Sukkot_cuisineSukkot is the last of the Pilgrim festivals and has its origins as an agricultural harvest celebration in early autumn. It marks the ingathering of the labour from the fields and in ancient times it was called simply “The Feast”.

Fresh fruit, vegetables and salads are prominent on the table as they are readily available at this time of the year.

Ashkenazi typically also serve kreplach or stuffed cabbage, while Sephardim serve couscous, with its accompanying variety of vegetables and toppings. In cooler climates, baked casseroles or hearty one-pot meals are especially favored, since it is convenient to ferry them to the Sukkah during the eight-day holiday.