I’m not usually one to follow trends (I’d rather be a trendsetter!), but anything that’s a vehicle to drive myself through a loaf of crusty sourdough is my jam! Dipping oil was making the rounds a few months back, an Italian verson no less! with olive oil, balsamic, grated tomato and parmesan. I never actually made it, but I did drool over it, and clearly it hasn’t left my mind.
When I was thinking about something creative to do with simanim, the dipping oil came to mind, and I realized it’s the perfect opportunity to blend some of the symbolic foods that we eat on Rosh Hashanah, with minimal prep and tons of flavor! My leek, jalapeno and date confit has become a staple on so many Shabbos tables, and this gives you the same feels, minus all that olive oil and cooking time!
Rosh Hashanah Dipping Oil
1/3 cup extra virgin olive oil
2 tbsp pomegranate molasses
2 tbsp silan (date honey)
1/4 cup sauteed leeks
1/4 cup chopped dates
1/4 cup pomegranate seeds
1/4 cup chopped parsley
1 1/2 tsp sumac
1 1/2 tsp Aleppo pepper
1 tsp flaky salt
zest of 1/2 lemon
Method:
To make the sauteed leeks, chop up 1 leek and saute in extra virgin olive oil with a pinch of salt, until soft and tender. Mix all the ingredients together in a large, shallow platter and mix right before serving.
NOTE: Aleppo pepper is a Syrian chili pepper that is fruity, a little smoky and mild. If you can’t find it, you can replace with any red pepper flakes of your choice, just reduce the amount depending on the spice level (if using traditional red pepper flakes from the supermarket, use 1/4-1/2 tsp). You can also substitute with diced Thai red chili.
Related Recipes:
Apple & Honey Garlic Confit
Leek Jalapeno Date Confit
Simanim Stuffed Leeks
Simanim Ceviche
Simanim Carpaccio
Simanim Plov
Hummus Simanim
Simanim Fritto Misto