There are many symbolic foods traditionally eaten at the Rosh Hashana meal. (This article does a good job explaining the background for this.) Probably the most well known, of course, is apples dipped in honey, but there are many others that can be prepared in a variety of ways. Mrs. Varda Epstein, an Oorah employee in Israel, goes the healthy (and original!) route and prepares salads. In a play on the Hebrew word kares/karet, meaning cut off, many people eat karsi/karti, Hebrew for leeks, and say a short prayer that our enemies be cut off. (שיכרתו שונאינו)
Ingredients
- 1 quart water
- 1/2 cup dry white wine
- 1/2 lemon
- 2 whole cloves
- 1/2 tsp. salt
- 10 whole peppercorns
- 2 sprigs parsley
- 10-12 thin leeks, trimmed of green tops, washed (Star-K guidelines on checking leeks for bugs)
- 1 small clove garlic, minced
- 1/2 tsp. coarse (kosher) salt
- 4 tsp. Dijon mustard
- 1 tsp. lemon juice
- 3 Tbsp. red wine vinegar
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- Chopped chives
Combine the first seven ingredients in a large saucepan. Heat to boiling; reduce heat. Simmer for 5 minutes. Add leeks; return to boiling; reduce heat. Simmer, covered, until tender, about 10 minutes. Drain the leeks and transfer them to a shallow serving dish.
In a medium bowl, mash the garlic with the coarse salt, using the back of a spoon. Stir in the mustard, lemon juice and vinegar. Whisk in both oils. Pour the dressing over the leeks. Serve chilled or at room temperature, sprinkled with chopped chives.
