Carrot Tzimmes

Is it possible to sit down at a Jewish religious celebration without being served tzimmes? Is it in even thinkable not to have tzimmes on Rosh Hashana, when carrots symbolize gold coins and the honey symbolizes a sweet New Year? Here’s a favorite recipe:

Serves 6

INGREDIENTS

• 2 tbsp butter
• 1 lb 8 oz sliced carrots
• salt and pepper
• juice of one orange
• 1/2″ piece fresh root ginger peeled and cut into thin slivers
• 2 tbsp honey
• 1/2 cup water

DIRECTIONS

1. Heat the margarine in a wide pan over a medium high flame. Stir in the carrot slices, add salt and pepper to taste and all other ingredients.
2. Bring to a boi, reduce heat to low and simmer covered, for 15 minutes or until tender. Increase the heat and cook uncovered until the liquid is reduced and the carrots well glazed, while stirring occasionally.

VARIATION

For spicier Sephardic carrots omit the orange and ginger. Boil carrots until tender. Drain. Heat the oil. Stir in 1 teaspoon of of ground cumin, 1 seeded chopped fresh red chile pepper. 1 garlic clove, chopped and the juice of 1 lemon. Cook, stir for 1 minute, Add the carrots and honey and 2-3 tablespoons of water. Cook until the liquid is evaporated and the carrots are tender and well coated. Sprinkle with 1-2 tablespoons of mint.

Enjoy, gentle reader, enjoy!

CS 

 

 

 

Adas Bis Silq – Lentil and Swiss Chard Soup

One of our readers, Fortuna F, from Los Angeles, sent in this recipe and photo for what promises to be a superb and easy to prepare soup:

Adas Bis Silq

Serves 6

Ingredients

• 1 1/2 cups brown lentils
• 6 cups cold water
• 10 leaves Swiss chard
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup chopped coriander leaves
• salt and freshly ground black pepper
• 1/2 cup lemon juice
• lemon wedges for serving

Directions

1. Wash lentils well and place in a heavy pan with the cold water. Bring to a boil, skimming as needed, cover and simmer gently for 1 hour or until lentils are soft.
2. Was Swiss chard well and cut off stems. Cut leaves down the middle, then shred coarsely.
3. Heat oil in a separate pa, add onion and fry slowly until it becomes transparent. Stir in garlic and cook for another 15 seconds.
4. Add shredded Swiss chard to pan and fry, stirring often, until leaves wilt.
5. Pour onion and Swiss chard mixture into the lentils. Add coriander, salt pepper to taste, then add the lemon juice. Cover and simmer for 15-20 minutes. Serve soup in deep plates with lemon wedgrs for squeezing into soup according to the individual’s taste. It goes perfectly with any Middle Eastern bread.

Enjoy, gentle reader, enjoy!

CS