90 | SEPTEMBER 26 • 2019
Israeli
Holiday
Fare
Rosh Hashanah recipes
from Israel’
s top chefs.
JESSICA HALFIN JTA
R
osh Hashanah menus, while tradi-
tional and delicious, can also get a
little stale year after year. With Israeli
food trending across the globe, now is a per-
fect time to add some authentic Israeli flavors
to your holiday.
We have gathered exclusive recipes from
some of Israel’
s top chefs that are sure to start
your year off on a sweet and beautiful note.
SEA BASS WITH ROASTED PEPPERS
AND HERB CREAM FILLING
Chef Mor Cohen, Herbert Samuel
Restaurant at the Ritz Carlton Herzliya
Cohen is a respected chef known for his
haute kosher cuisine at the Ritz Carlton.
While a fish head on the table might be
off-putting, it is a traditional symbol of the
Jewish New Year, so this recipe serves double
duty as delicious and symbolic.
Ingredients:
For the fish:
4 whole sea bass, deboned and
descaled (each fish should weigh
about 1 pound)
2 lemons
Salt and pepper to flavor
For the herb cream:
6 garlic cloves, peeled
2 cups of freshly picked herb leaves
(oregano, parsley, basil, celery)
1 baguette (just use the inside and
not the crust)
5 Tbsp. olive oil
Salt to taste
For the roasted peppers:
4 medium-sized onions (cut in half
and diced)
8 garlic cloves diced
1 hot green pepper, cut in rings
(optional)
8 fresh peppers that have been grilled
and singed. The peppers should be
sliced in wide strips.
6 tomatoes similarly roasted and
TOP: Sea Bass With Roasted Peppers
and Herb Cream Filling
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