Rosh Hashanah Menu 2025

I’m delighted to share my Rosh Hashanah menu with you. May these recipes bring warmth and sweetness to your New Year!

Rosh Hashanah Menu 2025 - Menu

RuhamasFood

Family Style Beef Bourekas

This family-style, crispy Beef Bourekas will be the highlight of your Rosh Hashanah table! You can make it in advance, freeze it, and just reheat it in the oven!

Family Style Beef Bourekas

Ingredients

  • •1/4 cup of olive oil
  • •1 large sweet onion, finely chopped
  • •2 pounds of ground beef
  • •4 potatoes, boiled and peeled
  • •1 teaspoon of salt
  • •1/2 teaspoon of black pepper
  • •1 teaspoon of paprika
  • •1/2 teaspoon of turmeric
  • •1 teaspoon of cumin
  • •Handful of fresh chopped cilantro
  • •Handful of fresh chopped parsley
  • •2 minced garlic cloves
  • •1 tablespoon of date syrup
  • •Phyllo pastry dough sheets (1 roll 14x18 inch) 16 oz / 454g
  • •Spray of olive oil or avocado oil
  • •Topping- Nigella seeds and sesame seeds

Instructions

  1. 1.Preheat the oven to 400F / 200C
  2. 2.In a skillet pan on medium heat pour the olive oil. add the chopped onion, salt, pepper, turmeric, paprika and cumin.
  3. 3.Sauté and stir it all for 2 minutes.
  4. 4.Add the ground beef, stir and fry it until the beef is fully cooked for about 25 minutes.
  5. 5.Add the boiled potatoes and mash them with a potato masher. Add the fresh herbs, minced garlic and date syrup.
  6. 6.Mix it all together to a smooth mixture. Let it cool for 15-20 minutes.
  7. 7.Take an oven-safe pan and spray olive oil on the bottom of the pan.
  8. 8.Take one phyllo dough roll. Crinkle-fold one phyllo sheet at a time, and cover the bottom of the pan.
  9. 9.Spray olive oil on top of the phyllo dough and spread the beef mixture evenly on top of the phyllo. Make sure everything is covered.
  10. 10.Take the second roll of the phyllo dough and roughly crinkle-fold the fillo sheets on top.
  11. 11.Generously spray olive oil on top of all and sprinkle nigella seeds and sesame seeds.
  12. 12.Bake it on 400F for 35 minutes until it’s golden and ready.

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Beet and Pomegranate Salad

This festive beet and pomegranate salad, seasoned with honey sumac dressing, is so delicious and will be perfect for Rosh Hashanah! You can even make it one or two days in advance!

Beet and Pomegranate Salad

Ingredients

  • •2 packages of precooked beets (around 10 small beets)
  • •Handful of chopped mint leaves
  • •1 sliced shallot
  • •2 celery sticks, finely chopped
  • •1/2 cup of pomegranate seeds
  • Dressing ingredients
  • •1/4 cup of olive oil
  • •1/2 teaspoon of salt
  • •1/2 teaspoon of ground black pepper
  • •1 teaspoon of sumac
  • •1 teaspoon of honey or date syrup
  • •Juice from 1/2 lemon

Instructions

  1. 1.For a no-mess and easy cleaning of the cutting board, place a baking paper or a parchment paper on your cutting board.
  2. 2.Put the beets on the parchment paper and cut them to thin slices with a crinkle cutter.
  3. 3.Grab the edges of the parchment paper with the beets and pour the beets into a nice bowl.
  4. 4.Discard the parchment paper. Notice how clean the cutting board is!
  5. 5.Add the rest of the salad ingredients to the bowl.
  6. 6.Season with the dressing ingredients and mix it well.

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Figs and Pomegranate Salad

If you are looking for a delicious and easy-to-prepare salad for Rosh Hashanah— you must try this one! You can make the salad in advance, refrigerate it, and just pour the dressing before your guests arrive!

Figs and Pomegranate Salad

Ingredients

  • •2-3 packages (4oz each) of baby crispy green lettuce, pre-washed
  • •3 small green apples, cut to thin slices in a mandolin or with a sharp knife.
  • •1 shallot, cut to thin slices in a mandolin or with a sharp knife
  • •4-5 fresh figs, cut to quarters
  • •Handful of roughly chopped parsley
  • •Handful of roughly chopped cilantro
  • •Handful of roughly chopped mint leaves
  • •1/2 cup of pomegranate seeds
  • Dressing ingredients
  • •1/4 cup of olive oil
  • •3/4 teaspoon of salt
  • •1 teaspoon of sumac
  • •2 minced garlic cloves
  • •1 tablespoon of honey
  • •1 teaspoon of Dijon mustard
  • •Juice from 1/2 lemon
  • •-Put all the dressing ingredients in a small bowl and mix them well.
  • Garnish
  • •1/2 cup of pomegranate seeds
  • •1/4 cups of candied pecans or walnuts

Instructions

  1. 1.In a round salad bowl add the lettuce, apples, shallots, fresh herbs, figs and pomegranate seeds.
  2. 2.Pour the dressing on top and toss it gently with your hands.
  3. 3.Garnish with pomegranate seeds and candied pecans.

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Holiday Brisket

This delicious and festive brisket will be the star of your holiday table. Slow-cooked until juicy and melt-in-your-mouth tender, it is layered with vegetables, dates, and warm Middle Eastern flavors.

Holiday Brisket

Ingredients

  • •3.5 pounds of brisket
  • •1 teaspoon of flaky salt
  • •1 teaspoon of ground black pepper
  • •5 tablespoons of olive oil
  • •35 baby pearl onions
  • •4 carrots, cut to quarters
  • •3 orange beets, cut to slices
  • •4 shallots
  • •10 garlic cloves
  • •1/2 celery root, peeled and cut to slices
  • •4 pitted Medjool dates, cut to halves
  • •1 teaspoon of salt
  • •1 teaspoon of black pepper
  • •1 teaspoon of paprika
  • Date sauce ingredients
  • •1/3 cup of date syrup
  • •1/4 cup of red wine vinegar
  • •1 teaspoon of salt
  • •1 teaspoon of Ras el Hanut
  • •1 teaspoon of garlic powder
  • •Put all the ingredients in a bowl and mix them well.
  • •7-8 cups of warm water

Instructions

  1. 1.Season the brisket with flaky salt and ground pepper from both sides.
  2. 2.on a skillet pan (size 5 quarts), on medium heat, drizzle olive oil. When the oil is hot, add the brisket on top.
  3. 3.Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
  4. 4.Take the brisket out of the pan and put it aside.
  5. 5.Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
  6. 6.Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
  7. 7.Add the brisket back on top of the veggies.
  8. 8.Pour the date sauce on top of the brisket. Add the water to cover it all.
  9. 9.Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
  10. 10.Transfer to the oven on 300F / 150C for 4 hours.
  11. 11.After every hour check to see if the liquid covers the meat. If not add water.

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Rosh Hashanah Salmon

This one-pan salmon recipe has two of my favorite dishes combined — Moroccan carrots and a juicy baked fish! All seasoned with Ras el Hanut and honey for a delicious warm flavor! You can prepare the dish in advance and bake it before the guests are coming!

Rosh Hashanah Salmon

Ingredients

  • •1 whole salmon fillet (around 2.5 pounds)
  • •1 sweet onion, sliced
  • •7 carrots, peeled and cut to halves and then cut to thin sticks
  • •4 slices of lemon without the seeds
  • •Handful of chopped cilantro
  • Seasoning ingredients
  • •5 tablespoons of olive oil
  • •1 teaspoon of salt
  • •1 teaspoon of paprika
  • •1 teaspoon of Ras el Hanut spice
  • •1 tablespoonn of honey
  • •1 teaspoon of Dijon mustard
  • •1 teaspoon of soy sauce
  • •2 minced garlic cloves
  • •Juice from 1 lemon
  • •Put all the ingredients in a small bowl and mix it well.
  • •Garnish- Chopped cilantro and flaky salt

Instructions

  1. 1.Preheat the oven to 420F/220C.
  2. 2.Place the salmon on a baking pan with parchment paper.
  3. 3.Arrange all the onions, carrots, and lemon slices around the fish.
  4. 4.Pour the dressing on top of the fish and the veggies. Spread it evenly.
  5. 5.Add chopped cilantro on top of the vegetables.
  6. 6.Bake it on 420F for 20-25 minutes.
  7. 7.Transfer to convection broil on 450F for 5 minutes to get a nice golden brown color.
  8. 8.Garnish with chopped cilantro and some flaky salt.
  9. 9.Enjoy! Ruhama

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Saba Kaduri's Rice

This upside-down crusty turmeric basmati rice is my Dad’s winning recipe and it will be your new family favorite! The best part is the crusty rice.

Saba Kaduri's Rice

Ingredients

  • For the rice
  • •2 cups of basmati rice, rinsed and drained
  • •1 cup of egg noodles
  • •3 tablespoons of olive oil
  • •1 teaspoon of salt
  • •1 teaspoon of turmeric
  • •4 cups of boiling water
  • For the pan
  • •1 large sweet onion, cut to thin circles
  • •1 teaspoon of turmeric
  • •1/2 teaspoon of salt
  • •1/4 cup of olive oil
  • •Garnish with 2 tablespoons of chopped parsley

Instructions

  1. 1.In a pot over medium heat, add the drained basmati rice, egg noodles, salt, turmeric, and olive oil. Mix for 1 minute.
  2. 2.Add 4 cups of boiling water, stir briefly, and cover with a lid. Reduce the heat to low and cook for 15 minutes.
  3. 3.Meanwhile, in a wide nonstick pan over medium heat, heat the olive oil, turmeric, and salt. Arrange the onion slices in a single layer over the oil.
  4. 4.Sauté the onions for 2-3 minutes without stirring, until they become slightly golden.
  5. 5.Using a wide spoon, carefully spread the cooked rice evenly over the onion slices. Flatten the rice gently.
  6. 6.Cover with a lid and cook on low heat for 25 minutes.
  7. 7.To serve, place a wide plate over the pot, then carefully flip it over so the rice releases onto the plate.
  8. 8.Garnish with chopped parsley.

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Festive Potato Casserole

This crispy, golden roasted potato, tomato, and onion casserole is simple, delicious, and topped with a bright lemony herb dressing. It’s the perfect side dish for any meal and a great addition to your Rosh Hashanah table too!

Festive Potato Casserole

Ingredients

  • •10 small gold potatoes, thinly sliced using a mandolin
  • •1 red onion, thinly sliced using a mandolin
  • •4 Roma tomatoes, thickly sliced using a knife
  • •1/4 teaspoon of ground sea salt
  • •4 tablespoons of olive oil
  • For the pan
  • •Avocado oil spray
  • •1/4 teaspoon of flaky Maldon salt
  • Lemony dressing
  • •Handful of fresh basil, finely chopped
  • •Handful of fresh parsley, finely chopped
  • •2 minced garlic cloves
  • •Juice from 1/2 lemon
  • •1/4 teaspoon of honey
  • •1/4 teaspoon of salt
  • •5 tablespoons of olive oil
  • •Put all the dressing ingredients in a small bowl and mix it together.

Instructions

  1. 1.Preheat the oven to 420°F (220°C).
  2. 2.Spray an oven-safe pan with avocado oil and sprinkle it with flaky salt.
  3. 3.Arrange the slices of the potatoes, tomatoes, and onion in rows, slightly overlapping each other.
  4. 4.Season with salt and drizzle with olive oil.
  5. 5.Cover with wet parchment paper and bake for 45 minutes.
  6. 6.Remove the parchment paper and bake for another 15 minutes.
  7. 7.Increase the oven temperature to 450°F (convection broil) and broil for 5-7 minutes until golden brown.
  8. 8.Garnish the casserole with the lemony dressing before serving.

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Apple Cake for Rosh Hashanah

You must try this one-bowl, easy to prepare, gluten-free, and dairy-free delicious apple cake! I make it many times and it’s always my favorite. You can try it with other fruit - it will be perfect!

Apple Cake for Rosh Hashanah

Ingredients

  • •5 small red apples, cut to small cubes
  • •3 eggs
  • •1/3 cup of olive oil
  • •1/2 cup of pure maple syrup
  • •3 cups of almond flour
  • •1 teaspoon of baking powder
  • •1 teaspoon of cinnamon
  • •1 teaspoon of light brown sugar
  • •1/4 cup of water
  • •1 teaspoon of vanilla sugar
  • •1/2 cup of chopped walnuts

Instructions

  1. 1.Preheat the oven to 400F / 200C.
  2. 2.In a bowl put the eggs, olive oil, and maple syrup. Whisk them well.
  3. 3.Add the almond flour and baking powder. Mix it together to a uniform mixture.
  4. 4.Add the apple cubes, cinnamon, light brown sugar and water. Mix it all together.
  5. 5.Spray oil on a baking pie pan (11” dim, 2” deep). Place a parchment paper and pour the cake mixture.
  6. 6.Flatten it evenly with a spatula.
  7. 7.Sprinkle the vanilla sugar and walnuts on top.
  8. 8.Bake it on 400F for 30 minutes.
  9. 9.When the cake is ready, let it cool a bit and powder with powdered sugar.

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