The author and her daughters preparing this recipe together.
It’s that time of year when pumpkin-themed foods hit center stage. Did you know that pumpkins have a special place in Jewish and, specifically, Sephardic culture?
As we read in the Talmud (Horayoth 12a):
Now that is has been said that omens are of significance, one should make a regular habit of eating at the beginning of the year, pumpkin, fenugreek, leeks, beets, and dates.
Heeding this passage, many Sephardic Jews adopted the custom of having a Rosh Hashanah seder in which each food mentioned above (and others) is blessed with special significance for the year to come. Called the Yehi Ratsones, for the Hebrew start of each food’s blessing, the items on the Rosh Hashanah seder plate have special wishes ascribed to them before they’re eaten.
Here is the blessing we say for the pumpkin:
May it by Thy will, Lord our God and God of our ancestors, that You should tear up our evil decrees and let there be read before You our merits.
The Hebrew word for pumpkin, or squash, is k’ra (קרא) which sounds like the Hebrew word kara, meaning to tear or rend, as well as to proclaim. When we bless, then eat the pumpkin, we do so with the specific intention of remembering all the good we do in the world to offset the evil.
With that in mind, more pumpkin, please!
One of my favorite parts of getting ready for the Jewish New Year is making pumpkin bourekas, Sephardic pastries, with my children. Here is an easy recipe to make so that you can enjoy eating pumpkins for Rosh Hashanah — and the whole year-round.
Pumpkin Bourekas
Makes about 24
Ingredients:
- 1 15-ounce can pumpkin puree
- 1 large egg
- 1 cup crumbled feta cheese
- ½ cup grated Parmesan
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 package phyllo dough (9" x 14" sheets), defrosted
- ½ cup olive oil
Equipment needed:
- 2 baking sheets lined with parchment paper
- Mixing bowl/mixing spoon
- Measuring cup and spoons
- Sharp knife or kitchen scissors to cut phyllo dough
- Bowl and brush for olive oil
- Paper towels
Instructions:
Preheat oven to 350°.
- Put all the ingredients except the phyllo and olive oil in the bowl and mix very well.
- Unwrap a roll of phyllo dough. Carefully unfold the roll so that it lies flat and, leaving all the sheets together, use a sharp knife or kitchen scissors to cut them in half lengthwise.
- Place the two halves together (you should now have one big stack of rectangular sheets) and cover with a damp paper towel to keep them from drying out.
- Take two sheets at a time and place on a flat surface; lightly brush the top with oil.
- Place a tablespoon of filling in the bottom right corner and fold over the corner into a triangular shape. Continue folding towards the left in a straight line, like a flag. It’s OK if the phyllo dough tears — just keep on going! After the last fold, wrap around any remaining dough and brush the edge with oil to close the triangle.
- Transfer to the baking sheet. Repeat until you’ve used up your filling.
- Bake about 20 minutes or until golden brown on top.
- Enjoy!
About the Author
Sarah Aroeste is an award-winning singer-songwriter and children’s book author focused on bringing Sephardic culture to new generations. She has published numerous bilingual Ladino/English books for children, such as Buen Shabat, Shabbat Shalom and Mazal Bueno! Her newest book, Anyada Buena, Shanah Tovah (Kar-Ben Publishing), is a board book featuring a Sephardic Rosh Hashanah and seder. Visit saraharoeste.com for more.
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