Tzimmes - Jewish Delicacy

The recipe for this traditional dish can be found in any book about Jewish cuisine.

What is this? A delicious, healthy delicacy made from carrots, nuts and dried fruits - a popular national treat - tzimmes! It is prepared at home on Saturdays or holidays and served as a dessert with green or herbal tea. Everyone even children will love this unusual sweet dish. And the most pleasant thing about this dessert is that it is prepared so easily and simply that it will not be possible to spoil it. It will definitely turn out delicious! :)

Tzimmes is a traditional Jewish dish, which this delicacy consists of healthy products that can enrich the body with energy and nutrients for the whole day. It can be served for breakfast for tea. Classic sweet Jewish tzimmes is made from carrots and dried fruits: dried apricots, prunes and raisins. The set of dried fruits can be changed according to taste and desire. Unsweetened tzimmes from meat and vegetables are often prepared.

There are a lot of options for cooking tzimmes: it is cooked in a pan, in a saucepan, baked in a baking dish or in portioned pots. I will bake in the form, so it turns out to be incredibly tender and juicy. There is an important clarification: it is necessary to add liquid components to the dishes so that the finished dish does not turn out to be dry. It is good to fill the dish about 2/3 full, because during baking, the filling rises and starts to run away. Do not pour under the cap.

• Carrots - 250 g. It is advisable to take thin young juicy and fresh carrots of sweet varieties. It will look more spectacular in addition it has a sufficient amount of juice. The baby variety (mini or dwarf) is well suited as well as yellow carrots. You can even use frozen.
• Prunes - 100 grams;
• Dried apricots - 80 grams;
• Raisins - 90 grams;
• Roasted hazelnuts - 80 grams;
• Roasted walnuts - 80 grams;
• Roasted almonds - 100 grams;
• Maple syrup - 150 ml;
• Red orange - 2 pieces;
• Orange liqueur - 100 ml;
• Cinnamon to taste.

If desired, you can add more spices to the composition of the products. For example salt, cinnamon or pepper, it depends on preferences who likes which taste more. Maple syrup is a part of tzimmes. Don't despair if you don't have it at hand. It can be replaced with liquid honey.

Rinse dried fruits thoroughly under running water and fill them with hot water (if they are very dry) or cold (like mine), leave for 10-15 minutes so that the dried fruits saturate the moisture and swell. This procedure also will allow you to get rid of sulfurous anhydrite, with which the fruits are treated so that they do not deteriorate longer.

After that, drain the water rinse the dried fruits again and let them dry.

Rinse the carrots, peel and cut diagonally into thin oblique circles.The regular thick carrots should be cut into bars at first and oblique diagonal circles after.

Place the first layer into the baking dish.

Cut dried large dried fruits into thin strips. There is no need to cut the raisins so I laid it out first and then the rest.

Put everything together if you decide to chop everything in a blender. There is no fundamental difference.

I took roasted nuts. You can fry raw nuts a little in a dry frying pan for 5-7 minutes if you didn't find roasted. So the taste will be brighter and more intense.

Cut the nuts into 3-4 pieces each (not very fine, so that it feels good). You can chop it in a blender but not very finely. Place the third layer on top of dried fruits.

Wash and cut the oranges into 2 halves. Carefully remove the pulp with a knife or spoon. I do this over the lid of the baking dish in which I bake. So that the juice from the orange can also be used.

Put the orange pulp in the last fourth layer.

Add orange liqueur, maple syrup and cinnamon to the lid with the remaining orange juice. Mix.

Turn lid over and pour contents into a baking dish. Close the lid.

Preheat oven to 180 C. Bake the tzimmes for 45 minutes.

The dish is ready!

We put the tzimmes on a plate and serve it to the table for breakfast with tea or for lunch as a dessert. It is also convenient to take it with you to work for a small snack as it consists of delicious, healthy and very nutritious foods.

The dish retains its excellent taste characteristics both warm and cold.

Tzimmes is easy to prepare and does not require any special, rare or expensive products. The dish looks beautiful on a table. Plus it's delicious. Also it's universal and incredibly simple.

P.S. an interesting point. The word "tzimmes" from culinary terms quickly passed into common speech. In Russian, Yiddish, and Hebrew, "tzimmes" is something special, tasty, piquant. In Russian, you could say "This is the most tzimmes!" if you want to highlight some main detail.

Enjoy your meal!