Cream 

Dish of tsimes. Jewish cuisine - Samy Tsimes

Tsimes (classic carrot) ... The word tsimes has already become a household name and means something most valuable or noteworthy, while not everyone knows that this is the name of a traditional Jewish Ashkenazi dish. There are dozens and hundreds of options for the preparation and use of tsimes; it is eaten both as a side dish for meat or poultry, and as a dessert. The basis of the classic tsimes is carrots and honey, but there are hundreds of variations of tsimes with various combinations of spices and additives. Here is one of the most simple recipes tsimes, you can use it as a basis for further improvement. Honey can be replaced with burnt or regular sugar, the proportions of dried fruits can be changed to taste and according to the situation.
Ingredients: approximate composition for 2-3 servings - carrots 400 grams, dried fruits (prunes, dried apricots, seedless raisins, figs, dates) 200 grams, apples, honey 4 heaping tablespoons or more (or sugar), butter or deodorized vegetable oil 40 grams (2-3 tablespoons), water, salt 1/4 teaspoon or to taste, spices for sweet dishes to taste (for example, cinnamon), nuts, liqueur, Orange juice, etc.
How to cook: Wash the dried fruit. If they are tough, soak them in a little boiling water to soften them while we handle the carrots.
Wash, peel and chop the carrots (usually into strips, but for Rosh Hashanah they are cut into circles symbolizing gold coins). Nowadays, you can also use ready-made, washed and peeled small carrots from the store (baby carrots), you do not need to shred them.
Place half of the oil on the bottom of the saucepan, then place the carrots. Top with honey or sugar.
Heat over low heat under the lid, preventing the liquid from completely boiling over and burning (add water or orange juice). You can also cover the saucepan with a lid. After about 10 minutes, add dried fruits and top up with boiling water (you can after steaming dried fruits) or orange juice so that the contents of the pan do not boil away (stir so that the mixture does not burn). You can also add apples (without peel), cut into small cubes. Simmer for 15-20 minutes or more until the carrots soften, shortly before cooking add the remaining oil and, if desired, other ingredients, such as liqueur. You can leave the tsimes to simmer under a lid over low heat for about an hour.
Traditionally, tsimes is served hot, but cold it is also very tasty. Hot tsimes can be seasoned with sour cream (but, according to the kashrut rules, if tsimes is served as a side dish for meat or poultry, it should not contain dairy components, therefore, in such cases, it must be cooked in vegetable, and not butter, or on meat or poultry fat and do not season with sour cream).
Tsimes can be preserved, but at the same time it is better to cook it on vegetable oil and add acidic components (apples, lemon juice etc.) to prevent the risk of developing pathogenic bacteria in canned food.
Illustrations:
The basis of the classic tsimes is an ordinary carrot:

Pour hard dried fruits with a small amount of boiling water:

Chop the carrots:

Heat half of the oil over low heat:

Place carrots and honey or sugar in a saucepan:

Simmer carrots with honey or sugar for about 10 minutes:

Add dried fruits and simmer for about 10 minutes until cooked (add the remaining oil and spices at the end), make sure that all the liquid does not boil away:

Tsimes- old a traditional dish Jewish cuisine... This is a roast made from meat, carrots and dried fruits. As a rule, these are the main ingredients, but over time, tsimmes has become a multivariate dish: in accordance with the traditions of the area and the tastes of the family. Polish Jews make it sweeter, and Lithuanian Jews less. Such a dish is a side dish if there is no meat in it, the second - if you add beef or brisket, and even a cold dessert - if it contains only carrots and dried fruits with the addition of honey.

Follow the directions below to prepare one of the tzimmes variations. We also suggest adding potatoes and onions, allspice and chili. Combination of spicy and sweet just perfect. In short, if you like roasts, pay attention to this original recipe.

Ingredients

Preparation

  1. 1 Buy fatter meat. Slice it up. Add pepper and salt to taste. Heat vegetable oil in a cauldron or any other heavy-bottomed saucepan. Send the meat to fry until golden brown.
  2. 2 Peel and slice vegetables. Potatoes - in cubes, carrots - in slices. Place the chopped vegetables on top of the grilled meat. You can also add a little more salt and chili peppers.
  3. 3 Cut the onion into half rings. Fry it separately in vegetable oil. When the onion is ready, place it in the cauldron as the next layer.
  4. 4 Wash the dried fruit. Boil water and pour boiling water over them. Set aside and let it steam a little. Then remove the bones from the dates. Arrange dried fruits in a separate layer. And sprinkle everything with oil.
  5. 5 Set the oven temperature to 190-200 ° C. Cover the cauldron with a lid. If there is no lid, you can cover with foil. Send the dish to the preheated oven for 1.5-2 hours.

Stir gently with a spoon before serving. The more you use, the richer the flavor will be. ready meal... Bright, aromatic, original - this dish will refresh your menu and broaden your culinary horizons. Try and share your impressions with your friends and with us, of course.

Greetings, dear readers!Remembering Odessa dishes, I stumbled uponrecipe for cooking meat, which our neighbor gave me, for which I am immensely grateful to her. This dish is called Tsimes, and you have probably heard of it.

How to cook tsimes

Meat, more precisely beef ribs, turn out to be very tasty, they just melt in your mouth. True, this is not very quick recipe, it will take a little tinkering, but it's worth it!

Essential products for cymes:

  • 2 kilograms of beef ribs
  • 5 onions
  • carrots 1 kg
  • prunes 200 gr
  • dried apricots 200 gr
  • pepper and salt to taste
  • 1 small head garlic
  • orange juice 200 gr
  • broth 600 ml
  • 1/2 teaspoon cinnamon

Order preparation like this:

  1. Ribs, wash and put in a cauldron, you need to salt and pepper them. Put the garlic in the meat, and then in the vegetables in slices.
  2. Peel the onion and use half rings, add it to the meat, evenly distributing it over the surface.
  3. We peel the carrots and the mode with rings and place them on the onions.
  4. Wash prunes and dried apricots and steam them separately, pouring boiling water over them. After 5 minutes, lay them in layers on the carrots. Sprinkle with cinnamon.
  5. Now we pour in orange juice and broth, but we pour it in dosage. The liquid should cover all vegetables, about a finger thick.

After that, we send to languish in the oven for 3 hours, at a temperature of 135 degrees.

now you know how to cook tsimes. Try it!

Watch another video of the recipe for this dish.

You've probably heard about forshmack, and about stuffed fish... These dishes are representatives of Jewish cuisine. But among them there is one more - tsimes, the recipe of which we suggest you try.

Taki tsimes: a kosher recipe!

This dish is a Jewish classic and tradition. The use of simple and affordable components makes it popular and loved by everyone. And now it may be surprising that it was originally designed for poor Jews who could not afford gourmet desserts. Yes, yes, the tsimes recipe could be found in the sweet dishes section.
During its existence, the dish has undergone a lot of variations. Beans, potatoes, all kinds of berries and Exotic fruits... But the most interesting analogue of the carrot dish is the meat version. It is a complete main course, but with a sweet touch.

Carrot tsimes is a classic

An original and at the same time simple dish will be either a good addition to meat at dinner or an unusual and healthy dessert.

First take:

  • 500 g carrots;
  • half a glass of raisins;
  • 300 g of prunes or dried apricots (150 grams of both fruits can be used);
  • 2 tbsp. l. Sahara;
  • 3 tbsp. l. honey;
  • 1/3 tsp cinnamon (optional)

Instructions:

  1. The carrots need to be peeled and cut into thin slices. Place it in a heavy-walled saucepan.
  2. Pour honey over the carrot circles and cover with sugar. Cover everything with a lid and simmer over very low heat. The mixture must be stirred regularly.
  3. It's time to do dried fruits. They need to be washed and poured with boiling water for a few minutes.
  4. Fifteen minutes before the carrots are ready, you can put fruit in it, and then sprinkle with cinnamon.
  5. Simmer for another 15 minutes and you can serve ready-made carrot tsimes to the table.

Meat tsimes: alternative recipe

Meat with fruit according to this recipe comes out sweet and juicy.

So, we need:

  • 0.5 kg of beef pulp, lamb (not pork!);
  • 1 medium onion;
  • 2 potatoes;
  • 2 carrots;
  • 2 tbsp. l. raisins;
  • 0.5 tbsp. prunes;
  • 0.5 tbsp. apple drying;
  • 2-3 st. l. vegetable oil;
  • 1 tbsp. l. sugar or honey;
  • ½ tsp salt.

How to cook tsimes with meat

  1. Cut the washed pulp into cubes.
  2. Pour boiling water over dried fruits and leave for a few minutes.
  3. Cut vegetables into cubes.
  4. Fry the meat in highly heated oil and transfer to a thick-walled saucepan or cauldron and salt.
  5. Fry the onions in a pan.
  6. Put potatoes and carrots with the meat. Sprinkle all this with sugar. Lay dried fruits on top, and fried onions will be the final layer.
  7. Close the lid, put in the oven and turn it on at 200 degrees. Let it stand at this temperature for 15 minutes, and then it can be reduced to 180. After 30 minutes, the temperature should be set to 160. In this mode, the dish will stand in the oven for another hour. After an hour, take it out, pour over the juice that was released during the baking process and leave for another 20-25 minutes.
  8. Turn off the oven, but do not take out the dish for another 30 minutes - let it come. Only after this time can you enjoy the finished fragrant product.

Any of the proposed options for this Jewish delicacy will surprise you with the richness and richness of taste and aroma.

Tsimes is a Jewish dish and was originally prepared as a dessert from carrots, honey and dried fruits. Traditionally it was served in Jewish New Year and the Jewish Passover. Carrots were necessarily cut into circles and personified income, because round pieces resemble coins, and the sweetness of a dish is a sweet life. Most Jewish families lived in poverty, and carrots and dried fruits were not expensive and were well stored. All this led to the invention of a dish available to every family. Moreover, it is tasty, satisfying and does not require a lot of time and effort to prepare. Now tsimes is cooked with poultry, with meat, with beans, it can be an independent dish, side dish or dessert. We cook tsimes like independent dish, with lamb and potatoes. For this dish, the meat must be fat enough. Best of all, if the dried fruits are different, this will enrich the taste of cymes, add aroma and sweetness, but take into account the taste of all eaters, not everyone likes the sweetness of the dish, so you can take the amount of dried fruits at your discretion.

Ingredients:

  • (ribs and brisket) - 500 grams.
  • potatoes (large) - 4 pieces.
  • onion - 1 pc.
  • carrots - 1 pc.
  • hot chili peppers - 0.5 pcs.
  • pitted raisins - 1 tablespoon.
  • prunes - 5 pcs.
  • dried apricots - 6 pcs.
  • dates - 8 pcs.
  • dried cherries - 10 pcs.
  • semi-dry red wine - 0.5 cups.

How to cook tsimes with meat and potatoes:

1. For the lamb marinade, take 2 cloves of garlic, 3 allspice peas, 3 juniper berries, salt, pepper. Mash the pepper and juniper, squeeze the garlic and chop finely. Mix everything and rub the pieces of lamb, leave for 30-40 minutes, while we are busy with vegetables. In principle, you can simply salt and pepper the meat or sprinkle with your favorite spices, I used to cook that way.

2. We wash all the listed dried fruits well (they may contain sand!), Fill hot water and let stand for 10-15 minutes. Do not forget to pull the bones out of the dates! I used everything that is in the photo on the plate in the cimes.

3. Onion cut a quarter into rings and fry in a cauldron. When the onion is browned, put it on a plate for a while.

4. Put pieces of lamb in a cauldron and fry over high heat until golden brown.

5. We cut the carrots into circles, I decided not to deviate from the canons, but this is not necessary. Cut the potatoes into large cubes. Chop the chili into strips. Put chopped carrots and potatoes on top of the meat, salt and sprinkle with chili.

6. The next layer is dried fruits. Distribute them evenly on top of the potatoes.

7. The last, finishing layer - fried onions. We pour out half a glass of wine and send the cauldron to the oven preheated to a temperature of 160-170 degrees for 2-2.5 hours. And if you are the happy owner of a multicooker, you can safely entrust the preparation of the dish to her.

8. After two hours of simmering in the oven, the fragrant cymes is ready. Let it "rest" from the oven for about 10 minutes and serve.

When we say "most tsimes" (or "tsimus"), we mean something special, something tasty or pleasant, what you need! Try to cook this dish, and you will understand what the wise Jews meant when they called this dish that way.

Bon Appetit!!!

Best regards, Nadezhda Yurikova.