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Food for Thought: Rosh Hashana Cooking Demo with Torah Insights

Join us virtually as four special women present their Rosh Hashana recipes, alongside words of Torah and inspiration.

Tuesday, September 15, 8:30 PM

Click below to register. Scroll down to read the list of ingredients.

Food for Thought: Rosh Hashana Simanim Cooking Demo and Torah Insights

Ingredient List

Simanim Salad – Chana Spivak

4 cups cooked brown rice

1 cup thinly sliced celery

1/4 cup thinly sliced leeks

4 pitted dates, thinly sliced

1/4 cup chopped fresh dill

1/2 cup pomegranate seeds (arils)

2 tablespoons lemon juice

3 tablespoons red wine vinegar or apple cider vinegar

3 tablespoons extra virgin olive oil

2 generous tablespoons of honey

kosher salt and ground pepper to taste

1 red apple, cored, quartered and thinly sliced


 Beet Chumus – Sara Berelowitz

3 medium size beets

1 can chickpeas

2 tablespoons tchina golmi

1 tablespoon water

2 teaspoons salt (optional)

Juice of two lemons


Rosh Hashanah Pomegranate Brisket – Henny Shor

1 1/2 – 2 kilo brisket

pomegranate juice or pomegranate wine

1-2 onions

1/2 cup of honey

carrots peeled and cut or a bag or baby carrots

1 tsp black pepper

1-2 cups of water

fresh pomegranate seeds to garnish before serving


Simanim Sushi – Margot Botwinick

2 cups Pre-made round rice/sushi rice cooled to room temperature (follow the instructions on bag to make it)

1/2 cup rice vinegar

1/4 sugar

1  tablespoon vegetable oil

1 teaspoon salt.

Sushi Seaweed

Soy Sauce

Teriyaki Sauce

sushi mat

black sesame seeds

Pro Tip: In Israeli supermarkets, there is often a sushi section you can buy all the basics.

Fillings: Thinly sliced carrots, cabbage, dates, cooked beets, green beans, apple, pomegranate




Bookings are closed for this event.