13.10.2011 15.Tischrei. 5772 Sukkot 1
Succot is the perfect opportunity to give a culinary homage to the seasonal harvest period.
In a country that grows 95 percent of the produce sold, nearly every day in Israel is a celebration of the bounty of the land. Succot, however, is the perfect opportunity to give a culinary homage to the seasonal harvest period. After the heavy meals that accompany Rosh Hashana and Yom Kippur, Succot provides a chance to focus on the beautiful and healthy vegetables, grains and fruits that have sustained us throughout the year.
When I was growing up in New England, pumpkins, gourds and squash were always prominent in our succa. We would take a trip to the apple orchard and pick up a few small gourds as well, and then tie them onto the roof of the succa. As a child I wondered if Jewish families in other parts of the world did the same thing, and was pleased to find that they may have, at least in Morocco, which is the origin of this pumpkin soup recipe from Joan Nathan’s Jewish Cooking in America. It’s certainly a fancier twist on the “orange soup” that carries so many Israelis through the chilly winter months. The soup can be made vegetarian with vegetable broth or as a hearty meat stew with chicken broth and 220 grams of stewing beef….
MOROCCAN PUMPKIN SOUP
GRAPE AND BULGUR SALAD
OLIVE AND HERB POTATOES
HONEY PANNA COTTA WITH POMEGRANATE SEEDS