As newlyweds, Neil and I decided to travel and just enjoy our first year of marriage. We put off starting a family, not realizing that it’s not really in our power to decide when we will be blessed with a baby.

After six months of trying to become pregnant, I felt that something wasn’t right. We needed professional help. While we were struggling to conceive, well-meaning friends and acquaintances would ask when we would be having a baby. A painful stab in my heart.

When a specialist put me on a treatment that made me gain weight, people began assuming that I was already pregnant. Another stab in my heart.

Even Neil was tested and prescribed medications. We were both doing everything humanly possible, but still no baby.

On December 30, Sharon gave birth to Ariel and the hospital released her the same day. That night, I went to visit her. After we cooed over the baby, she got straight to the point and told me that I needed to see her family’s trusted acupuncturist.

A week later, she gave me the honor of holding Ariel before his Brit Milah (ritual circumcision). A segulah (sign) for divine blessing.

I made an appointment with Trinh Le, a very petite Vietnamese lady with a huge attitude. A Buddhist monk, she had very strong ideas about what to do for health and pregnancy. She put me on a very strict regimen which included acupuncture treatments three times a week, drinking hot chicken broth three times a day and wearing socks at all times. I was forbidden from eating eggs, tomatoes, eggplant and potatoes.

Sure enough, I became pregnant and my tears were now happy tears. Our son Sammy was born a year after I held Ariel at his Brit milah.

For two years, I had cried and prayed. I felt the despair and loneliness. If only I had had an organization like Yesh Tikva to support me through my infertility journey.

(Ironically, Sharon suffered through secondary infertility before having her daughters.)

Part of the beauty of the Jewish religion is the emphasis on family and children, but that must make it even more stressful for those in the community who struggle with infertility.

That is why Sharon and I are so grateful to have the opportunity to support Yesh Tikva. We have helped lead their Rosh Hashana challah bakes for the last four years. It is so exciting to see the strength of the women who join together to create community and bracha (blessing) for others.

This year, we are so happy to be part of a Rosh Hashana cooking demonstration, where we cook some of our favorite recipes and share our family traditions.

—Rachel

The biggest blessing in life is the ability to share good fortune. I try to live life with an attitude of abundance and immense gratitude. (Thank you Hashem and thank you Alan!)

I’m also very grateful that Rachel, who has a full time job and is a very busy grandmother, indulges me in taking on cooking demos for causes dear to our hearts, like Yesh Tikva and Sharsheret.

For our Yesh Tikva event on September 1, we are very excited to share the beauty of the Sephardic Rosh Hashana Seder, with its unique blessings and special simanim.

We all know about the head of the fish, that we should be the head and not the tail. That we should be full of mitzvot as the pomegranate is full of mitzvot.

While the Ashkenazi custom is to eat apples dipped in honey for a sweet new year, Sephardim eat a jam made of quince or apples.

The siman, sign, that we share with you this week is leek, ca’rt. In a play on words, the sages of the Babylonian Talmud designated leek as the food to symbolize the blessing “yi’kartu”— may our enemies be cut off.

Interestingly, my Babylonian family tradition is to just take a piece of leek and shred it to pieces. For many Sephardic families, including Rachel’s, they make keftes de prasa (potato leek patties).

Inspired by these leek patties, we decided to bake mini potato leek burekas. Deliciously flaky and crispy with a satisfying creamy filling, these burekas are really easy to prepare. They’re perfect for making ahead and reheating and an elegant, meaningful appetizer for your Rosh Hashana table.

—Sharon

Join us on Tuesday, September 1, 7pm for an evening with the Sephardic Spice Girls, Sweet and Salty Simanim, A Pre- Rosh Hashanah Cooking Demo, Tickets: Yeshtikva.org

Leek and Potato Burekas

1 17oz package frozen puff pastry

1/4 cup extra virgin olive oil

4 leeks, pale green and white parts only, thinly sliced

4 large Yukon Gold potatoes, peeled and chopped in a large dice

1 large egg

1 tsp granulated garlic powder

1/2 tsp nutmeg

1/2 tsp finely ground black pepper

2 tsp kosher salt, divided

1 egg, beaten for egg wash

2 tbsp sesame seeds

Thaw the puff pastry in the refrigerator. Ensure the pastry is very cold in the refrigerator until ready to form the burekas.

In a skillet, warm the olive oil over medium heat and add the leeks and sauté for a few minutes. Lower heat and leave to caramelize, stirring occasionally, about 15 minutes.

Place the potatoes in a large pot with enough water to cover the potatoes. Bring to a boil and add 1 teaspoon of kosher salt to the pot. Lower heat and allow potatoes to simmer until they are very soft, about 15 minutes. Drain the potatoes, then transfer to a large bowl. Mash the potatoes using a masher. Add the leeks, egg and garlic and combine until the potatoes are creamy. Taste the mixture and add a pinch more salt, if necessary.

Preheat the oven to 400°F.

Lightly roll out the puff pastry onto a floured surface to create a slightly larger rectangle. Cut the pastry into 12 squares. Fill each square with a generous tablespoon of the mashed potato filling. Brush two of the four edges with the beaten egg. Fold the pastry in half, creating a triangle shaped pocket. Use a fork to crimp the edges closed. Brush the top of each bureka with egg, then sprinkle generously with sesame seeds.

Bake for 15 to 20 minutes, until golden brown.

Sharon Gomperts and Rachel Emquies Sheff have been friends since high school. Their cooking and storytelling project has grown into a devoted following on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food. Website sephardicspicegirls.com/full-recipes.

Register to join them at their Sweet & Salty Simanim cooking demo for @yesh_tikva.org, September 1, 2026 7pm-9pm