RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Pumpkin Recipes (3) ["Yehi Ratson] - dairy, meat, pareve
Last year, I wrote about food which is part of the "Yehi Ratson ("May it be Your Will") ceremony during the Rosh Hashanah meal. This Sephardic ceremony involves blessings over approximately nine types of foods with specific prayers for a good new year. Since pumpkin is one of the foods in the ceremony, I am sharing the following recipes. I have included the Yehi Ratson explanation for pumpkin only. Anyone interested in the complete list of foods can find them in the archives in the Rosh Hashanah category. Click on Ceremonial Foods. Pumpkin: The Aramaic word for gourd/pumpkin is "kraa" which is closely related to the Hebrew word "yikara" meaning to be "to be called [out]" and "to be torn up." The prayer asks that G-d's "stern decree be torn up and we be remembered for the many good deeds we did last year." Karen Selwyn * * * * * * Moroccan Pumpkin Soup (L'Hamraak Garagh) 1 cup dried chickpeas 3 tablespoons vegetable oil 3 leeks, white and light green part only OR 2 large onions 8 cups chicken or vegetable broth 6 cups fresh pumpkin or butternut squash, peeled, seeded & diced OR 4 cups canned pureed pumpkin 2-4 tablespoons honey 1 (3-inch) stick cinnamon or 2 teaspoons ground cinnamon 1/8 teaspoon ground allspice or nutmeg or ground cloves 1 teaspoon salt freshly fround pepper Cover the chickpeas with water. Cover and allow to soak overnight. Drain. Saute the leeks in the oil over medium heat until soft and translucent, approximately 5-10 minutes. Add the broth, pumpkin cubes or puree, chickpeas, honey, spices and salt to the pan. Cover and simmer until the chickpeas are tender, about 1 1/4 hours. If using the cinnamon stick, discard it. If desired, transfer the soup to a blender and puree until smooth. Season to taste. Note: Sugar pumpkins are eating pumpkins. They are considerably smaller than ornamental carving pumpkins. Source: THE WORLD OF JEWISH ENTERTAINING Gil Marks * * * * * * * Greek Pumpkin Coils (Rodanchas de Kalvassa) 2 cups pumpkin puree 1 1/2 cups sugar 1 teaspoon cinnamon 1 cup walnuts finely ground 1 egg white, beaten (optional for glazing phyllo) 1 pkg. prepared phyllo dough melted butter or olive oil Cook the puree with the sugar in the top of a double boiler until very thick. Stir in cinnamon and walnuts. Preheat oven to 350 degrees. Lay out 1 sheet of phyllo dough, brush lightly with melted butter or olive oil. Cover with a second sheet of dough and brush lightly with butter or oil. Using a pastry tube or other convenient technique, place a pencil-thin line of the pumpkin filling along the length of the phyllo dough sheet just inside the edge. Fold the edge over to completely cover the pumpkin filling. Continue rolling the phyllo dough into a long thin tube. Brush lightly with butter or oil as you roll. Take one end of the roll and coil up, taking care not to make the coil so tight that it breaks. Arrange the coils so they are close together but not touching on an oiled baking sheet. If desired, brush completed coil with egg white. Bake for 30-45 minutes, or until golden brown. Source: THE COOKBOOK OF THE JEWS OF GREECE Nicholas Stavroulakis * * * * * * * Pumpkin Salad (Tirshi) 2 cups pumpkin puree(or other winter squash) 1/2 teaspoon paprika 2 garlic cloves, crushed 1/4 teaspoon ground cinnamon 3 tablespoons lemon juice 1/4 teaspoon salt 1 tablespoon vegetable oil Cut the the pumkin (or winter squash) in half. Place cut side down on a foil-lined baking sheet. Bake at 350 degrees for 1 hour or until tender. Separate pulp from skin and seeds. Mash pulp to make puree. Mix pumpkin puree with remaining ingredients, blending well. Refrigerate. Serve chilled with cous cous. Source: SEPHARDIC COOKING Copeland Marks
