Ram’s Head – ראש כבש

The following is said while eating a piece of the meat from a ram’s head (or the head of another kosher animal or fish).

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה לְרֹאשׁ וְלֹא לְזָנָב

May it be Your will, Lord our G‑d and the G‑d of our fathers, that we be a head and not a tail.

(The following is added only over the head of a ram:

וְתִזְכֹּר לָנוּ עֲקֵדָתוֹ וְאֵילוֹ שֶׁל יִצְחָק אָבִינוּ בֶּן אַבְרָהָם אָבִינוּ עַלֵיהֶם הַשָּׁלוֹם

…And You shall remember for us the binding and the ram of our forefather Isaac, the son of our forefather Abraham, peace be onto them.)

Spanish Morrocan Fish

Spanish Moroccan Fish

Ingredients:

1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, diced
4 green olives, sliced (optional)
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken soup powder
Salt to taste
5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and chickpeas and continue to cook until the peppers are slightly tender, about 5 minutes more. Sprinkle the parsley, paprika, cumin, cayenne, and chicken soup powder over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 30-40 minutes. Serve over rice, couscous or with crusty bread. Can be served hot or cold. This dish serves 6 as an entrée, 12 as an appetizer.

Kebabs

Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Ingredients:

1 ¼ pounds ground lamb
¾ cup finely chopped onion
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
4 garlic cloves, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
12 bamboo skewers
Olive oil
Warm pita bread
Fresh Hot-Pepper Paste

Directions:

Combine lamb, onion, parsley, mint, garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour. Prepare barbecue (medium-high heat). Drain skewers. Form generous ¼ cup lamb mixture into 3-inch-long sausage around centre of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste. Makes 12 skewers.

hot pepper sauce

Fresh Hot-Pepper Paste

Ingredients:

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
¼ cup chopped seeded fresh red serrano or red jalapeño chilies
¼ cup water
¼ cup olive oil
1 ½ tablespoons garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Directions:

Combine all ingredients in processor and blend until very finely chopped. Can be prepared up to 1 week ahead. Store in an air-tight container in the fridge.

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New Year’s Countdown – 5775 is Here!

New Year 5775

Well folks, we made it! Another year under our belts. Out with the old and in with the new. I’m sure I could add a few more cliches but I think you get the idea. This year is 5775 in the Jewish calendar or תשע״ה. Over the past week and a half I’ve gone through quite a few of the symbolic foods that we eat on Rosh HaShannah, but I’ve now come down to one of the more difficult ones, at least from a visual and palatable point a view. The fish head, or for the daring, the sheep/lamb’s head. Yes, you read that right. The head. At the dinner table. Staring at you. You can imagine how your niece, the vegan, is going to feel about this one!

Most people I know use the fish head, and just eat a little bit from the cheek area (which by the way is the best part!). Additionally, it’s usually only the host of the dinner that does the actual eating of the meat, while the rest look on, and then quickly remove it from the table in case some of their fellow diners have weak stomachs. A little play on this that my mother does is she cuts the heads off jelly candy fish and passes those out for all of the guests to indulge in. The kids love it and the adults get a kick out of it. Plus, no one gets queasy from seeing a disembodied candy fish!

One year, my father actually got a lamb’s head. While we were impressed with his resourcefulness and his desire to fulfill the mitzvah to the extreme, the head had teeth! It could have been still chewing grass next to us it was so life-like! We very quickly made him remove it from the table after he said the blessing, and requested that he use fish heads from then on ONLY! For the rest of you, here is a fish and a lamb dish that I hope you’ll enjoy and I wish you all a healthy and a happy new year!