I thought it would be a good idea to plan out my menu for Rosh Hashanah this year, as it’s only two weeks away! This is our first year celebrating Rosh Hashanah and having synagogue services to go to, so I’m not 100% sure how it will all fit together. As far as I can tell there aren’t any communal meals around Rosh Hashanah, but it certainly won’t hurt me to have all these meals planned, and just have them later in the week if we end up eating with someone else.

We have also put in a kosher meat order through our synagogue in time for the Chag, so I hope I’ve ordered the right things… And I hope it doesn’t cost a million dollars… we’ll see.

Rosh Hashanah also directly precedes Shabbat, so it’s 3 days in a row I have to have things ready for. So lots of cooking this week and next to stock up the freezer!

Day 1

Dinner: (starter) Potato & leek soup. (main) Salmon Tarator (this recipe), Roast veg salad, round challah

(Dessert) Upside down apple honey cake

Breakfast: Crepes (pre-made) with berries

Lunch: Hummus bowls with caramelised onions and spiced beef. Garlic bread challah (dairy free)

Day 2

Dinner: (starter) Non-dairy dips and veg sticks (main) Persian honey glazed chicken with jeweled rice, corn on the cob. Round sourdough challah.

Dessert – Baked apples stuffed with raisins. Vegan caramel sauce.

Breakfast: Regular breakfast

Lunch: Haloumi & beetroot salad.

Shabbat

Dinner: Sourdough challah, slow cooker roast beef (this recipe). Israeli cousous salad. Garden salad.

Breakfast: Regular breakfast

Lunch: Antipasti – cheeses, hummus, pickles, almonds, dried fruits, hot smoked salmon,  sun-dried tomato, olives etc. Sliced sourdough challah.