January 28, 2002marks the holiday of Tu Bi Shvat. Considering that most of the people in the northern hemisphere will be wearing heavy sweaters and that there is a good chance of cold winter rains, many of us have a problem accepting the five hundred year old tradition that states that this is the day that marks the onset of spring. Oddly enough, there is logic to the fact that Tu BiShvat, which literally means the fifteenth day of the Hebrew month of Shvat, marks the changing of seasons. Despite the cold and the rain, it is impossible to ignore the fact that within Israel the trees are starting to bloom, wild flowers will be found in abundance wherever one looks, and it is obvious that a new season is really beginning.

Sometimes called "The New Year of the Trees", many of Israelis take advantage of the holiday to go to the national parks and forests, there to plant young trees or simply to stroll, even in the sometimes inclement weather. Wherever one goes, even if one does nothing more than to celebrate the holiday in a neighborhood cafe, the day will be marked by an easygoing, pleasant atmosphere.

Because fresh fruits were rarely available to Jews living in Europe and North Africa during the winter months, it became and remains traditional to serve dishes based on dried fruits, of which raisins, dates, carobs, prunes, nuts, figs and apricots are among the favorites. Each of the following recipes comes from a Jewish community in Europe or North Africa and each is especially appropriate for the holiday. Unless otherwise noted, the recipes are designed to serve 4 -6.

Recipes noted with a single asterisk (*) are those that can be prepared with even the most basic knowledge of cookery; two asterisks indicate recipes that call for somewhat more complex ingredients or cooking methods, and those noted with three asterisks are dishes that call for a higher level of knowledge and probably a great deal of time.

Chicken Stuffed With Prunes *

675 gr. pitted prunes
1 large chicken, about 2 kilos or 2 chickens, about 1 1/4 kilo each
2 tsp. salt
1 tsp. each sweet paprika and black pepper
1/2 tsp. oregano

Place the prunes in a bowl and pour over boiling water to cover. Let stand 1 hour. With a slotted spoon remove the prunes and set aside. Reserve the liquids.

Cut away the unwanted fat from the chicken and wash the chicken thoroughly inside and out. Pat dry with toweling and sprinkle the cavity with 1 tsp. salt. Sprinkle the outside of the chicken with the remaining salt, pepper and paprika. Loosely stuff the cavity with the prunes, place in an ovenproof casserole and roast in a medium oven for 40 minutes, basting frequently with the liquid from the prunes. Add the remaining prunes and continue roasting until the chicken is done (about 40 minutes longer). Serve hot.


Lamb and Prune Stew *

2 Tbsp. butter
1 1/4 kilos lamb shoulder or stewing beef, trimmed of excess fat and cut into 1 1/2 cm. cubes
1/4 tsp. each turmeric and ground ginger
1/2 tsp. coarsely ground black pepper
1 clove garlic, chopped finely
1 medium onion, chopped finely
6 sprigs fresh coriander
hot paprika to taste
1/2 kilo prunes, pitted
1/4 tsp. ground cinnamon
salt as required

In a large heavy casserole melt the butter and in this brown the meat on all sides. Add the turmeric, ginger, black pepper, garlic and salt to taste. Toss well and cook over a low flame for 10 minutes, stirring occasionally. Add the onion, coriander and 1/2 liter of water. Bring to the boil and simmer, covered until the meat is very tender (about 1 1/2 hours). Add water only if the casserole dries out.

Heat the oven to its highest temperature.

Spread the meat so that it forms one layer in an ovenproof serving dish. Place the prunes in between the meat. Remove the coriander from the cooking liquids and correct the seasoning of the liquids, adding hot paprika or Tabasco to taste, keeping in mind that the sauce should by highly seasoned. Pour the sauce over the meat, sprinkle with the ground cinnamon and place the serving dish on the highest shelf of the oven. Bake, uncovered until the prunes develop a light crust (about 15 minutes). Serve piping hot with the salad.


Prunes and Almonds *

1/2 kilo soft prunes, pitted
2 cups dry red wine
1/2 cup sugar
50 gr. almonds, peeled and chopped
50 gr. seedless raisins
1 1/2 tsp. powdered cinnamon
3 whole cloves

In a medium sized pot combine all of the ingredients. Bring to a boil, stirring regularly and then immediately lower the flame and continue cooking and stirring until the mixture thickens. Remove the cloves and serve hot. Serve as a dessert with small spoons.


Stuffed Dates

1 1/2 cups almonds, peeled and ground finely
1 1/4 cups sugar
1 egg white
1/2 kilo dates, pitted
1/4 cup confectioners' sugar

Mix together the ground almonds, sugar and egg white. Put this mixture into a skillet and cook over a low flame, stirring constantly, until the mixture becomes sticky. Add 1 tsp. of water and cook for another minute. Remove from the flame and let cool for several minutes.

With this stuffing fill the dates and then roll in the confectioners' sugar. Serve hot or cold, ideally with strong, hot tea.


Candied Figs

1/2 kilo dried figs, chopped coarsely
juice of 1 large lemon
1 1/4 cup sugar
1/2 tsp. nutmeg
1/4 tsp. each cinnamon and ground ginger
1/4 kilo walnuts, chopped coarsely

Put the figs and lemon juice in a heavy saucepan and barely cover with water. Allow to stand 2 hours and then, over a low flame, heat, stirring occasionally, until the figs are tender. Add the sugar, nutmeg, cinnamon and ginger. Stir well and allow to cook on a low flame until the figs are glazed and the mixture has thickened to the consistency of jam. Remove from the heat and stir in the walnuts. Let cool before refrigerating. Serve cold with small spoons, ideally accompanied by Cognac or hot tea or coffee.

© Daniel Rogov