Rosh Hashanah foods

Challah ( ; , ; [c]hallot, [c]halloth or [c]hallos, ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover and Yom Kippur).

Fesenjān (; also called Fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid Persia's golden age. It is typically served over rice in the Iranian manner. In Iran, it is made with minced meat (lamb, sheep or beef), meatballs, chicken or duck. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine through Iranian pilgrims visiting Shia sites such as Imam Husayn shrine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations, even though the t

'''Ma'amoul''' ( ) is a filled butter cookie made with semolina flour. Originating in the Arab world, the filling can be made with dried fruits like figs, dates, or nuts such as pistachios or walnuts, and occasionally almonds or cheese.

Kreplach (from ) are small dumplings in Ashkenazi Jewish cuisine filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are similar to other types of dumpling, such as Polish pierogi, Polish and Ukrainian uszka, Russian pelmeni, Italian ravioli or tortellini, German Maultaschen, and Chinese jiaozi and wonton. The dough is traditionally made of flour, water and eggs, kneaded and rolled out into thin sheets. Some modern-day cooks use frozen dough sheets or wonton wrappers. Ready-made kreplach are also sol

Teiglach , also spelled taiglach or teglach (, singular teigel, literally "little dough") are small, knotted pastries boiled in a honeyed syrup. They are a traditional Ashkenazi Jewish treat for Rosh Hashanah, Sukkot, Simchat Torah, and Purim.

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".