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Food coverage is supported by a generous donation from Susan and Moses Libitzky.

Foods served on Jewish holidays are always packed with symbolism. On Rosh Hashanah, they symbolize our desire for a sweet and prosperous Jewish New Year. Often the Hebrew words for these foods sound similar to those we use in our prayers during the High Holidays. The Hebrew word for date, for instance, is tamar, which is similar to yitamu (may our enemies be removed).

It is the date, a Biblical food, that inspired these three recipes. 

The dates (and sometimes date syrup, also called silan or date molasses) are combined with other symbolic holiday foods such as carrots (the Hebrew word for carrot, “gezer,” is also the verb for tear, as in tearing up evil decrees). The words for leek (the Hebrew “karti”) and winter squash or gourd (“kraa”) are similar to “yikara,” which asks that we be recognized by God for our good deeds.

Some foods are included because of the qualities or virtues ascribed to them. Honey is symbolic for its sweetness. Sliced carrots are said to represent a wish for prosperity since they resemble gold coins. Sesame seeds represent abundance and fertility, as do chickpeas, which also add a wish for a well-rounded year.

In Braised Beef with Dates and Prunes, the beef is rich and satisfying with a pleasant sweet and sour finish and lots of sauce. Acorn Squash with Vegetable and Date Pilaf is a special and filling vegan entrée or side. The chopped dates in the pilaf end up with a meaty chew when cooked, and the pilaf by itself is a colorful holiday side dish. Honeyed Dates with Spiced Sesame Seeds work well for a nibble or a lighter dessert.

Make-ahead directions are included with the recipes. Date syrup is available in specialty, Middle Eastern, kosher and online markets. Find more recipes featuring dates in my previous J. columns.

Braised Beef with Dates and Prunes

Serves 8

• 1 tsp. salt, divided, plus as needed
• 1 tsp. ground black pepper, divided
• 1 tsp. paprika, divided
• ½ tsp. ground cumin, divided
• 3½ to 4 lb. beef brisket or boneless chuck roast
• 2 Tbs. oil, plus as needed
• 4 cups thinly sliced onions
• 2 Tbs. finely chopped garlic
• ½ tsp. crumbled dried oregano leaves
• ¼ tsp. crumbled dried mint leaves
• ¼ tsp. ground cayenne
• 2 cups sliced carrots, cut in 1-inch rounds
• ½ cup vegetable broth, chicken broth or water, plus as needed
• ½ cup date syrup (silan)
• ½ cup lemon juice, divided, plus as needed
• 1 Tbs. soy sauce
• 1½ Tbs. brown sugar, plus more as needed
• 2 cups pitted deglet or other dates
• 2 cups pitted prunes
• Garnish (see below)

Combine ½ tsp. salt, ½ tsp. black pepper, ½ tsp. paprika, and ¼ tsp. cumin in a bowl. Put beef on a plate and rub spice mixture on all sides.

Heat oil in large, heavy pot over medium-high heat. Brown meat on all sides. Place back on plate.

Add oil if needed. Sauté onions 7-10 minutes until softened and beginning to color. Add garlic. Sauté 2 minutes until golden. Sprinkle in oregano, mint, cayenne and the remaining salt, pepper, paprika and cumin. Sauté 1-2 minutes until spices sizzle. Add carrots, broth, date syrup, ¼ cup lemon juice, soy sauce and brown sugar. Bring to simmer. Add meat and any juices from the plate. Cover, return to simmer. Adjust heat to keep at a simmer.

Simmer covered 1 hour, turning meat occasionally. Add dates and prunes. Add broth by the ¼ cup if needed (sauce should not be dry or soupy). Stir well. Cover and return to simmer. Simmer 2-3 hours, turning meat occasionally, until a fork easily glides through.

Remove meat from sauce. Rest 20 minutes or more before slicing against the grain or shredding (best to wait an hour or so or slice cold).

After removing the beef, add remaining ¼ cup lemon juice to sauce. Simmer until it is the consistency of a thick pasta sauce. Taste, and add salt, brown sugar or lemon juice if needed. Sauce should be pleasantly savory and sweet-tart. Serve meat with sauce (reheating if necessary) garnished as below.

Make up to 3 days ahead. Refrigerate meat and sauce separately. If desired, remove fat from the top of sauce before reheating. To reheat, put sauce and sliced or shredded meat with about a tablespoon of water in a covered pot, and bring to a simmer over medium heat. Adjust heat and simmer about 20 minutes until warmed through.

Garnish: Sprinkle with 2 to 3 Tbs. chopped parsley, or make date and garlic gremolata: Combine 1 tsp. finely chopped garlic with ½ cup finely chopped parsley, 3 Tbs. finely grated lemon zest and 1 Tbs. finely chopped pitted deglet or other dates.

Acorn Squash Stuffed with Vegetable and Date Pilaf

Makes 8 halves

• 4 acorn squashes, each 1½ to 2 lbs.
• 3 Tbs. oil, divided, plus for baking dish
• 1 cup chopped onions (¼-inch pieces)
• 1 cup chopped leeks (¼-inch pieces)
• 1 Tbs. finely chopped garlic
• 1 tsp. za’atar spice mix
• ½ tsp. ground cumin
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• ¼ tsp. paprika
• ⅛ tsp. cayenne
• 1 cup sliced carrots (¼-inch rounds)
• 1 cup chopped red bell pepper (¼-inch pieces)
• 1 cup white long-grain rice
• 1 can (13.5-14.5 oz.) diced tomatoes with liquid
• 2 to 3 cups vegetable broth or water
• 2 cups chopped fresh chard or spinach
• 1 can (14.5-16 oz.) chickpeas, rinsed and drained
• ½ cup chopped pitted deglet or other dates (¼-inch pieces)
• 2 Tbs. lemon juice
• Tahini Sauce (see below)
• ¼ cup date syrup (silan)
• ¼ cup chopped cilantro or parsley

Heat oven to 350 degrees. Place squash on a rimmed baking tray lined with parchment paper or foil. Using a sharp skewer, prick each in 10-15 spots. Roast in the oven for 45-55 minutes, turning every 15 minutes, until a fork easily slides through. Once cool enough to handle, slice in half around the squashes’ “waists.” Scoop out seeds and strings. Slice off tip and stem ends so halves are stable. Grease a large baking dish and place squashes cut side up.

Heat 2 Tbs. oil in a large skillet over medium-high heat. Add onions and leeks, sautéing until softened and beginning to color (7-10 minutes). Add garlic and sauté 2 minutes until golden. Add za’atar, cumin, salt, pepper, paprika and cayenne. Sauté 1-2 minutes until sizzling. Add carrots and sauté 5 minutes. Add bell peppers and sauté 3-4 minutes until carrots are beginning to soften. Add remaining 1 Tbs. oil. Stir in rice and sauté 2 minutes, coating rice in oil. Stir in tomatoes with liquid. Bring to simmer, then lower heat to keep at simmer, stirring often.

Once liquid is absorbed, add 1 cup broth, simmering until absorbed. Stir in chard, chickpeas and dates. Add a second cup of broth, simmering and stirring occasionally until absorbed. Taste rice; it should be cooked through but not mushy. If necessary, add broth by the half-cup until tender. Stir in lemon juice. Taste and add salt if needed.

Return oven to 350 degrees. Pack pilaf into squashes, mounding filling 1-2 inches above top. Spoon 1-2 Tbs. tahini sauce over each squash. Bake for 40-50 minutes until tender and sizzling. Drizzle with date syrup and sprinkle with cilantro.

In Advance: Make and refrigerate pilaf 1 day ahead. Roast, prep and refrigerate squashes up to 2 days in advance. Bring both to room temperature before continuing. Add 5-10 minutes for final baking.

Tahini Sauce: Stir together ½ tsp. minced garlic, ⅛ tsp. salt, ½ Tbs. lemon juice and 2 Tbs. cold water. Stir in ¼ cup tahini. Continue stirring, adding cold water by the teaspoon until sauce is smooth and pourable. Add salt, tahini and or lemon juice as needed.

Honeyed Dates with Spiced Sesame Seeds

Makes 16

• 1 cup honey
• ½ cup water
• ¼ cup lemon juice
• 8 green cardamom pods
• 1 Tbs. anise or fennel seeds
• ½ cup pistachio meats or slivered almonds, lightly toasted
• ½ cup sesame seeds
• 3 Tbs. dried rose petals, optional
• 16 medjool or other dates, pitted if desired

Line a baking sheet with parchment or waxed paper.

Put honey, water and lemon juice in a small pot over medium heat. Bring to a boil, stirring occasionally. Adjust heat to keep at a simmer. Simmer uncovered, stirring occasionally, for 12-15 minutes or until mixture is reduced to about ⅔ cup. Remove pot from burner and let cool a few minutes (mixture will thicken) before using. 

Make the seed mix while honey is cooking. Use mortar and pestle to crush open cardamom pods. Pick out seeds, removing and discarding husks. Lightly crush seeds and place in a small bowl. Lightly crush anise seeds with mortar and pestle. Add to bowl. (Or put spices in a strong, sealed plastic bag on top of a cutting board on a sturdy surface and bash with a rolling pin.)

Chop nuts into ¼-inch pieces. Add to bowl with sesame seeds. Crumble petals, if using, into ¼-inch pieces and add to mix, stirring well.

Dip each date into warm honey, turning with a fork or slotted spoon to coat. Remove from syrup, letting excess drip back into the pot. Immediately turn the date in the seed bowl to coat. Place date on the lined baking sheet. If syrup thickens too much, place pot over low heat until honey thins. Chill dates until honey is set. Transfer to airtight container on wax or parchment paper in a single layer. Refrigerate for up to 5 days. Bring to room temperature before serving.