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1) For the dumplings: Mix together the matzo meal, salt and pepper until the mixture is like fine breadcrumbs.
2) Add the egg and enough chicken stock or soup to make a pliable dough. Roll into walnut size balls. Chill for 15 minutes.
3) Heat the vegetable oil in a large saucepan. Sauté the onion for 2 minutes. Add the carrots and sauté for a further 5 minutes.
4) Add the stock, honey, cinnamon, lemon juice and chosen dried fruit. Season with salt and freshly ground black pepper.
5) Add the dumplings to the tzimmes.
6) Simmer for 45 minutes.
To serve the stylish way: Dust with a little extra cinnamon just before serving.
cook: Side dish
Sliced carrots look like coins – tzimmes is eaten at any festival, but particularly Rosh Hashonah so that we are blessed with a prosperous New Year. I looked up the word for ‘tzimmes’ and it means to make a fuss over someone or something. It is the sense of the word that gives this dish its name, a lot of things mixed together.
On Rosh Hashonah we often use carrots as they symbolize our hope that we increase our good deeds in the coming year. Tzimmes recipes vary considerably but all of them are sweet and contain the vital ingredient of carrots. My traditional recipe is made with kneidelach.
I have suggested adding apricots, sultanas or dates but in my grandmother’s recipe she would only use apricots. The honey stock softens the dried fruits and for me this is delicious part!
Preparation Time: 20 minutes Cooking Time: 55 minutes
Serves: 6 people
1 onion – peeled and roughly chopped
675g carrots – sliced
1 ½ litres vegetable or chicken stock
2 tablespoons honey
2 tablespoons vegetable oil - for frying
2 tablespoons lemon juice
1 teaspoon cinnamon
300g dried apricots/ sultanas/ dates
For the Dumplings
225g Rakusens medium matzo meal
2 tablespoons chicken fat or margarine
Chicken stock/soup to bind
Salt and freshly ground black pepper
Garnish: Extra cinnamon – optional