Adamama Rosh Ha'Shanah Simanim

Rosh Ha’Shana Simanim

At Adamama we love to preserve the harvest’s bounty with a delicious ferment.

This Rosh Ha'Shanah we offer you a pickling good guide to Simanim.

Originally a Sephardi tradition, many Ashkenazi families have adopted the Rosh Ha’Shanah tradition of making blessings on special foods connected to the New Year.

Try one or more of these ferment-inspired Simanim, they’re delicious on their own as a condiment or combined with fresh ingredients for a crunchy Yom Tov salad

Fermentation is a natural process that uses microorganisms such as bacteria, yeast, and fungi to break down carbohydrates, proteins, and fats in food, creating a range of compounds that are beneficial to the human body. Fermented foods are preserved using an ageold process that not only boosts the food's shelf life and nutritional value but offers a host of health benefits that can improve your overall well-being.

Rosh Ha’Shana Simanim BLESSINGS

APPLES DIPPED IN HONEY

Blessed are You, Hashem, our God, King of the universe, who creates the fruit of the trees

ץעה ירפ ארוֹבּ

May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies meet their end

POMEGRANATE

May it be Your will, Lord our G-d and G-d of our ancestors, that we produce as much merit as the pomegranate produces seeds

May it be Your will, Lord our G-d and G-d of our ancestors, that our merits grow abundant

ןוצר יהי

ROOT

be Your will, Lord our G-d and G-d of our ancestors, that our enemies be cut off

ישקבמ לכו וניאנושו וניביוא ותרכיש וניתובא יקולאו וניקולא 'ה ךינפלמ ןוצר יהי

BUTTERNUT

May it be Your will, Lord our God and the God of our ancestors, that the evil decree against us be town apart and our merit be read out before You

וניתויכז ךינפל וארקיו ונניד רזג עור ערקתש וניתובא יקולאו וניקולא 'ה ךינפלמ ןוצר יהי

be Your will, Lord our G-d and G-d of our ancestors, ur enemies vanish

ישקבמ לכו וניאנושו וניביוא וקלתסיש וניתובא יקולאו וניקולא 'ה ךינפלמ ןוצר יהי

AD (BROCCOLI, FISH, SHEEP)

y it be Your will, Lord our G-d and G-d of our ancestors, that we be the head, not the tail

May it be Your will, Lord our G-d and G-d of our ancestors, that we multiply like fish

Rosh Ha’Shana Simanim BLESSINGS

APPLES DIPPED IN HONEY

Blessed are You, Hashem, our God, King of the universe, who creates the fruit of the Baruch ata Adonai Eloheinu melech ha’olam, borei pri ha’etz

May it be Your will, Hashem, our G-d and the G-d of our forefathers, that You renew for us a good and sweet new year

Yehi ratzon milfanecha, Adonai Eloheinu v’Elohei avoteinu v’imoteinu shetchadesh aleinu shanah tovah um’tukah

POMEGRANATE

May it be Your will, Lord our G-d and G-d of our ancestors, that we produce as much merit as the pomegranate produces seeds Yehi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu, she’nir’be zchu’yot k’rimon

DATES

May it be Your will, Lord our G-d and G-d of our ancestors, that our enemies meet their end Yehi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu, she’yitamu sonay’nu

GREEN BEAN

May it be Your will, Lord our G-d and G-d of our ancestor that our merits grow abunda Yehi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu she’yirbu zechuyotei

EK

ay it be Your will, Lord our G-d and G-d of our ancestors, that our enemies be cut off hi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu, she’ye’kar’tu sonay’nu

BEE

May it be Your will, Lord our G-d and G-d of our ancestors, that our enemie Yehi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu, she’yis’talku o

AD OF BROCCOLI

y it be Your will, Lord our G-d and G-d of our ancestors, that we be the head, not the tail hi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu, sh’ni’he’ye le’rosh ve’lo le’zanav

BUTTERNUT

May it be Your will, Lord our G d and the G d of our ancestors, that the evil decree against us be town apart and our merit be read out before You

Yehi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu, she’yi’kara g’zarיי dineinu, veyikaru lefanecha zchu’yo’taynu

CARROT

May it be Your will, Hashem, our G-d and the G-d of our forefathers, that our merits increase

Yehi ratzon mi’lefanecha, Adonai Eloheinu v’Elohei avotainu, she’yir’boo zchu’yotay’nu

FIS

May it be Your will, Lord our G-d and G-d of our ancestors that we multiply like fis

Yehi ratzon mi’le’fanecha, Adonai Eloheinu v’Elohei avotainu she’nif’re ve’nir’be k’dagim

Honey and Pomegranates

Shana Tova U'Metukah

This year as you wish your family and friends a good and sweet new year why not combine one of nature's sweetest treats with pomegranate.

Pomegranate or ‘Rimon’ in Hebrew is one of the Seven Species of Israel

They are filled with seeds 613 to be precise, the same as the number of Mitzvot By eating pomegranates, we hope to be full of merits in the coming year

Pomegranates have traditionally been used as a ‘new fruit’ for the Shehechiyanu blessing (celebrating new and unusual experiences) on Rosh Ha’Shanah.

FERMENTED POMEGRANATE HONEY

INGREDIENTS:

1 pomegranate

1 cup raw honey

To de-seed the pomegranate, cut it in half along the widest part

Over a wide bowl, place the pomegranate flat side down in your palm and hit the skin with the back of a sturdy spoon

Place the pomegranate seeds into a clean sterlized jar, leaving 3cm of head room

Fill the jar with raw honey, covering the pomegranate seeds but maintaining the head room

Gently stir with a spoon to coat the seeds and close the lid

Store in a dark place for 1-2 weeks

Turn the jar over daily so that the honey and the fermenting pomegranate juice distribute well throughout the jar

Store in a cool dark place

Enjoy as a savory glaze on your Rosh Ha’Shana challah, salads, meats or in a Yom Tov cocktail!

Apples

QUICK PICKLED APPLES

Yes you can even pickle apples for a tart, tangy, sweet, and sour delight that will brighten up your salads or to take your cheese board to the next level.

INGREDIENTS:

1 cup water

1 cup white wine vinegar

¾ cup sugar

2 tsp pickling spice

½ tsp salt

2 Pink Lady Apples, cored and sliced

2 cinnamon sticks

2 star anise pods

METHOD:

In a saucepan combine water, vinegar, maple syrup, pickling spice, and salt

Bring to a boil, then reduce the heat to low; cover and simmer for 8 - 10 minutes

Remove from heat and strain

In a medium bowl add apple slices, star anise pods and cinnamon sticks and cover with the brine

Once they have cooled to room temperature, transfer the apple slices, cinnamon sticks, and star anise pods to a clean glass jar

Fill the jar with brine, cover and refrigerate

Pickles will keep for 2-3 weeks in the refrigerator

NOTES:

The apples will float - to keep them submerged, place a smaller jar inside on top of the apple slices

You can use leftover brine from the pickling process to make delicious drinking vinegars, shrubs, or even cocktails!

Carrot and Beet t

‘Gezer’ ~ ‘G'zar’ ~ ‘Decree’ This blessing expresses our desire that G-d will nullify any negative decrees against us

‘S This expre emies will be removed

QUICK PICKLED CARROTS AND BEETROOT

INGREDIENTS:

6 beetroots, cleaned (stems and leaves can be pickled separately)

4 large carrots, cut diagonally into 3cm slices

1 large onion, cut in half and thinly sliced

METHOD:

Cover whole beetroot with water in a pot Boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes

Steam carrots until firm but tender, then place in cold water

Remove peels and discard; cut beetroot into thin slices

COMBINE:

DRESSING:

1 ½ cups cider vinegar

⅔ cup sugar

2 tsps ground ginger

2 tsps orange zest

2 tsps dried dill

1 ½ tsps sea salt

1 tsp garlic powder

1 tsp dry mustard

¼ tsp freshly ground black pepper

⅓ cup olive oil

METHOD: 1. 2

Whisk all ingredients except the oil together in a small pot heating until sugar and salt dissolve

Whisk oil into cider dressing mixture

Combine beetroots, carrots, and onions together in a large container; pour dressing on top and mix well

Cover the container and refrigerate for at least 24 hours before serving

Beans

‘Rubia’ ~ ‘Yirbu’ ~ ‘To Increase’

These foods are symbols of the hope for a fruitful year filled with merit

QUICK PICKLED GREEN BEANS

INGREDIENTS:

500g green beans

2 tbsps thyme or other herbs

2 whole garlic cloves, sliced thinly

½ tsp red pepper flakes

2 cups water

1 cup apple cider vinegar

1 tbs salt

1 tbs sugar

Optional: sliced radish, bell pepper, carrots, or other vegetables

METHOD: 1. 2 3 4

Wash, remove the stems and place green beans into a tall jar (beans need to be completely covered), add thyme or other desired herbs, garlic, and red pepper flakes

In a medium saucepan bring the water, vinegar, salt, and sugar to a boil Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly

Let the jar cool on the counter until it reaches room temperature Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours.

Pickles will keep for up to one month in the refrigerator

Head

We include a head on the menu so we may be likened to a head, and not a tail. Moving forward and making progress in the coming year, rather than following or linger in the rear Go for a head of cabbage, cauliflower, broccoli or even a head of garlic, or the more traditional fish or sheep's head

QUICK PICKLED BROCCOLI

INGREDIENTS:

2 cups white vinegar

2 cups water

2 tbsps pickling salt

4 cups broccoli florets

3-4 peeled garlic cloves

1 tsp mustard seeds

1 tsp black peppercorns

½ tsp red chilli flakes

METHOD:

Combine the vinegar, water, and salt together in a saucepan and bring to a boil

Put the garlic cloves, mustard seeds, peppercorns, and red chilli flakes in the bottom of a clean jar and pack the broccoli florets on top

Cover the broccoli with the hot vinegar brine

Close the jar and let it cool to room temperature Place the jar in the refrigerator and let it chill for at least 2-3 hours before serving Pickles will keep for 2-3 weeks in the refrigerator

Fish

Fish multiply quickly and in quantity and we eat it on Rosh Ha’ Shanah in the hope that the coming year will be one of plenty

ITALIAN SWEET AND SO

INGREDIENTS:

⅓ cup pine nuts

⅓ cup golden raisins, roughly chopped

1 tbs honey

½ cup olive oil

1 tsp salt

¼ cup apple cider or red wine vinegar

1 8kg white-fleshed fish

2 tbsps minced parsley (to garnish)

Salt and pepper to taste

METHOD:

Preheat oven to 200°C

Season fish with salt and pepper and place in a oven proof dish

Combine the vinegar, honey, olive oil, and salt in a small bowl Pour mixture over fish. Sprinkle raisins and pine nuts over the fish

Place in oven and bake until fish is no longer translucent throughout For a very thin fish this will only take about 10 minutes. For a thicker fillet, this will take up to 20 minutes Baste after 10 minutes if the fish is not yet ready

Prior to serving, sprinkle with minced parsley

Serve hot or at room temperature

Leeks

‘Karti’~ ‘Kareyt’~ ‘To Cut’

This symbol is linked to the prayer that those who wi h t h t us will instead be cut off

LEMONY LEEK SALAD DRESSING

INGREDIENTS:

1 leek

5 tbsps olive oil, divided

2 tbsps lemon juice

1 tbs fresh lemon thyme leaves ( or regular thyme)

¼ tsp salt

¼ tsp pepper

METHOD:

Cut leek into 3cm thick half moons, white and light green parts only

(about ⅓-½ cup)

Sauté in olive oil over medium heat, stirring occasionally until tender and melting, and edges just start to crisp, about 10 minutes and cool for 5 minutes

Place leeks and oil in a clean jar, add remaining ingredients and stir Add more lemon juice to taste

Butternut

‘Kara’ ~ ‘K'ra’ ~ ‘To Rip’; ‘To Announce’

We ask that the Lord rip up any evil decree against us and that our merits be announced before Hi

CHAI PICKLED BUTTERNUT SQUAS

INGREDIENTS:

4 cups of sliced or cubed butternut squash

1 cup white vinegar

¾ cup filtered water

1 tsp sea salt

2 tbsps honey

1 cinnamon stick

½ tsp whole black peppercorns

¼ tsp fennel seeds

¼ tsp whole cloves

10 green cardamom pods

METHOD:

Boil butternut in salted water for 3 minutes

Drain into a colander, rinse with cool water and cool

In a saucepan over medium heat add the vinegar, water, salt, honey and spices

Gently stir to encourage the honey and salt to dissolve, once it starts to simmer, remove it from the heat

Place butternut into a clean jar and cover with the pickling liquid

Let the pickles cool before covering the jar with the lid

Store in the fridge for at least 24 hours before eating

Pickles will keep for 2-3 weeks in the refrigerator

Dates

‘Tamar’ ~ ‘Tam’ ~ ‘To End’

This blessing expresses the hope that our enemies will meet their end. Dates are one of the Seven Species of Israel and it is generally agreed that when Israel is called ‘a land flowing with milk and honey’, the Torah is referring to date honey.

MALABAR STYLE DATES PICKLE RECIPE

INGREDIENTS:

250g dates, pitted and roughly chopped

1 tbs ginger paste

1 tbs garlic paste

4 green chillies, finely chopped

¼ tsp turmeric powder

1 tbs red chilli powder

3 tbsps white vinegar

1 tsp mustard seeds

¼ tsp asafoetida powder (also called Hing)

1 tbs sugar

2 tbsp oil

1 sprig curry leaves

Salt, to taste

METHOD:

1.

2.

In a wide pan, heat oil add the mustard seeds, allow to splutter and then add asafoetida, curry leaves and let the curry leaves splutter

Add the ginger, garlic pastes and green chilli. Sauté till the raw smell goes away. Add the turmeric, red chilli powder and mix well

Add the chopped dates, and cook until the dates become soft Season with salt, sugar and sauté for another minute

Add the vinegar and simmer until the pickles comes together

Remove from heat