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 pounds of flour. The two main twists that form the shape of the rimon are made using approximately 34 ounces of dough for each side (divided into two strands of 17 ounces each).

Use the following photos as guidance, but feel free to make it your own. The possibilities are endless!

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 pretty bowls for dips.

Braiding Instructions

Steps 1-2: Place 2 of the strands vertically alongside a small glass, like a mini honey jar or shot glass.

Step 3: Add a smaller twist to close the space for the bowl on the left.

Step 4: Now we'll create a 3rd piece of the "crown of the rimon." Using a large piece of dough, divide in 2 and start the twist, leaving the bottom open.

Step 5: Now we'll create a 3rd piece of the "crown of the rimon." Using a large piece of dough, divide in 2 and start the twist, leaving the bottom open.

Step 6: Arrange the top of the twist as one of the points of the "crown" and bring the 2 connected twists into the rimon as pictured. One of the twists will create another space for a bowl. That's 3 bowl spaces so far.

Steps 7-8: Create another smaller twist, to make space for the 4th bowl on the left side of the rimon.

Step 9: Now you'll make another twist and place it at the top of the rimon for the 4th point of the "crown." Tuck it a bit under the right side of the rimon.

Steps 10-11: Using small pieces of dough, make little "rollups" that you can use to fill spaces, such as the one pictured.

Step 12: Use some twists and rollups to encircle the space for the 6th bowl on the right.

Step 13: Take one strand and fold it up from the center, creating a final twist for the center point of the "crown."

Be sure to bake the challah with ovenproof bowls (greased on the outside) in the spaces you've created, so they'll stay open for the dip bowls you'll put in after baking.

Simanim Hummus Bar

Simanim included in these recipes are: carrots, beets, butternut squash, leeks, dates, pomegranates and black-eyed peas.

The Rosh Hashanah simanim are a lovely, festive addition to this celebratory meal, and serving them in hummus form is a colorful (and delicious!) way to liven up your table. And the best part you can prep and make them all at the same time.

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 Hashanah. 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. Peel and chop carrots into medium chunks, peel and cut butternut squash into large chunks, and wrap an unpeeled large beet in foil.

2. Cut off the top of a head of garlic, drizzle with olive oil, and wrap in foil.

3. 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.

4. Drizzle olive oil on the carrots and butternut squash.

5. Roast for about 30-45 minutes or until soft and somewhat caramelized (you want some browning along the corners and edges).

6. Peel the beet and chop into large chunks.

7. Squeeze the roasted garlic into a small dish and set aside.

Prep for leek hummus:

1. Clean and chop 2 large leeks into a medium dice and saute until caramelized. Set aside.

Roasted Carrot Hummus

This hummus has no chickpeas, and it very well might be my favorite from the whole bunchI The vibrant orange color is beautiful, and the sweetness of the roasted carrots mixed with savory cumin and tahini is absolute perfection. I was skeptical before I tried this, but not anymore. It's totally delicious.

Ingredients:

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 Dorat frozen cubes)
Juice of 2 lemons
1-2 teaspoons salt
Black pepper, to taste
1/4 cup olive oil

Directions:

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

Ingredients:

2 large leeks, washed, diced, and sauteed until soft and caramelized
Classic hummus, homemade or store bought

Directions:

Serve hummus with sauteed leeks on top.

Date and Rimon Hummus

Ingredients:

Silan date syrup
3-4 dates, pits removed and finely chopped
Pomegranate arils, for sprinkling
Cinnamon, for sprinkling
Classic hummus, homemade or store bought

Directions:

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.

Roasted Beet Hummus

Ingredients:

1 medium beet, roasted
1 (15-ounce) 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

Directions:

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.

Roasted Butternut Squash Hummus

Ingredients:

1 cup cubed butternut squash, roasted
2-4 cloves roasted garlic
4 whole garlic cloves, peeled
2 tablespoons lemon juice
1 (1 5-ounce) can chickpeas (rinsed and drained)
1/3 cup tahini
1/4 cup olive oil
Salt and pepper, to taste

Directions:

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.

Black-Eyed Peas Hummus

Ingredients:

1 (1 5-ounce) can black-eyed peas, rinsed
1/4 cup olive oil
1/2 lemon, juiced
Pinch of cayenne pepper
Salt and pepper, to taste

Directions:

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.

Tips:

- You will need a standard half-sheet pan (18 x 13 inches) at a minimum. Measure your oven’s interior rack space beforehand to ensure an 18x13-inch pan fits comfortably without touching the oven walls.

- Lower your oven rack to the middle-lower or lower third position. A challah creation of this size will expand and rise significantly. You need enough vertical room to prevent the top of the challah's "crown" from burning.

- Build your rimon-shaped challah directly on a sheet of parchment paper on your baking pan.

- If the challah starts to brown too much after the first 25 minutes, place a sheet of aluminum foil over the top.

- Halfway through the baking time, rotate the baking sheet for even coloring.

Originally published in Whisk by Ami Magazine, in Issue 634, September 2023.