With Tu Bi’Shevat just around the corner, my mind is on the many seasonal ingredients from Israel and the delicious recipes they can produce.
The Torah, in Deuteronomy Chapter 8, lists the “Seven Species of Israel” as follows:
Israel is a land of wheat, barley, grapevines, figs, and pomegranates; a land of oil olives and date honey.” These fruits and grains were the staple foods of Biblical times, and still maintain a presence across modern Israel’s landscape. It has become a tradition to include tastes of the seven species on Tu Bi’Shevat.
If you know me, you know that my main culinary skill is clicking “order” on Uber Eats. Thankfully, Gila is here to offer some suggested recipes to celebrate this season of Tu Bi’Shevat, linking our homes in New Jersey to those of our sisters and brothers in Israel. Gila, over to you.
Here are a few of my (Gila’s) favorite Tu Bi’Shevat recipes.
Chicken with Figs | Meat/Fleishigs
Adapted from the I ❤ Kosher Cookbook. This recipe is perfect for Shabbat and includes 3 of the 7 Tu Bishvat species: olive (oil), grapes (wine), and figs.
Ingredients:
- 8-10 chicken thighs, skin on / bone in
- ¼ cup honey
- ¼ cup tomato paste (if you like sweet, you can use ketchup)
- ¼ cup soy sauce
- 2 tablespoons olive oil
- ⅓ cup dry red wine
- 2 cloves of garlic, minced
- ½ cup dried figs, halved (stemmed)
Instructions:
Combine the honey, tomato paste/ketchup, soy sauce, olive oil, wine, garlic, and figs in a small bowl and pour over the chicken. Cover tightly with foil and marinate in the fridge for at least 30 minutes, or up to overnight.
Preheat the oven to 350F. Roast the chicken, covered, for 30 minutes. Raise the oven temperature to 400F. Uncover and roast until the chicken is crispy on the outside, 30 minutes longer.
Makes 4-6 servings
Chicken with Pomegranate and Walnuts | Meat/Fleishigs
Adapted from the Balaboosta Cookbook, but there are many great variations of this recipe out there. This recipe is also known as Fesenjan, a beloved Persian dish that is perfect for Shabbat or Rosh Hashanah. In Iran, walnuts were considered a pricey and festive ingredient so this dish is often made for special occasions. It includes 1 of the 7 Tu Bishvat species: pomegranates.
Ingredients:
- 2 pounds of chicken thighs and drumsticks
- 1 tbsp plus 1 tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 3 tbsp canola oil
- Pomegranate confiture (½ c pomegranate molasses, ½ c pomegranate juice, ¼ c honey, all whisked)
- 3 cups of walnuts, toasted
- Fresh pomegranate seeds and fresh chopped parsley, for serving
Instructions:
Preheat the oven to 350F. Arrange the walnuts on a cookie sheet in a single layer. Bake 8-10 minutes, checking frequently until toasted.
Place a large pot or dutch oven over medium high heat for 5 minutes. While the pot is heating, pat the chicken dry and season with the salt, pepper, cumin, and turmeric.
Add the oil to the pot and add the chicken, skin side down. Brown on all sides, at least 2-3 minutes a side. Don’t overcrowd the pot. Add in the pomegranate confiture and stir in the walnuts.
Place the lid on the pot and bring to a boil, then lower the heat to simmer for 45 minutes on the stove. Uncover and reduce the sauce for another 45 minutes. Remove from the heat, and take the pot straight to the table for a family style meal. Optional: top with fresh chopped parsley and pomegranate seeds to serve.
Makes 4-6 servings
Barley Tea (Boricha) | Pareve
This nutty caffeine free tea is a popular beverage in Korea and Japan and helps with digestion. This recipe highlights 1 of the 7 Tu Bishvat species: barley.
Ingredients:
- 2 liters water
- 3 Tbsp roasted barley grains , or more to taste
Instructions:
Toast the barley in a pan (no oil) for 10 to 12 minutes over low heat until the barley is a deep brown color. Boil the water in a kettle or pot until rapidly boiling. Place the roasted barley in a tea strainer in the pot or kettle and continue to boil further 5 mins on low to medium low heat. Remove the kettle from the heat and remove the roasted barley from the kettle. Cool the tea down then transfer it into a jug. Refrigerate until needed.
Pomtini’s | Pareve
This cocktail is inspired by the shuks in Tel Aviv, where pomegranates and other fruits are freshly squeezed on the spot. This recipe highlights 1 of the 7 Tu Bishvat species: pomegranates.
Ingredients:
- 1 ½ cups (375 ml) of vodka
- 2 ½ cups (625 ml) pomegranate juice – fresh or store bought
- ¼ cup (50 ml) orange liqueur
- Fresh pomegranate seeds (optional)
Instructions:
You can shake each martini, but if you are making more than 2 or 3 cocktails, recommend making a big pitcher in advance and refrigerating it. Add ice before serving, and garnish with fresh pomegranate seeds (optional).
Makes 8-10 servings
Fig & Thyme Butter with Baguette | Dairy / Milchigs
Adapted from the Love & Lemons Every Day Cookbook. This tasty spread goes great with your favorite bread as an appetizer, or can accompany a cheese board. This recipe highlights 3 of the 7 Tu Bishvat species: figs, dates, wheat.
Ingredients:
- ¼ cup unsalted butter, at room temperature
- 2 dried figs, diced
- 1 ½ tsp fresh thyme leaves
- 1 ½ tsp silan (date syrup)
- Pinch of sea salt
- Sliced baguette / any bread you like, for serving
Instructions:
Combine the butter, dried figs, thyme, silan, and salt in a food processor and process until smooth.
Stuffed Figs with Goat Cheese | Dairy/Milchigs
Adapted from Tori Avey’s Kitchen. This is a perfect appetizer for fall, or can even serve as part of a dessert cheese course. This recipe highlights 4 of the 7 Tu Bishvat species: figs, dates, pomegranates, olive (oil).
Ingredients:
- 12 fresh figs
- 4 oz goat cheese
- 1 tsp extra virgin olive oil
- Salt and freshly ground black pepper
- 1/4 cup date syrup aka Silan (you may substitute honey)
- Pomegranate seeds
Instructions:
Preheat the oven to broil. Trim off stems of figs and cut an “X” in the top of each fig 1/3 way through. Place the figs on a greased, parchment paper lined sheet tray.
Place goat cheese in a plastic ziploc bag and massage with warm hands until the cheese is softened. Cut a tip off one of the bottom corners of the bag and pipe the cheese into each fig..
Lightly brush the figs with olive oil and sprinkle with a little salt and a generous amount of freshly cracked black pepper.
Broil the figs for about 4 minutes or until you can see little brown bits on the goat cheese. Date honey or regular honey should be gently warmed in a small saucepan at this point, it should be easily pourable and warm but not hot.
Remove figs from the oven and drizzle with silan. Top with pomegranate seeds.
Serve warm or at room temperature. Top with pomegranate seeds.
