wonderful recipes from the wimshul cooks for tu bishvat

Wimshul Cooks

Here are a selection of mouth watering savoury and sweet recipes using the fruits and grains of the seven species, traditionally eaten on Tu B’Shevat, interspersed with photos of trees from the English landscape taken by Libby Hipkins. For other ideas, click here for a Biblical Hallah recipe using the seven species for Tu B’Shevat and for Claudia Roden’s Bazargan recipe which includes pomegranate molasses.

The seven species are: wheat and barley, pomegranate, fig, fruit of the vine, olive (oil) and (date) honey.

Barley Soup

Submitted by Claudia Camhi

Another of my mother-in-law’s recipe’s that works so well for a snowy Tu B’Shevat

  • 150 grams of pearl barley
  • 2 vegetable stock cubes
  • 50 grams of butter
  • 3 level tablespoons of plain flour
  • 350 ml of milk (semi or full fat)
  • Salt and pepper to taste
  • ½ a teaspoon of ground nutmeg
  • Juice of 1 lemon
  • 100 ml of single…

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