Rosh Hashanah Menus

Rosh Hashanah is celebrated for two days which means there are four meals to prepare. Below are four sample menu types and recipes. Many of the traditions we keep on Rosh Hashanah are replete with symbolisms and meanings that pertain to our wish of being blessed with a good and sweet new year. For example, many people avoid using bitter foods such as vinegar, garlic, horseradish etc so as not have a bitter year, many also refrain from of using nuts, this because the numerical value of the Hebrew word for nuts, egoz, is the same as that of the word sin, ‘chet’. Aside from the foods which need to be prepared for the meal are the symbolic foods which we eat on the nights of Rosh Hashanah.

First Night:

Prepare the wine for Kiddush and the challah for the HaMotzi blessing, traditionally one uses two round challahs on Rosh Hashanah. Prepare a head of fish or lamb according to your custom, sliced apple to be dipped in honey and sliced pomegranates. All this can be prepared ahead of time, put on a dish, covered with plastic wrap and refrigerated until shortly before the meal.

Second Night:

Prepare the wine for Kiddush and the challah for the HaMotzi blessing. Prepare the fish or lamb head as well as the honey in which to dip the challah and the new fruits, fruits which have not been eaten in the past season and on which the Shehecheyanu blessing will be recited. Many have a custom of trying to obtain fruits from the Land of Israel. The fruits should be on the table during Kiddush.

For more traditions related to symbolic foods eaten on Rosh Hashanah please click here.