By popular request, my rosh ha shana recipe :)

Festive Jewish Sweet and Spicy Turkey

I discovered this dish by trial and error, aiming for a sweet and spicy dish (my absolute favorite combo in flavors) with a holiday flare — ie, I like to prepare foods that coincide with holiday traditions —- meaning that apples and honey are traditionally eaten on Rosh ha Shana so I wanted to include it in my recipe :) I have been perfecting this recipe for five years now and have yet to run into a single person who hasn’t raved about it. It is really a quite simple but festive and delicious recipe…. Enjoy!

Thoughts from the Negev~ :)


1 whole turkey breast (meaning, two halves). Depending on size, feeds 8-12 people – but you’ll want leftovers :)

4-6 med-large apples

4-6 med-large onions

2 cups dried cranberries

2 cups blanched, whole or halved almonds (ask at your local grocery store)

1 ½ cup date honey (you can find it at health food stores usually, or you can substitute another honey)

½  tsp salt

½  tsp cayenne pepper

Sunflower oil (or other vegetable oil)


* For best results, prepare this a day ahead in order to let this dish marinate overnight before baking*

1. First, chop the onion (small and cubed), and place in hot pan with 4-6 tbsp oil. Fry on high fire until nearly burned – this will take a while.  Let fry thoroughly before stirring. You want them to be DARK BROWN for the FLAVOR …. Oh and btw, this adds extra yumminess to just about any dish :)

2. While those are cooking, chop the apples in a similar way and size. Only AFTER the onion is fully cooked, add the apples and allow them to simmer for about 10 minutes, stirring occasionally.

3. Add cranberries and almonds, date honey, cayenne and salt and allow to cook for 10 more minutes on med. fire, stirring occasionally – then put that aside.

4. In a large pan, heat 4-6 tbsp oil on high flame. Cut the breast in half and gently place in the pan, being very careful not to burn yourself as the oil may splatter. Sear until they are semi brown on both sides — this seals in the juices.

5. Place the turkey in a baking dish and poke some deep holes in it to let the liquid seep in as you pour the apple mixture evenly over it (you may need to add a half cup or so of boiled water if mixture is too dry), and then cover the dish with foil.

6. For tastier results, let marinate overnight, if possible.

7. Slow bake at 325 degrees for 2-3 hours.

8. Slice before serving and serve over thick white rice.