Sukot Kosher Foods
Sukkot kosher foods give homage to the abundance of the autumn harvest. Various kosher foods are made from apples, pears, sweet potatoes, carrots and root vegetables. These are the seasonal foods of autumn which overflow during a bountiful harvest in autumn.
It is also customary at this time of the year to serve soups, stews and casseroles. These types of foods are easy to prepare and easily moved to the sukkot. Stuffed foods play a significant role during sukkot. Rice, meat and herbs are used as stuffing in the preparation of meals composed of cabbage, grape leaves, zucchini, squash and peppers.
Sukkot is a harvest festival. We hope that you enjoy some of our favourite sukkot kosher recipes.
Mushroom and Sweet Potato Balsamic Salad
This recipe is by Shifra Klein and can be found in Joy of Kosher, October 11, 2016 edition. It is a great first meal appetizer with roasted sweet potatoes, mushrooms and sweet balsamic dressing.
Stuffed Peppers with Currants and Date and Capers
This recipe is from Ground and Behold and can be found in Joy of Kosher, October 9, 2016 edition. Ground and Behold provide meats with no antibiotics and no hormones. They are located in Brooklyn NY.
This is really great recipe to try. It is by Katie Robbins and is found in saveur.com, September 10, 2011
Ingredients for the Shell
1 pound ground lamb
1 1/4 cups fine bulgur wheat soaked in warm water for 10 minutes
1 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. ground coriander
1 small yellow onion, minced
ground pepper to taste
Ingredients for the Filling
2 tsp. olive oil
3 cloves minced garlic
8 oz. ground chuck
2 tsp. ground cinnamon
2 tsp. ground allspice
kosher salt and pepper to taste
1/3 cup lightly toasted pine nuts
Making the Shell
Place lamb, bulgur wheat, salt, cumin, coriander. onion and ground pepper in a food processor and mix until a smooth paste forms. This should take about 30 seconds and set aside.
Make the Filling
Heat oil in a 4 quart saucepan over a medium high heat. Add garlic and onion and cook while stirring until soft. This should take about 5 minutes. Add chuck, cinnamon, allspice, salt, pepper and cook for about 10 minutes. Remove from heat and stir in pine nuts.
Take 2 tbsp. from the shell mixture and place into a thin dish; place 1 tbsp. filling in center and mould around the filling into a football shape. Repeat with the remaining shell mixture and filling.
Pour oil to a depth of 2 inches in a 6 quart dutch oven; heat over medium high heat until deep fry thermometer reads 325 degrees. Working in batches, fry croquettes until golden brown.
The staff at Mitzuyan kosher catering in Toronto wishes everyone a happy holiday.