Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam).[1][2][3]
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Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes.[4] Some cooks add chunks of meat (usually beef flank or brisket).[1][3][5] The dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon or other spices.[6]
The name is a Yiddish word that, according to the Oxford English Dictionary, may come from Middle High German imbīz, 'meal'.[7] "To make a big tzimmes over something" is a Yinglish expression that means to make a big fuss, perhaps because of the slicing, mixing, and stirring that go into the preparation of the dish.[5]
See also
editReferences
edit- ^ a b Zeldes, Leah A. (2010-09-01). "Eat this! Tzimmes, A sweet start to the Jewish New Year". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-09-01.
- ^ "Tzimmes". My Jewish Learning.
- ^ a b "Definition of TZIMMES". www.merriam-webster.com.
- ^ Nathan, Joan (September 8, 2020). "Tracing a Classic Jewish Dish Throughout the Diaspora" – via NYTimes.com.
- ^ a b Joan Nathan, Joan Nathan's Jewish Holiday Cookbook, Schocken, 2004; page 228.
- ^ "Carrot Tzimmes Recipe (Israeli Jewish carrots braised with honey)". Whats4eats. September 29, 2008.
- ^ "tzimmes, n." OED Online, Oxford University Press, March 2022, www.oed.com/view/Entry/208475. Accessed 17 April 2022.