Chef Yotam Ottolenghi’s Rosh Hashanah Dinner Menu

Rosh Hashanah is a little more than two weeks away, and if you’re looking to eat something a little different than brisket, honey cake, or matzoh ball soup, look no further than London chef Yotam Ottolenghi’s Rosh Hashanah menu. The food Ottolenghi and his partner Sami Tamimi are best known for are Middle Eastern-influenced, and it shows in this menu which features recipes from their previously published bestselling cookbooks Plenty and Jerusalem, as well as their upcoming U.S. publication of Ottolenghi. While the dishes themselves may not seem traditional at all, many of the symbolic ingredients play a role; pomegranates, apples, honey, and fish are all present, albeit, in new (delicious) ways. If you’ll be hosting Rosh Hashanah dinner, what’s on your menu? Will it be composed of family favorites or will you experiment with something new? Photos: Clockwise from top left: Roasted Sweet Potatoes & Fresh Figs; Panfried Sea Bass with Harissa & Rose; Eggplant with Buttermilk Sauce; Apple and Olive Oil Cake with Maple Icing.(Jonathan Lovekin (3) and Richard Learoyd)

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