The vinegar and sugar preserve the mixture so that it can be made in advance of Shabbat and served at room temperature for the s'udah sh'lishit meal Saturday afternoon.
Entertain your Rosh HaShanah guests while enjoying the traditional holiday nosh of apples, honey, and pomegranate seeds in a new way.
The expulsion from Spain and Portugal at the end of the fifteenth century sent many Jews fleeing to Holland, Brazil, and the Far East.
This recipe is a variation of fried Italian dough, which was commonly prepared in Italian kitchens, but had no association with Purim. It is a perfect example of one ethnic holiday custom infiltrating general society.
Hamantaschen, the traditional triangular Ashkenazic Purim pastries, are typically a sweet treat. This recipe takes a savory approach, using spring herbs, a Persian favorite, to honor Esther and Mordechai’s heritage, as well as the season.