Rosh Hashana 5769

Beef Cakes Chicken Georgian Holidays Rosh Hashana Syrian Baroness Tapuzina

Chag Sameach everyone! We have been invited to family for the holiday and I will be bringing dessert. I am still trying to decide which cake I am going to make, but I wanted to share some of my ideas with you before the holiday begins. I will post which one I make as soon as I decide. Here are my choices:

Greek Pistachio Honey Cake

Ka’ikeh b’Ah’sal (Honey Cake With Sesame Glaze)

Nigella Lawson’s Chocolate Honey Cake

Beekeeper’s Honey Cake (I made this last year)

I have also found some interesting recipes for the rest of the meal:

Rubuh’ (roast veal stuffed with spiced ground meat and rice)

Ejjeh b’kerrateh (leek fritters)

Georgian Meatballs with Pine Nuts and Sour Cherries

Georgian Chicken in Pomegranate and Tamarind Sauce

And you can always use my recipes from last year: Rosh Hashana 5768 and Chag Sameach – Shana Tova

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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

2 thoughts on “Rosh Hashana 5769”

  1. Pingback: Baked Honey Custards (Rosh Hashanah 5769) « Baking History

  2. I like this recipe. I also find that honey cakes taste better after maturing for several days. If you’re still undecided about which cake to take to your relatives, I vote for this one, or for the chocolate honey cake. The exotic recipes with pistachios and sesame look wonderful, but on holidays, people expect food that they’re used to rather than novelties.

    I know how good your baking is, Baroness! You’re invited to bring over any of those cakes next time…

    Miriam

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