Recipes for Rosh Hashanah from Manischewitz

Recipes for Rosh Hashanah from Manischewitz

Food & Drink

Recipes for Rosh Hashanah from Manischewitz


With Rosh Hashanah set to begin at sundown on September 8, Jewish homes are sure to be filled with loved ones. Good food ideas are going to be needed to serve those holiday guests.

Manischewitz offers a range of recipes to suit a wide range of taste buds while incorporating ingredients that are traditional kosher staples. Delicious recipes such as the Grilled Mahi Mahi made with the new Manischewitz Vegetable Broth and Sweet Potato Ravioli made with the Manischewitz All-Natural Beef Broth and Kosher Salt will help to get the new year off to great start.

The recipes are simple to make, allowing the holiday host to spend less time in the kitchen and more time with guests.

Manischewitz also has new all-natural ready-to-serve soups in addition to the existing all-natural line of ready-to-serve broths. The new vegetable broth and the pre-existing line are now available in a larger, reusable 32 oz. version, ideal for using in larger recipes for big crowds.

Other items, such as their preservative-free course flake Kosher salt is a key ingredient to have on hand as it can be used in almost any recipe.


These Rosh Hashanah-inspired recipes below are courtesy of Manischewitz. For additional recipes including main dishes, appetizers, sides and more, you may visit


Cooking Time: 45 min

3/4 cup baby carrots
3/4 cup leeks, chopped (rinse well)
3/4 cup rutabaga, chopped
3/4 cup green bell pepper, sliced
28 oz (2 cans) Manischewitz® Vegetable Broth
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
1/4 cup rice wine vinegar
1/2 teaspoon granulated sugar
6 (6oz) Mahi Mahi filets
Manischewitz® Kosher salt, to taste
Cracked black pepper, to taste
6 onions
3 cups cooked rice
2 tablespoons parsley

1. Marinate vegetables in 2 oz vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.
2. Season Mahi Mahi with salt and pepper; grill on both sides until flaky.
3. For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.
4. Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley.
5. Serve with rice filled onion cups.


Cooking Time: 30 min

2 tablespoons Manischewitz® Extra Virgin Olive Oil
1 spanish or white onion, diced
5 cooked sweet potatoes, skinned and mashed coarsely
1 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon fresh garlic, minced
Manischewitz Kosher salt and fresh ground pepper to taste
1 package of pre-made frozen ravioli rounds or wonton wrappers
Small cup of warm water
corn starch
2 tablespoons pareve margarine
2 tablespoons flour
1 cup Manischewitz® Beef Broth
1/3 cup non-dairy whipped topping
Pinch of kosher salt
Pinch of white pepper
2 tablespoons dry white wine (optional)
Fresh parsley for garnish

To make ravioli:
In a large frying pan on a med-low heat, sauté the onions in olive oil until they turn translucent. Add the mashed sweet potatoes, cumin, curry, allspice, garlic, salt and pepper to the onions. Mix well and allow to sauté for an additional 3-5 minutes. Set aside potato mixture and let cool to room temperature.

Bring 4 cups of water to a boil in a small soup pot; add desired amount of salt. While you wait for the water to boil, sprinkle counter with a little corn starch and lay out the ravioli rounds. Gently dab the perimeter of the ravioli with some warm water (this acts like a glue) and drop a spoonful of the sweet potato mixture in the center of the dough. Fold closed and pinch the ends of the ravioli to secure. Drop ravioli into the boiling water and cook until they float to the top, about 4-5 minutes. Scoop out with slotted spoon and keep warm on a plate.

To make creamy sauce:
Melt margarine in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in beef broth and non-dairy whipped topping. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. If using optional wine, add now. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste.

To Serve:
Drizzle creamy sauce over sweet potato ravioli and garnish with fresh parsley.

For more recipes and information you can visit


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