Sephardic & Mizrahi Recipes from Around the World
Rosh Hashanah, the Jewish New Year, is a time of reflection, prayer, and family meals filled with meaning. One of the most cherished traditions is the focus on sweetness, both in spirit and on the table. From apples dipped in honey to fragrant stews and roasted meats, sweet foods are served to express our hopes for a joyful, sweet year ahead.
Across the Sephardic and Mizrahi world, this custom comes alive through dishes rich with fruit, honey, warm spices, and symbolic ingredients like dates, pomegranates, and black-eyed peas. Each community brings its own flavor to the holiday table. Here are a few time-honored sweet recipes from around the world to help you celebrate with tradition, meaning, and deliciousness.
Moroccan-Spiced Sweet
Black-Eyed Peas with Carrots
Serves 6–8 as a side
Black-eyed peas, known as lubia, are a traditional siman on many North African Rosh Hashanah tables. In this Moroccan-inspired dish, they’re simmered with sweet carrots, honey, and warm spices for a comforting and symbolic start to the year.
Ingredients:
- 1½ cups dried black-eyed peas (or 2 cans, drained and rinsed)
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 tsp ground cinnamon
- ½ tsp paprika
- ¼ tsp ground cumin
- Salt to taste
- 2 tbsp honey
- 2 cups water or vegetable broth
Instructions:
If using dried peas, soak them overnight, then boil in fresh water until just tender, about 45–60 minutes. Drain and set aside. In a large skillet, heat olive oil and sauté the onion and carrots until soft. Stir in cinnamon, paprika, cumin, and a pinch of salt. Add the black-eyed peas, honey, and broth. Simmer uncovered for 15–20 minutes, until the liquid reduces slightly and the flavors deepen. Serve warm or at room temperature as a symbolic and satisfying side dish.
Persian Pomegranate Chicken
with Cinnamon and Honey
Serves 6–8
In Persian Jewish homes, pomegranate is more than a fruit—it’s a symbol of abundance and blessing. This warm, fragrant chicken dish uses sweet pomegranate juice, honey, and cinnamon to create a rich holiday centerpiece without any sour notes.
Ingredients:
- 1 whole chicken, cut into 8 serving pieces
- 1 large onion, chopped
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp turmeric
- 1½ tsps salt
- 1½ cups 100% pomegranate juice (unsweetened)
- ¼ cup honey
- ½ cup fresh pomegranate seeds (for garnish)
Instructions:
In a wide pot or deep skillet, heat olive oil and sauté the onion until golden. Add the chicken pieces and lightly brown on all sides. Sprinkle in cinnamon, ginger, turmeric, and salt. In a bowl, combine pomegranate juice with honey and pour it over the chicken. Bring to a simmer, cover, and cook on low heat for 50–60 minutes, turning the chicken occasionally. The sauce should reduce slightly and develop a glossy texture. Garnish with fresh pomegranate seeds before serving. This dish pairs beautifully with couscous or a bed of rice.
Iraqi Silan-Braised Roast with Apples
Serves 6–8
This sweet and savory roast draws on the flavors of Iraqi Jewish cooking, where silan (date syrup) brings deep, natural sweetness to holiday meat dishes. Apples add a soft texture and echo the Rosh Hashanah theme of sweetness for the new year.
Ingredients:
- 3–4 pounds beef roast (brisket, chuck, or shoulder)
- 2 tbsp olive oil
- 2 onions, sliced
- 4 apples, peeled and sliced
- ½ cup silan (date syrup)
- 1½ tsps ground cinnamon
- 1 tsp salt
- ½ tsp black pepper
- 2 cups water or apple juice
Instructions:
Preheat oven to 325°F. In a heavy pot or Dutch oven, heat oil and sear the roast on all sides. Remove the meat and set aside. In the same pot, sauté onions until soft, then add apples and cook another 5 minutes. Stir in silan, cinnamon, salt, and pepper. Return the roast to the pot and pour in the water or apple juice. Cover tightly and bake for 3 hours, turning once halfway through. For a thicker sauce, uncover for the last 30 minutes. Let rest before slicing and serve with apples and pan juices spooned over the top.
Persian Lamb with Apricots and Almonds
Serves 6–8
This dish combines the richness of lamb with the sweetness of dried fruit—a classic Persian approach to holiday cooking.
Ingredients:
- 2 pounds lamb shoulder or stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 tsp turmeric
- ½ tsp cinnamon
- Salt and pepper to taste
- 1½ cups dried apricots
- ¼ cup blanched almonds
- 2 tbsp honey
- 1½ cups water or chicken broth
Instructions:
Heat oil in a heavy pot and brown the lamb on all sides. Remove and set aside. In the same pot, sauté onion until golden. Add turmeric, cinnamon, salt, and pepper. Return the lamb to the pot and stir well. Add the apricots, almonds, honey, and broth. Bring to a boil, then reduce heat and simmer, covered, for 1½ hours or until the meat is tender and the sauce is thickened. If needed, uncover and simmer for an extra 15 minutes. Serve with Persian-style rice or roasted vegetables.
These dishes bring more than just flavor to the Rosh Hashanah table. They carry memory, tradition, and the hopes of a sweet year ahead. Whether you’re continuing your family’s customs or starting new ones, these recipes will fill your home with the aroma of celebration and the taste of heritage.
