Rosh Hashanah tagine sweetened with dried fruit
Bill Daley
September 16, 2009
Rosh Hashanah, the Jewish New Year, begins at sundown Friday. Chef Laura Frankel, executive chef at Spertus Kosher Catering in Chicago, likes to go all-out for the holiday, celebrating in high style.
One of her favorite dishes is a lamb tagine, which she has included in her new book, "Jewish Slow Cooker Recipes" (Wiley, $24.95).
Frankel said the dish is particularly appropriate for the Jewish New Year, Rosh Hashanah, because the dried fruits in the recipe symbolize the sweetness of the coming year. Charnushka, an optional seasoning called for here, is a slightly smoky, pungent spice. It is also called black caraway, nigella and kalonji, and is found in well-stocked Middle Eastern markets and specialty stores like The Spice House or Penzeys.
The tagine can be made and stored, covered, in the refrigerator for up to two days, or frozen for up to 1 month. To reheat gently, place the tagine in a covered casserole and heat in a 300-degree oven for 15 to 20 minutes. Serve with steamed couscous.
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