Sephardic Simanim for Rosh Hashanah

Naomi Ben-Ami's "Sephardic Simanim for Rosh Hashanah" delves into the practice of using symbolic foods for New Year wishes at Sephardic tables. The book explores this tradition not as a standardized "seder," but by examining how simanim lists, names, preparations, and recitations vary across communities with origins in North Africa, the Middle East, the Balkans, and the Mediterranean. It presents family accounts alongside historical and textual information, highlighting similarities while respecting regional differences. The author organizes kitchen chapters by ingredient families—dates, gourds, leeks, greens, legumes, fish, and fruits—then details preparations specific to various locations and cooks.

This volume includes transliteration and translation notes that clarify linguistic nuances of wordplay. Recipes provide US volume and weight measurements, suggest alternative ingredient sources, and offer allergy information. Sample menus are included, designed to maintain flavor contrast throughout the tasting sequence. The book also features interviews discussing themes of migration, adaptation, and ingredient substitution when traditional items are unavailable. A dedicated workshop guides readers on documenting their family's specific simanim traditions.