Growing up in Israel in a Moroccan house in a Middle- Eastern culture, Tzimmes was far from the traditional Eastern European version. Although no honey or raisins are added to this dish, this cooked salad is packed with delicate flavors with a hint of sweetness from the carrot itself. I fell in love with this dish since I remember myself as a girl sitting at my parent’s holiday table. I actually love it so much that I make sure to serve it all year long and not just in the high holidays. This salad is easy to prepare, basic ingredients and it is absolutely pretty and delicious. Be ready with your challah, It’s a must-have!
1). Place cut carrots in a deep pot along with the spices and garlic. Add the oil and mix.
2). Add water just about ½ an inch above carrots. Bring to a boil, cover and cook on medium-low until carrots are fork tender.
3). Open the lid and cook until ALL the water evaporates. This is the time when all the deep flavors develop!!! Mix once or twice and make sure no water is left at the bottom, allow it to caramelize for a minute or two. Turn off the flame; add a small touch of freshly squeezed lemon, let cool, transfer to a glass dish and place in the fridge. Sprinkle some fresh parsley just before serving (optional).
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