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The Jewish holidays

By Catalogs Editorial Staff

Popular kosher recipes for two important Jewish holidays

Popular kosher recipes for two important Jewish holidays

Following are popular kosher foods traditionally served during the Jewish holidays of Rosh Hashanah and Yom Kippur.

Rosh Hashanah (New Year’s)

The Jewish New Year is a time for hope and prosperity. Many Jewish people enjoy kosher gifts or recipes that symbolize this. For instance, eating fish is thought to bring prosperity. As you research various kosher recipes, you’ll more than likely run across apples and honey as typical ingredients in Rosh Hashanah meals.  

Recipe for Honey Cake


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4 eggs
4 cups flour
1 cup sugar
1 tsp. baking powder
1 cup oil
1 tsp. vanilla
1 cup honey
12 ounces coffee
cool and add 1 teaspoon baking soda
2 tsps. cinnamon
1/4 tsp. nutmeg
Pinch of ginger
1/2 teaspoon cloves
1 cup raisins
1 grated apple


Beat eggs, add sugar, honey, oil, vanilla. Measure and sift together dry ingredients and add to egg mixture; add coffee, apple, and raisins last. Mix well. Bake at 350 degrees for 1 hour. Use loaf pans sprayed with cooking spray. Line with brown paper.
Yom Kippur (Day of Atonement)

Yom Kippur is the most important of the Jewish holidays, observed by 25 hours of fasting and intense prayer in an effort to repent. While practicing Jews do not eat during this time period, they do fuel up on the eve of Yom Kippur, traditionally with two festive meals, and the day after the fast – also known as “break fast.”

The pre-fast meal, or Meal of Cessation, usually includes plenty of meats and carbs to help sustain observing Jews through this holiest of the Jewish holidays. The morning-after meal traditionally starts with Il Bollo, a Kosher bread that is often served in the living room and is the first item consumed after Yom Kippur.

Recipe for Il Bollo


5 1/2 cups flour, unbleached and divided
2 packs of active and dry yeast
1 1/2 cups sugar
1 cup of warm water
3 eggs
1/2 cup olive oil
2 Tbsp. anise seeds
2 tsp. vanilla extract
2 tsp. salt
1 tsp. grated lemon rind (optional)
1 egg yolk
1 tsp. cold water


1) In a large bowl, mix 1 1/2 cups flour with dry yeast, 1 tsp. sugar and the warm water. Whip until a soft dough forms. Sprinkle a handful of flour over the top and cover with a towel. Set aside for about two hours.

2) Heat the olive oil in a small pan. Add anise seeds and stir until lightly toasted. Keep to the side.

3) Add eggs, 1 1/4 cups sugar, oil and seeds to the flour mixture and beat well. Add the vanilla extract, salt and grated lemon rind. Beat well and keep adding enough flour from time to time. Continue until you get a soft dough.

4) Spread the rest of the flour on a working surface. Place the dough mixture on top and knead, absorbing the flour. Continue kneading until the dough can hold its shape. Divide into two equal parts. Knead each part for a minute or two, and let rest for 5 minutes. Then shape each part into a 12-inch oval loaf, and place on a lightly oiled and generously floured baking sheet. Cover with the towel and let rise in a warm place for 1 to 2 hours.

5) Brush the top of the loaves with the egg yolk (beaten with 1 tsp. water) and place in a preheated 450-degree oven. Lower the heat to 350 degrees instantly and bake for 30 minutes or until dark brown.


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