Stunning Rosh Hashana Challah Shaped Like a Pomegranate

By Rochie Pinson

Creating this magnificent, rimon-shaped challah doesn’t take any advanced braiding skills. It’s all made using twists and turbans. The “wow” factor on your Rosh Hashanah table will set a fabulous tone for the holiday (and the rest of the year!).

For the full-sized Rimon pictured here, I used almost an entire batch of dough, made with 5 lbs. of flour. The two main twists that form the shape of the rimon are made using approximately 34 oz. of dough for each side (divided into 2 strands of 17 oz. each).

Feel free to make it your own. The possibilities are endless! Just create twists using 2 strands and place them in pretty ways around ovenproof bowls.

Note: Be sure to place ovenproof bowls (or small mason jars, which is what I used) in each of the spaces that will hold a hummus. After baking, remove and replace with bowls for dips.

Honey Whole Wheat Challah
You can use any challah recipe to create this gorgeous shape, but the honey in this recipe gives it a special Rosh Hashanah flavor, and the earthiness of the whole wheat flour goes well with the simanim hummus dips

Full Recipe Yield – 6 large challahs OR 1 giant Rimon Challah

1 cup warm water
1 1/2 tbsp sugar
9 tsp granulated yeast
3 cups boiling water
2 1/2 tbsp sea salt
3/4 cup canola oil
1 1/2 cups honey
1 tsp vanilla extract
5 large eggs
5 lb bag of whole wheat flour, divided

1. In a small bowl, pour the very warm water. Add the yeast and sugar. Allow a few minutes for the yeast to bloom.
2. In a large bowl, pour the boiling water and add the salt. Then add the oil, honey and vanilla. Once the water has cooled down a bit, add the eggs to the mixture. Whisk to combine.
3. Add the foamy yeast mixture into the large bowl and stir to combine.
4. Add 6 cups of flour and stir. Gradually add in the rest of the flour and mix well.
5. Allow the dough to rest for a few minutes (even up to 1/2 hour) before kneading. This will relax the dough and start the gluten development which will make the kneading much easier, as whole wheat dough can be very dense.
6. Knead the dough until it springs back when lightly poked.
7. Pour a few teaspoons of oil into a large bowl (or the bowl you made the dough in). Roll the dough around in the oil to coat it.
8. Cover the bowl with plastic wrap, or a warm, damp dishcloth and place in a warm spot to rise. Allow the dough to rise for a minimum of 3 hours and as much as 4-5 hours to allow for a lighter dough. If rising for longer than 3 hours, let out a bit of air at some point, so the dough doesn’t over-rise.
9. Separate challah with a blessing.
10. Preheat the oven to 350 F
11. Divide the dough and braid or shape as desired. Cover the braided challahs with a clean dishcloth and allow to rise for another hour or so, until puffy.

Glaze the braided and risen loaves, drizzle on some honey (optional) and sprinkle on toppings of choice (I recommend oats, for a nice healthy look and crunch).
Bake at 350 F for 30-40 minutes, time will vary according to challah size. The challah is ready when its underside is brown and it sounds hollow when tapped.

Simanim Hummus Bar
Simanim included in these recipes are:
Carrots, Beets, Butternut Squash, Leeks, Dates, Pomegranates and Black-eyed peas.

Rosh Hashanah simanim are an exciting and meaningful addition to the Rosh Hashanah seudah, and serving them in hummus form is a colorful (and delicious!) way to liven up your table and enjoy your challah dipping as well.

Note: Most of these recipes call for garlic in some form, and in some traditions (like Tunisians), garlic is actually one of the simanim. Others are careful not to eat garlic on Rosh Hashana. if your minhag is “yes” to garlic, go ahead and include it; if not, feel free to eliminate it from the recipes. They’ll still be delicious!

Prep for Carrot, Beet and Butternut Hummus:
1. Preheat oven to 375°F.
2. Peel and chop carrots into medium chunks, peel and cut butternut squash into large chunks, and wrap an unpeeled large beet in foil.
3. Cut off the top of a head of garlic, drizzle with olive oil and wrap in foil.
4. On a baking sheet lined with parchment paper or foil, place cut carrots, wrapped beets, wrapped garlic, and cut butternut in separate sections so they don’t mix.
5. Drizzle olive oil on the carrots and butternut squash.
6. Roast for about 30-45 minutes or until soft and somewhat caramelized (you want some browning along the corners and edges).
7. Peel the beet and chop into large chunks.
8. Squeeze the roasted garlic into a small dish and set aside.

Prep for Leek Hummus:
Clean and chop 2 large leeks into a medium dice and sauté until caramelized. Set aside.

Roasted Butternut Squash Hummus

1 cup cubed butternut squash, roasted
2-4 cloves roasted garlic
4 whole garlic cloves, peeled
2 tablespoons lemon juice
1 (15-oz.) can chickpeas (rinsed and drained)
1/3 cup tahini
1/4 cup olive oil
Salt and pepper to taste

1. Place all ingredients in a food processor with the S blade and process until smooth. Drizzle in extra oil or a touch of water if it looks too thick.
2. Top with chopped parsley and cinnamon.

Roasted Beet Hummus

1 medium beet, roasted
1 (15-oz.) can chickpeas (rinsed and drained)
1 large lemon, zested
1/2 large lemon, juiced
2-4 cloves garlic, peeled
3 tablespoons tahini
1/4 cup olive oil
Salt and pepper to taste

Place all ingredients in a food processor with the S blade and process until smooth. Drizzle in extra oil or a touch of water if it looks too thick.

Roasted Carrot Hummus
This hummus has no chickpeas, and it very well might be my favorite from the whole bunch! The vibrant orange color is beautiful, and the sweetness of the roasted carrots mixed with savory cumin and tahini is absolute perfection.

4 small to medium carrots, peeled, chopped and roasted
1/3 cup tahini
1/2 teaspoon ground cumin
1-2 cloves garlic, crushed (I used 2 of the Dorot frozen cubes)
Juice of 2 lemons
1-2 teaspoons salt
Black pepper to taste

1/4 cup olive oil
1. Place all ingredients in a food processor with the S blade and process until smooth. Drizzle in extra oil if needed.
2. Top with paprika and olive oil.
Caramelized Leek Hummus
2 large leeks, washed, diced and sautéed until soft and caramelized
Classic hummus, homemade or store bought
Serve hummus with sauteed leeks on top.

Date and Rimon Hummus

Silan Date Syrup
3-4 dates, pits removed and finely chopped
Pomegranate arils, for sprinkling
Cinnamon, for sprinkling

Classic hummus, homemade or store bought
1. Fill a bowl with hummus and use a spoon to make circular grooves on the top.
2. Drizzle Silan date syrup in the grooves and sprinkle on the chopped dates, pomegranate arils and cinnamon to finish.

Black-eyed Peas Hummus
1 (15-oz.) can black eyed peas, rinsed
1/4 cup olive oil
1/2 lemon, juiced
Pinch of cayenne pepper
Salt and pepper to taste

1. Place all ingredients except for olive oil in a food processor with the S blade. With the motor running, drizzle in the olive oil.
2. Serve with chopped chives or parsley on top.

Rochie Pinson is a master challah baker and the author of the internationally bestselling “RISING! The Book of Challah,” published by Feldheim.