At sundown on the 12th of September is the beginning of the Days of Awe which last ten days including the Jewish New Year, Rosh Hashana and ending with the 25-hour fast of Yom Kippur. During these ten days, we are suppose to meditate on the subject of the holidays and ask for forgiveness from anyone we have wronged.
During this month and the beginning of October, I will be blogging on holiday dishes for Rosh Hashana, Yom Kippur and Sukkot.
I would like to wish my family and friends a Joyous and Healthy New Year. May yours be a sweet year and may your names be inscribed in the book of life.
To those of you observing the upcoming month of Ramadan, Ramadan Mubarak, which means “Blessed Ramadan”.
Shana Tova and Chag Sameach!
In preparation for Rosh Hashana, I made a round challah with dried fruits and nuts using my favourite challah recipe. I have heard many reasons why a Rosh Hashana challah is round instead of braided. Some of the reasons are:
- They represent a crown that reflects our crowning G-d as the King of the world.
- The circular shape points to the cyclical nature of the year.
- It stands for the circle of life, and the hope that our lives endure without end.
- The round challah is the true form of the original round showbread loaves that were kept on the Temple altar. ( Note: Twelve flat loaves, for each of the tribes, were set in two stacks on the Temple altar. It wasn’t until the 15th century that challahs were made in any other shape.)
I add the fruits and nuts before the first rise. I added apricots, cranberries, golden raisin, figs and walnuts.
After the first rise, I punch the dough down, form a long snake and then coil the challah, to make a spiral shape.
Let the dough rise for two to three hours and bake as directed.