''Tzimmes'', or ''tsimmes'' ( yi, צימעס, ), is a traditional
Ashkenazi
Ashkenazi Jews ( ; he, יְהוּדֵי אַשְׁכְּנַז, translit=Yehudei Ashkenaz, ; yi, אַשכּנזישע ייִדן, Ashkenazishe Yidn), also known as Ashkenazic Jews or ''Ashkenazim'',, Ashkenazi Hebrew pronunciation: , singu ...
Jewish
stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...
typically made from
carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...
s and
dried fruit
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to th ...
s such as
prune
A prune is a dried plum, most commonly from the European plum (''Prunus domestica''). Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of '' Prunus domestica'' varieties that have a high so ...
s or
raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...
s, often combined with other root vegetables (including
yam).
Tzimmes is often part of the
Rosh Hashanah
Rosh HaShanah ( he, רֹאשׁ הַשָּׁנָה, , literally "head of the year") is the Jewish New Year. The biblical name for this holiday is Yom Teruah (, , lit. "day of shouting/blasting") It is the first of the Jewish High Holy Days (, , ...
meal, when it is traditional to eat sweet and honey-flavored dishes. Some cooks add chunks of meat (usually beef flank or
brisket).
[Joan Nathan]
Joan Nathan's Jewish Holiday Cookbook
Schocken, 2004; page 228. The dish is cooked slowly over low heat and flavored with
honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
or
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...
and sometimes
cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...
or other spices.
The name is a
Yiddish
Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a ve ...
word that, according to the
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a c ...
, may come from
Middle High German
Middle High German (MHG; german: Mittelhochdeutsch (Mhd.)) is the term for the form of German spoken in the High Middle Ages. It is conventionally dated between 1050 and 1350, developing from Old High German and into Early New High German. Hig ...
word .
["tzimmes, n." OED Online, Oxford University Press, March 2022, www.oed.com/view/Entry/208475. Accessed 17 April 2022.] "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.
See also
*
Jewish cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions ce ...
*
Israeli cuisine
Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israel ...
*
List of carrot dishes
References
{{Jewish cuisine
Ashkenazi Jewish cuisine
Casserole dishes
Carrot dishes
Yiddish words and phrases