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As for Rosh Hashanah I remember the festive table. It might not have been as intense as Passover, but it was a big celebration for the family. We followed most of the traditions. There were the traditional Rosh Hashanah dishes; like the fish of which each one had to have his own as a symbol of his/her self-sufficiency, and the fish-head that symbolizes our path, our forward path.
Then there was the leek, we would make it into leek balls. We heat up the leeks and dry them very well, we add some breadcrumbs, salt and pepper and some egg. Then we make the mix into balls and put them in the frying pan [traditional Sephardic recipe].
There was spinach we would make into pies, and of course there were the dates. I still make the traditional apple sweet of Rosh Hashanah, not only for myself but also for the whole family and friends. The recipe is as follows: About 1.5 k of apples and 1k of sugar and a glass of water. We dissolve the sugar in water and quickly add the apple after we have peeled and grated it. We add some lemon so that the color stays and leave it on the fire until it settles. We leave it to cool and then we add almonds and we put it into jars [traditional Sephardic recipe].
On the night of Rosh Hashanah we say, 'Let the new year be as sweet as honey.' It is traditional to have the apple sweet on that night in order to wish for the year to be as sweet and nice. My grandmother and my mother used to make this sweet for everyone in the family and sent it to them.
Then there was the leek, we would make it into leek balls. We heat up the leeks and dry them very well, we add some breadcrumbs, salt and pepper and some egg. Then we make the mix into balls and put them in the frying pan [traditional Sephardic recipe].
There was spinach we would make into pies, and of course there were the dates. I still make the traditional apple sweet of Rosh Hashanah, not only for myself but also for the whole family and friends. The recipe is as follows: About 1.5 k of apples and 1k of sugar and a glass of water. We dissolve the sugar in water and quickly add the apple after we have peeled and grated it. We add some lemon so that the color stays and leave it on the fire until it settles. We leave it to cool and then we add almonds and we put it into jars [traditional Sephardic recipe].
On the night of Rosh Hashanah we say, 'Let the new year be as sweet as honey.' It is traditional to have the apple sweet on that night in order to wish for the year to be as sweet and nice. My grandmother and my mother used to make this sweet for everyone in the family and sent it to them.
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Interview
Lily Arouch