OY vey! It’s that time of year again for eating, fasting, praying and shopping (for new temple outfits, natch). The Jewish High Holidays are upon us, and not even a sliced bagel tax will keep New York Jews from their Rosh Hashanah feasts and Yom Kippur break-fasts fit for kings.

Meals for the Jewish New Year, Rosh Hashanah, normally skew heavily toward the traditional elements of Jewish cooking (think noodle kugel, tsimmis and chopped liver). But Dave Lieberman, New York City chef, author and host of the new segment “Farm to Fork” on PBS’s “America’s Heartland,” has a mouthful of tips for modernizing your bubbie’s more

classic cuisine.

“I like to put Moroccan twists on [dishes] by adding cinnamon and warmer spices or honey,” says Lieberman, who notes that because New Yorkers are eating so well year-round nowadays, there is more leeway to experiment during the Jewish holidays.

That’s not to say that he doesn’t indulge in some old-school, Old World cuisine. “Everything my parents put in front of me, I eat. I love gefilte fish and horseradish and chicken liver — all that stuff, I think is great,” says Lieberman, who recommends a kinder, gentler salmon gefilte fish. “It is really just poached salmon, which people like to eat anyway.

“It’s nice to have some of the traditional elements, but also throw in some twists like an Asian-style salad or a pasta with a brisket Bolognese instead of straight, traditional Ashkenazi [European Jewish] brisket,” Lieberman adds.

And nothing says Happy New Year like a hearty toast of l’chaim! “There are a lot of good kosher wines now,” says Lieberman. “South America has some really good kosher vineyards. Australia, too. And Israel, obviously.”

Try a 2005 Chateau La Tonnelle (less than $20 a bottle) or the Goose Bay pinot noir. Stock up on the wine and noodle kugel now — the Yom Kippur fast is just around the corner. Well, for most Jews, anyway.

“It disrupts my routine too much,” says pork-loving Lieberman of his decision not to fast on Yom Kippur. “It’s too much of a sacrifice.”

dschuster@nypost.com

Dave lieberman’s ‘Moroccan’ Tsimmis (Serves 6)

1 lb. carrots, peeled and cut roughly into large chunks

2 lbs. yams or sweet potatoes, peeled and cut roughly into 2-inch cubes

3 tbsp. canola or safflower oil

1 large onion, finely chopped

1 tsp. ground cinnamon

½ tsp. ground coriander

1 cup pitted prunes, roughly chopped

1/3 cup dark brown sugar

juice of 2 lemons and salt to taste

For the holiday’s sweet melange of yams and carrots, combine the two veggies in a large pot. Cover with water by about 2 inches, salt the water generously and bring to a boil over high heat. Reduce the heat and simmer until the sweet potatoes are fork-tender, about 25 minutes. Strain and set aside. In a large skillet heat the oil over medium-high heat, add the chopped onion and cook, stirring often, until translucent, about 7 to 10 minutes. Add the cinnamon, coriander and chopped prunes and cook another couple of minutes, then stir in the brown sugar and lemon juice. Remove from heat. In a large mixing bowl, roughly mash together the potatoes and the carrots. Stir in the cooked onion mixture until completely incorporated.