½ tsp. white pepp
In 3-quart saucepan, heat oil on medium heat. Add garlic and slightly brown, then add cubed meat. Add enough water to cover the meat, and simmer 1 hour covered.
Note: to make this vegetarian, leave out the meat and reduce cooking time.
Add black-eyed peas, tomato paste, salt and white pepper.
Cook for another ½ hour. If it looks dry, add a little more water.
Pomegranate Balsamic Glazed Chicken
My Pomegranate Balsamic Glazed Chicken combines the holiday tradition of eating pomegranate seeds into a health chicken dish. Pomegranates are fruits filled with small seeds and loaded with juice. We typically eat the seeds on Rosh Hashanah so that our good deeds will be as plentiful as the seeds of a pomegranate. This combination of balsamic vinegar, spices and pomegranate bring the chicken cutlet white meat to life. Moist and succulent, the glaze is a perfect accompaniment to the chicken.
- 4 TBS oil
- 6 chicken cutlets
- 1 tsp Kosher salt
- ½ tsp black pepper
- 1 pkg baby carrots
- 2 small onions, peeled and sliced
- 1 C chicken broth
- ¾ C pomegranate juice
- ¼ C balsamic vinegar
- 2 tsp brown sugar
- ½ tsp salt
- ½ tsp dried oregano
- 1 tsp dried basil
- 2 tsp cornstarch
- ⅓ C pomegranate seeds
- Heat oil in skillet. Season cutlets with salt and pepper.
- Add cutlets, onions and carrots. Brown cutlets 5-6 minutes on each side until tender and cooked through. Remove chicken from pan.
- Add chicken broth to deglaze skillet. Add chicken back to skillet and simmer 15 minutes, covered.
- Remove chicken and vegetables and place on serving platter. Reserve ⅓ C cooking liquid.
- Add cooking liquid to skillet and stir in pomegranate juice, vinegar, brown sugar, salt, oregano, basil and cornstarch.
- Reserve a few pomegranate seeds for garnish and add the rest to the skillet. Bring to a boil over medium heat and simmer 3-4 minutes. Drizzle the sauce over the chicken. Garnish with seeds.
Serves 6: Meat
Photos above by Mark Greenberg