Einav Bublil's Festive Rosh Hashanah Recipes

Pastilla

Ingredients:

• 1 package (300g) filo dough

• 1/4 cup oil

• 1/3 cup sliced almonds

• 2 tbsp powdered sugar

For the filling:

• 500g boneless chicken thighs

• 1/4 cup (60ml) oil

• 4 onions, thinly sliced

• 1 tbsp brown sugar

• 50g dark raisins

• 5 dried plums, pitted and chopped

• 5 dried apricots, chopped

• 1/4 tsp cinnamon, 1/2 tsp nutmeg, salt, and black pepper

Preparation:

Boil the chicken for 6–7 minutes, then finely chop. Sauté the onions until golden, add the chicken, sugar, dried fruits, and spices, and cook for another 3 minutes. Cool the mixture. Preheat the oven to 190°C. Brush filo sheets with oil, cut into 6x12 cm rectangles, fill, and roll. Bake for 30 minutes until golden. Dust with powdered sugar before serving.

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Lamb with Root Vegetables

Ingredients:

• 1 lamb shoulder

• 2 sweet potatoes, 4 potatoes, 4 white onions, 2 fennel bulbs

For the sauce:

• 8–10 crushed garlic cloves, 1 tbsp grain mustard, 2 tbsp honey, 2 tbsp pomegranate concentrate, 1/4 cup olive oil, 1 tbsp paprika, 1/2 tsp chili, 1/2 tsp black pepper, 1 tsp salt, 2 cups water, 2 rosemary sprigs.

Preparation:

Quarter the vegetables. Mix the sauce ingredients. Place the lamb and vegetables on a tray, pour over the sauce, and cover with parchment and foil. Roast at 200°C for two hours, then uncover and roast for another hour until tender.

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Pavlova

Ingredients:

• 200g egg whites, 300g sugar, 35g cornstarch, 1.5 tbsp vinegar.

For the filling:

• 3 containers whipping cream, 1 package vanilla pudding, 20 strawberries, blueberries.

For the coulis:

• Blueberries, 1/4 cup sugar, 1 cup water.

Preparation:

Whisk the meringue ingredients until stiff peaks form. Shape into nests and bake at 100°C for 1–1.5 hours. Whip the cream with pudding. Simmer the coulis ingredients for 20–30 minutes, then blend. Fill the cooled meringue nests with cream, drizzle with coulis, and top with fresh berries.

Watch "Poteach Et Yadecha" on Channel 24, Fridays at 14:00.