Harira<\/a>\u00a0is a Moroccan soup that usually includes chickpeas, lentils, rice or noodles, egg, tomatoes and a variety of other vegetables \u2014 and, sometimes, meat. It is an interfaith recipe: Sephardic Jews make it for Yom Kippur, Muslims make it during Ramadan. During the break-fast meal, some Moroccan Jews also like to down it with sweet\u00a0tea<\/a>\u00a0or\u00a0liquor<\/a>.<\/p>\n Italy<\/strong><\/p>\n Italian Jews have a slew of Yom Kippur break-fast staples in their repertoire. One fish dish, appropriately named\u00a0Pesce al \u2018Ebraica<\/a>\u00a0(Fish, Jewish Style), is often served during the High Holidays. The\u00a0recipe<\/a>\u00a0takes basically any white-fleshed fish, such as whitefish or halibut, and cooks it with honey, raisins and pine nuts.<\/p>\n Greece<\/strong><\/p>\n Greeks also cook an array of dishes on Yom Kippur, but one that is especially calming for the empty stomach is\u00a0Avgolemono<\/a>, an egg and lemon soup.\u00a0Since it only consists of a few key ingredients, it’s an easy meal to whip up quickly when hungry.<\/p>\n Iran<\/strong><\/p>\n Apples don\u2019t have to only be eaten with honey on Rosh Hashanah. Iranian Jews enjoy a drink when Yom Kippur ends called\u00a0faloodeh seeb<\/em><\/a>, which combines shredded apples with rosewater. The beverage is refreshing, thirst quenching and can be filling. This\u00a0recipe<\/a>\u00a0mixes in alcohol to turn the drink into a festive cocktail.<\/p>\n Germany<\/strong><\/p>\n One can find\u00a0Zimtsterne<\/a>, or \u201ccinnamon stars,\u201d at Christmas parties in Germany. But they are also traditional Yom Kippur fare. Observant Jews call them erste sternen, or \u201cfirst stars,\u201d as a reminder that one must see the first evening stars before breaking the fast. This\u00a0recipe<\/a>\u00a0for the cookies combines the flavors of cinnamon, almonds, cloves and lemon peel.<\/p>\n Bulgaria<\/strong><\/p>\n Melon seeds don\u2019t sound like the ideal ingredient for making a tasty milk drink. But\u00a0pepitada,\u00a0<\/a>a common Yom Kippur drink for Sephardic Jews in Bulgaria \u2014 once the home to as many as 50,000 Jews \u2014 as well as in Turkey and Greece, is just that: a milk made from the seeds of all kinds of melons often mixed with vanilla flavor. It acts as a calming and filling post-fast elixir.<\/p>\n Yemen<\/strong><\/p>\n Slow-cooked breads, such as jachnoon and melawach, are a staple for Yemenite Jewish families on holidays and Shabbat meals. One variety popular on Yom Kippur is\u00a0kubana<\/a>, a rich and buttery bread that can be torn into individual rolls.<\/p>\n Mexico<\/strong><\/p>\n In the 17th century, drinking melted chocolate was a daily custom in Mexico.\u00a0According to Rabbi Deborah Prinz<\/a>, Jews living in the Central American country, under surveillance by Spanish Inquisitors, typically drank chocolate at the end of the Yom Kippur fast \u00a0\u2014 mirroring what other Mexicans did every day, but waiting until dark to do it \u2014 so as not to arouse suspicion about their secret Jewish identities. Talk about a sweet way to honor history.<\/p>\n <\/p>\n![\"Share](\"https:\/\/static.hupso.com\/share\/buttons\/share-medium.png\")