The Jerusalem Post - The Jerusalem Post Magazine - - CONTENTS - • Text, pho­tos and styling: PAS­CALE PEREZ-RUBIN Trans­lated by Han­nah Hochner.

Hoshana Raba is the last day of Sukkot, which pre­cedes Sh­mini Atzeret and Simhat To­rah. On ev­ery day of Sukkot (ex­cept Shab­bat), it is cus­tom­ary to say Hoshanot prayers and cir­cle the bima in the syn­a­gogue with the lulav. But on Hoshana Raba, this cer­e­mony is per­formed seven times. Wil­lows of the brook were used in the Tem­ple in Jerusalem, and the cus­tom of tak­ing the ar­ava branches on Hoshana Raba re­mains in Jewish homes and syn­a­gogues to this day.

Hoshana Raba is known mainly as one of two hol­i­days on which Jews study To­rah all night long. In Ashke­nazi and has­sidic com­mu­ni­ties, it is cus­tom­ary on Yom Kip­pur, Hoshana Raba and Purim to eat kre­plach (meat-filled dumplings) in soup.

The Hoshana Raba cus­tom for Jews who hail from Tripoli in Libya is to eat dishes made with liver and lungs and then to re­cite sec­tions from the books of Deuteron­omy and Gen­e­sis. One of the tra­di­tional dishes served is stuffed grape leaves, though to­day many fam­i­lies pre­pare a va­ri­ety of stuffed cab­bage, pep­pers and squash dishes, or dumplings.

As a trib­ute to these won­der­ful tra­di­tions, I’ve listed be­low a num­ber of recipes that are easy to pre­pare and with which you can cre­ate im­pres­sive-look­ing del­i­ca­cies for the up­com­ing Hoshana Raba hol­i­day.

Be­low are three stuffed-veg­etable recipes. The first is for small quinces, which I cook in sugar and cin­na­mon and serve with cream or a hazel­nut sauce.

The sec­ond recipe is a dessert made with ap­ples. I scoop out the in­sides of the ap­ples and fill them with nuts, raisins and cin­na­mon, which are then wrapped in­side pas­try dough and baked.

The third is pas­tries stuffed with cab­bage, ap­ples and pomegranat­es, which are twisted into a snail shape.


Use the small­est quinces you can find. Makes 8 serv­ings

4 quinces ¾ cup sugar 3 Tbsp. honey 2 Tbsp. silan 3 Tbsp. lemon juice 1 cin­na­mon stick

Serv­ing sug­ges­tion:

½ cup wal­nuts, ground or halved 1 cup lightly sweet­ened ready-made parve cream

Clean and rinse the quinces. Cut them in half length­wise and re­move the seeds with a knife or melon baller to cre­ate a hol­low space in­side the quinces. Rinse well. Put the quince pieces in a medium pot, and pour in wa­ter to cover to 1 cm. above the quinces. Cook over medium flame for 20 min­utes.

Re­move quinces and set aside 1½ cups of liq­uid that the quinces were cooked in.

Ar­range the quinces on a rec­tan­gu­lar tray. In a sep­a­rate bowl, add sugar, honey, silan, lemon juice, cin­na­mon and the quince liq­uid that was set aside. Mix well un­til sugar is mostly dis­solved. Pour on top of quinces and bake in an oven that was pre­heated to 180° for 90 min­utes. Ev­ery once in a while, baste quinces with the juices, un­til the en­tire fruit turns an am­ber color.

Let cool com­pletely and then serve each piece of fruit with cream in the hol­lowed part, with a lit­tle syrup on top. Trans­fer the cream to an ic­ing bag with a ser­rated tip and squeeze out cream on top of quinces and serve.

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