Tzimes meat

Tzimes meat

Tzimes - one of the few Jewish dishes that had survived the journey to Europe, 70 years of Soviet power and, most notably, the return to Israel.

You will need:

1 kg of fatty meats;

1 large onion;

dwarf packet frozen carrots (800 g);

half a cup of raisins;

cup pitted prunes;

cup of dried apricots;

¾ cup dates;

3 tablespoons goose fat or olive oil;

polpalochki cinnamon;

half teaspoon allspice;

3 tablespoons of honey (or 2 tablespoons of honey and brown sugar 1 teaspoon);

half a glass of red dessert wine;

2 cloves flower;

1 cardamom pod;

salt;

pepper;

Bay leaf.

It is believed that this dish was invented in medieval Germany. From there it spread to Poland: Polish Jews tsimes liked, perhaps even more than gefilte fish. Then tsimes already got to the Ukraine and Russia. In Soviet times, when Jewish menu was reduced to a few dishes tsimes continued to bring to the table along with a chicken neck, mincemeat and gefilte fish.

In Israel, the feature of the less fortunate: here it is cooked much rarer than Sephardic madzhadru (side dish of rice and lentils) and Shakshuk (a dish of eggs with tomato, pepper and spice sauce). However, the fall in the holiday period and harvest, many native Israelis pull out their notebooks from the shelf Ashkenazi grandparents.

These old wives' recipes are quite varied, depending on the country of origin. Most traditional recipes include the feature of carrots. It can be cut into slices that resemble coins (such tsimes served on Rosh Hashanah), rub on a grater or use entirely, in the case of frozen carrots dwarf, which is now sold in every supermarket.

But in some recipes carrot is not in sight, but there is a pumpkin or prune. Start preparing for the type of mashed potatoes, a second stewed with meat. The resulting dishes are somehow also called Tzimes.

Usually tsimes put dried fruits: apricots, raisins, prunes, dates less. Sometimes add fresh apples, potatoes - plain and sweet, orange juice and ginger. The famous scholar of Jewish cuisine Claudia Roden, having studied the most common variations Tzimes, brought them to the general formula: tsimes - a dish in which mixed sweet and spicy flavors.

But no one has objections, that is the feature of meat and meat-free. The one that without meat, served on the table as a dessert, meat - as a main course, and this can be the feature of call guests.

Cooking method:

Meat diced 2-2.5 cm thick and fry in the pan goose fat. Separately, fry until soft state of chopped onion half rings. Fold in the pot meat and onion, add water or broth so that the liquid covers the contents and bring to boil. Add bay leaf, clove, cardamom, allspice, pepper, salt, and then simmer on low heat for 1.5-2 hours under the hood.

Pour water dates, leave for 10 minutes, then drained, clean dates from the rigid peel and remove bone.

Heat in a pan with a thick bottom spoon oil or goose fat, carrots from pour package (not pre-defrosting), add sugar or honey, salt and simmer for 7-10 minutes at medium heat. Put to the same prunes, figs, raisins, dried apricots, cinnamon, clove bud, cover glass of water and simmer for 25-30 minutes (the mixture may be supplied separately as dessert dishes).

Mix the meat in the pot with carrots and dried fruits. Add the wine, and then a few minutes to leave the feature of stew without cover. Then cover and cook for 30-40 minutes on low heat. If necessary, add water to the cooking process, so that the dish could not dry.

Prepared by Anna Markova,