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Tu Bishvat Recipes


Tu B'shvat, which is celebrated on the fifteenth of the month Shvat, is primarily an agricultural holiday, as evinced by its other name, New Year of Trees. In Israel this is the time when we see the first blossoms on the almond trees. After the Jewish people were scattered in the Diaspora Tu B’Shvat became a holiday symbolizing the connection between the Jewish people and the Land of Israel. A specific Tu B’Shvat custom is the eating of dried fruits. This custom is rooted in the time when fresh fruits from Israel were not available for Jews in the Diaspora. This is why today we try to serve food- cooked or fresh that includes fruit from Israel. Find our Tu Bishvat Recipes and enjoy. You really don't have to wait for Tu Bishvat to make some of these traditional Tu Bishvat recipes.


Stuffed Figs


Stuffed FigsFigs are one of the seven species of Eretz Yisrael, that’s why I chose to show this Stuffed figs recipe in the Tu Bishvat section. The beautiful figs allow a lovely display that will bring forward the perfect and refreshing treat. As this is easy to prepare and you can serve it hot or cold, you’ll find many occasions to serve it. INGREDIENTS: 20 dry figs ¼ pound walnuts Brandy (optional) PREPARATION: Cut every fig into half (not totally so the two pieces are still connected. Fill with the walnuts and put into oiled backing tray in medium hot oven for 20 minutes. If you like you can sprinkle with a few drops of brandy or other liqueur. Serve cold or hot.


Tu Bishvat Fruit Cake


Tu Bishvat Fruit CakeWhen having a Tu Bishvat Seder this recipe will come handy. Just as Rosh Hashanah, the Jewish New Year is considered the birthday of the world, Tu Bishvat is considered the birthday of the trees. One of the ways Tu Bishvat is celebrated is with fruits from Israel. My mother used to prepare this Tu Bishvat fruit cake using the recipe she got from her mother. I wish you will enjoy it too. INGREDIENTS: Each ½ cup of following chopped fruits: dry apricots; dry figs, hazelnuts, peeled almonds: walnuts 1 cup raisins 1 cup self rising meal 3 eggs ½ cop sugar PREPARATION: Whisk egg whites with the sugar until stiff. im a second bowl mix the dry ingredients with egg yolks. Fold the mixed fruits into beaten eggwhites and place in buttered form. Back in preheated oven 175 for 40 minutes.


Pomegranate & Apple Salad


Pomegranate & Apple SaladThis Pomegranate & apple salad is colorful and refreshing. Serve it on other occasions too and everyone around the table will love it. You can of course do all kinds of variations but here is our basic Pomegranate & apple salad recipe. INGREDIENTS: 1cup peeled and sliced apple 1cup pomegranate seeds Green and red lettuce 6 Tbsp onion, minced green onion 2 Tbsp minced parsley, for the dressing: 4 Tablespoon apple Vinegar 8 Tablespoon Olive Oil 1tablspoon honey salt and pepper to taste PREPARATION: Just toss all the ingredients in a bowl and sprinkle the dressing on top.


Dried Fruits Platter


Dried Fruits PlatterA specific Tu Bishvat custom is the eating of dried fruits. This custom is based on Jewish life in Europe when fresh fruits from Israel were not available. At the Tu Bisvat Seder it is generally customary to eat dried Israeli fruits. Figs, dates, raisins, carob, and almonds are especially popular. Today all kinds of fruits from strawberries to papaya and Kiwi, all grown in Israel, are available. Serve a Large Platter with dried fruits and in no time the platter will be empty.


Apple Kugel


Apple KugelTu Bishvat is considered the birthday of the trees. Modern Tu Bishvat Seders are celebrated by eating special fruits from Israel like apples, raisins and nuts. This Apple Kugel makes an interesting variation to your Shabbat one. It will be appreciated whenever you bake it. Keep this Apple Kugel recipe also in mind when you cook for Shavuot. INGREDIENTS: 5 large apples peeled and chopped I pound of precooked noodles 1 cup sugar ½ cup raisins 1/4 pound melted butter or oil 1 cup brown sugar 2 beaten eggs 1/8 teaspoon salt Cinnamon (optional) PREPARATION: Mix all ingredients. Bake in preheated oven (350) for 45 minutes. Serve with vanilla sauce.

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