A Jew-ish guide to Jewish food: Yom Kippur
You don’t need to observe this solemn Jewish holiday in order to enjoy the dishes served once this 25-hour fast ends
Yom Kippur, or the Day of Atonement, is a solemn holiday when Jews request forgiveness for any wrongdoings, and it's marked by a 25-hour fast. It begins tonight (October 8 October) and is broken tomorrow evening.
As with many religious fasts, Yom Kippur’s period of abstinence is preceded by a significant meal and capped off, after nightfall, with a celebratory spread.
Of course, you don’t have to take part in these religious ceremonies in order to enjoy popular Yom Kippur dishes. Here are a few favourites from The Jewish Cookbook, which the book's author, Leah Koenig, has selected for Phaidon.com - you'll find the recipes in The Jewish Cookbook.
Jam and Poppy Seed Kugel “Ashkenazi Jews like me often include noodle kugels at the Yom Kippur break fast meal,” Koenig tells us. “This Hungarian version gilds the lily by adding pockets of jam and a hefty sprinkle of nutty poppy seeds. I love it because it tastes totally ‘traditional’, but has something a little unexpected going on.”
Pastrami Lox (top)____ “Lox rubbed with pastrami spices has become pretty popular at nouveau delis in America - and for good reason,” says Leah. “It's delicious! It is also surprisingly easy to make at home and it makes the typical Yom Kippur bagel and lox situation so much more exciting.”
Chilled Apples with Rose Water “This Persian recipe was one of several dishes that I first learned about while researching The Jewish Cookbook,” says Koenig. “It is super simple - just grated apples, sugar, a bit of rose water, and chilled water. But it is more than the sum of its parts - refreshing, sweet, and delicate. A couple of bites are so reviving after a day of fasting.”
To find out how to make these dishes, and to learn their significance in Jewish cuisine, buy The Jewish Cookbook here. It's an inspiring celebration of the diversity and breadth of this venerable culinary tradition.
Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.