LUCKY FOODS
The pomegranate’s seeds or arils mean abundance to many in the Levant, especially in Turkey. Its red color also signifies the longevity of a healthy heart.
People in many cultures love to eat special foods that usher in good luck, longevity, abundance and hoped-for wealth in the new year. By and large, the foods are symbols of such—leafy greens, for example, to represent wealth.
Further, these dishes display the longstanding cultural creativity in cuisine.
Here are some ideas for good luck foods as you get ready to celebrate a new year.
Throughout Asia, long noodles signify the good fortune of a long life. To prevent bad luck, the eater is supposed not to break the noodles before cooking, or, when cooked and soft, until fully inside the mouth.
Southern cooks in the U.S. often bake cornbread because its golden color looks like, well, gold. They (and others throughout the world) also cook greens of various sorts due to their resemblance to the paper money in many lands.
But around the world, green vegetables of all sorts— Brussels sprouts, cabbage, green beans—are also a stand-in for “green gold.” Even kale.
The pomegranate’s seeds or arils mean abundance to many in the Levant, especially in Turkey. Its red color also signifies the longevity of a healthy heart.
In Scandinavia, herrings are silver, like silver. To many cultures, pork is a sign of a healthy future because the pig is an animal that does not move backward. It is also rich, luxurious meat, by and large. (Many cultures up the good luck ante on New Year’s by combining pork with another fortunate food, for example, Germany’s pork and pickled cabbage.)
Spaniards eat a dozen grapes, one at a time to ring in the new year, a symbolic countdown for the 12 months ahead. Attending to the taste of each grape in turn, if any is bitter or overly sour, the eater pays extra caution during that upcoming month.
But, above all other foods, lentils hold significance to many all over the world as a lucky food, especially at the beginning of the year. Not only are many types of lentils green, like many currencies, but they’re also shaped like coins; they swell and increase in size in water; and therefore they signify abundance, growth, and wealth. It’s safe to say that all tables in Italy are graced to ring in the new year with some food containing lentils.
Above all other foods, lentils hold significance to many all over the world as a lucky food especially at the beginning of the year.
RECIPE: Lentil Salad with Red Peppers, Red Onions, Feta, and Mint
Serves: 4
Ingredients
1 cup green lentils de Puy
4 cups warm water, plus 4 more cups in reserve
Kosher salt and cracked black pepper
2 bay leaves
4 whole garlic cloves, peeled and bruised
1/4 teaspoon dried oregano, either Mexican or Mediterranean
6 tablespoons extra virgin olive oil
6 tablespoons red wine vinegar
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1 small red onion, diced
1 medium red bell pepper, seeded and finely diced
3 tablespoons fresh mint, chopped
6 ounces feta cheese, crumbled
Directions
Pick over the lentils. Rinse several times and place in a large bowl. Cover with the warm water and 1 teaspoon kosher salt; stir with your hands to combine the brine. Let soak for 1 hour.
Heat the oven to 325 degrees and adjust the rack so that a large saucepan will fit on it. Drain the lentils and place them in a large saucepan with the bay leaves, bruised garlic, oregano, and 1 teaspoon kosher salt. Cover with the 4 cups reserved water and bring to a gentle boil atop the stove, then place in the oven, covered, until the lentils are as tender as desired, from 40 minutes to an hour.
Make a vinaigrette: in a small bowl, whisk together the olive oil, vinegar, garlic, cumin, salt and pepper. Set aside.
Drain the lentils, discarding the bay leaves and garlic cloves, and allow to cool down (you may proceed with lentils that range in temperature from slightly warm to cool, as you wish). Toss with the vinaigrette and the onions, red pepper, and more salt and pepper to taste.
The salad tastes best at room temperature, but may be prepared up to a day in advance and refrigerated until service. To serve, toss the salad with the mint and crumbled feta.