OverviewWhen it comes to Rosh Hashanah desserts, apple cake or honey cake might sound most familiar to Ashkenazi (Eastern and Central European) Jews celebrating the Jewish New Year. But the Jewish diaspora is as wide as its global recipe box, which boasts other sweet delights, such as this fine and worthy option: a syrup-soaked semolina cake known as tishpishti. The combination of semolina and syrup gives tishpishti the delightful nubbiness of cornbread and the thick, spoonable texture of polenta. Instead, it comes lavishly perfumed with rose water, orange blossom water, cinnamon or citrus zest. While the cake is still hot, slowly drizzle 1 cup (240 milliliters) syrup evenly over the top.

Source: Washington Post September 11, 2020 14:03 UTC