Rosh Hashanah Tapas: Small Bites For A Sweet New Year

When we think of the Jewish New Year, we imagine tasting that first bite of apple dipped in honey. When we taste the sticky sweet goodness on our lips, we hope that our coming year will be as sweet. Though apples in honey are iconic, there are many other foods that hold significance at this time of year which should occupy a place at our Rosh Hashanah table.

The simanei milta, or symbolic foods, are a grouping of foods eaten on the first night of Rosh Hashanah whose names allude to good things or have positive connotations. The source for this custom comes straight from the Talmud (Kerisus 6a), which states “Abaye said: ‘Now that you have said that an omen is significant, at the beginning of each year, each person should accustom himself to eat gourds, fenugreek, leeks, beets, and dates.” Each of these items is a play on words. For example, the word for beets is “silka,” which sounds like “siluk,” which means removal. We therefore ask Hashem that our adversaries be removed (sheyistalku oyvenu vesonenu vechol mevakshe raatenu).

On a day in which we devote the entirety of our prayers and thoughts to establishing Hashem’s Kingship in the world, we use this small opportunity during our festive meals to pray for ourselves and the Jewish people in a covert way, by hinting to the things that we deeply wish for. In this way, we remind ourselves that the main focus of the day is really Hashem. And by acknowledging that Hashem is the source of all blessings, we deepen our awareness of dependence upon Him for these blessings.

With such significance, it is a shame that eating these simanim is often rushed in order to get to the main meal. Perhaps if the simanim were gussied up a bit, we would be able to focus on them more. In my home, we serve an entire first course of Rosh Hashanah tapas. Tapas are small plate starters or snack items commonly served in Spanish dining. A tapas bar or restaurant can typically serve an entire meal consisting of only these little tastings, a fun way of sampling bold flavors as the plates stack up. Incorporating different simanim into a few tapas dishes can add a festive flair to your meal and liven up certain ingredients that are not super memorable on their own. Serving a more extensive first course also shifts the balance of the meal: less is needed for the main course as people are not as hungry by that point. See the chart below for a full listing of the most commonly used simanim.

Let creativity be your guide and may this year be one full of sweetness and blessing.

Carrots. The Yiddish word for carrots, “mehren,” can also mean to increase. Rubia, which is similar to “Yirbu,” to increase. Prayer: “Sheyirbu zechuyosainu” (that our merits increase).

Leeks or cabbage. Karsi, which sounds like the word “Kares,” which means to cut off or destroy. Prayer: “Sheyikaru soneinu” (that our enemies be decimated).

Beets. Silka, which sounds like “Siluk,” meaning removal. Prayer: “Sheyistalku oyvenu” (that our adversaries be removed).

Dates. Tamar, which sounds like “sheyitamu,” that they be consumed. Prayer: “Sheyitamu soneinu” (that our enemies be consumed).

Gourd. Kra, which sounds like “kora,” to read or proclaim. Prayer: “Sheyikora gazar de’neinu v’yikaru lefanecha zechuyosainu” (that the decree of our sentence be torn up and may our merits be proclaimed before you).

Apple in honey. The apple field has the smell of the Garden of Eden. Prayer: “Shetichadesh aleinu Shanah Tovah u’metukah” (that you renew us for a good and sweet year).

Pomegranate. The seeds represent the 613 mitzvot of the Torah. Prayer: “Shenirbeh zechuyos k’rimon” (that our merits increase like pomegranate).

Fish. Fish represent multitude. Prayer: “Shenifreh v’nirbeh k’dagim” (that we will be fruitful and multiply like fish).

Head of a fish or sheep. Head represents leadership. Prayer: “Shenihiye lerosh velo Lezanav” (that we be as the head and not as the tail).

Growing up, I was never a fan of beets until I encountered the refreshing combo of beets with orange. Try it this holiday season—or any time of year!

Roasted Beet & Orange Salad

Bright and vibrant contrasting colors and flavors make this salad a winner! While some advanced prep is needed to roast the beets (Siman “silka”), vacuum-sealed cooked beets can also be used for an easy shortcut. All components of this salad can be done ahead, but assembly is best done right before serving time (the strong color from the beets will run and dye the other ingredients over time.

Serves 6.

Ingredients:

3 large beets (or 4 small), scrubbed and trimmed

1 tablespoon olive oil

1 teaspoon Kosher salt, divided

Segments from 3-4 large navel oranges (membranes removed)

2-3 scallions, chopped

2 cloves garlic, minced or crushed

1/3 cup red wine vinegar

2 teaspoons sugar or honey

1/2 teaspoon cumin

1/4 teaspoon coriander

Freshly ground black pepper

2/3 cup olive oil

Handful of chopped mint (optional)

Directions:

Roast beets: Preheat oven to 400F° degrees. Layer 2 large pieces of tin foil, one on top of the other. Place beets in the center of the foil layers. Drizzle oil over the tops and sprinkle with 1/2 teaspoon kosher salt. Gather the tin foil around the beets and close to form a tightly sealed pouch. Roast for at least 1 hour, or until beets are tender when pierced with a fork. When tender, remove from oven and cool. Gently peel or scrape away skin from beets so that you are left with the inner red flesh. (Disposable gloves are handy for this messy job!) Cut the beets into 1/2-inch pieces; set aside.

Dressing: Combine garlic, vinegar, sugar, remaining 1/2 teaspoon salt, cumin, coriander, and pepper in a cruet or tightly covered container. Whisk in olive oil, shaking vigorously until emulsified. Season to taste with more salt and pepper as needed.

Assembly: Combine beets, orange segments, scallions, and mint in a mixing bowl. Pour dressing over and toss to coat evenly. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.