In the country of sultry deserts, a mixture of religions and eternal sun, people love to eat hearty and tasty food. We are talking about the national cuisine of Israel. For many decades, the state accepted immigrants who, in addition to traditions and cultural values, brought recipes for their favorite dishes. National Israeli cuisine is a combination of oriental flavor and European classical traditions. What to try in Israel to get acquainted with the culinary preferences of the inhabitants of the Promised Land.
Israeli national cuisine - features
The national cuisine of Israel is in many ways reminiscent of the Mediterranean. The diet is dominated by fresh vegetables, various legumes, fish, and fruits. At the same time, local residents divide national dishes of Israeli cuisine into the following groups:
- Sephardic;
- Ashkenazi.
Almost half the population is Ashkenazi, descendants of immigrants from Central Europe. Migrants from the Iberian Peninsula, France, Italy, Greece, and Turkey are called Sephardim. Culinary traditions were formed depending on the geographical location and climatic features. Ashkenazim prefer chicken broth, tzimmes, forshmak, and liver pate. Sephardim prefer cereals, fresh vegetables, herbs, and fruits.
The main feature of national dishes and cuisine in general is kosher. The fact is that in Israel they respect religion, so shops and restaurants strictly adhere to the rules specified in the national code of Halakha laws, based on the commandments of the Torah. A set of rules explaining what food can be eaten and what cannot be eaten is kashrut. In accordance with the religious document, it is allowed to eat meat exclusively from animals that eat plant foods and are artiodactyls - cows, goats, sheep. As for poultry meat, Israeli cuisine includes dishes from ducks, geese, and chickens.
Pig and rabbit meat is considered unacceptable for consumption. Also included in the list of prohibited products are fish and sea creatures that do not have scales and/or fins - shrimp and lobsters, octopus, oysters, etc.
In addition, in Israel it is not customary to eat meat and fish dishes together with dairy dishes. For example, a restaurant will never serve a meat dish with cheese or cream sauce.
Important! Keeping kosher in Israel is quite simple - there are practically no non-kosher products in stores and restaurants, and during fasting and religious holidays, counters with such products are covered with cloth and are not sold.
Traditional Israeli dishes
What food should you try in Israel to better understand the culinary preferences of the locals? It’s best to start with street food, especially since in Israel it’s not only tasty, but also healthy.
The appetizer is a golden paste seasoned with olive oil. Hummus is sold together with pita, a flatbread that is wrapped in paper for convenience. Such food can be a snack before the main lunch or dinner, or a main course.
On a note! Locals do not recommend starting your meal with hummus; in this case, you are unlikely to be able to try other Israeli dishes, since the food is so tasty that it is very difficult to stop.
If you want to try hummus as a main national dish, choose masabakha - a paste based on chickpea puree, seasoned with olive oil, lemon juice, garlic, and paprika. An obligatory component of the dish is tahini - sesame seed paste. The food is served with eggplant and salted cheese. If you get too hungry, choose kavarma - in this case, hummus is served along with fried meat and vegetable salad.
In addition to hummus, burekas pies, falafel and al ha-esh - Israeli kebab - are common in Israel.
The food has Turkish and Balkan roots. The main feature is the standard shape of the dish, by which you can determine the filling:
- square – potato filling;
- triangular - cheese filling;
- round - any other filling.
The popularity of burekas is comparable to the popularity of pies and pancakes in Slavic cuisine.
Interesting fact! The word burekas comes from the Turkish “burek” - bread, but the ending “as” was borrowed from Jews living in Spain.
According to tradition, burekas are eaten on Saturday morning. To prepare them, puff pastry is used, although previously the food was prepared from a variety of doughs. Potatoes, mushrooms, feta cheese, cottage cheese, and spinach are used as filling. Sweet burekas stuffed with apples, berries, cottage cheese and raisins are common.
Falafel
An uninitiated tourist will easily mistake these balls for meatballs, but in fact they are a food made from legumes, crushed to a puree, and fried until golden brown.
Good to know! The dish originated in Ancient Egypt and was invented during Lent as an alternative to meat balls.
By the way, preparing food yourself at home is difficult. The original recipe contains a huge number of ingredients, and the cooking method is not at all easy.
Babaganush
Eggplants can easily be called the national vegetable of Israel; dishes from them are prepared in different ways, for breakfast, lunch and dinner. Most often, eggplants are fried over an open fire to create a smoky flavor, and the food is served with a yogurt sauce and herbs.
As for the dish, babaganoush is a pate made from eggplants with the addition of sesame seed paste and lemon juice. The food is served with pita bread. Many housewives prepare babaganoush at home.
Another vegetable dish, which is prepared from finely chopped tomatoes, bell peppers and onions. The vegetable mixture is seasoned with coriander and other spices. Eggs are broken on top of the vegetables. The dish is traditionally prepared for breakfast. The Israelis say that it is impossible to spoil such food; it always turns out delicious.
Cholent or hamin
No matter how you pronounce the name of the dish - cholent or hamin - you will still be served a delicious stir-fry. The fact is that food made from the same ingredients - meat, potatoes, chickpeas and beans - is called differently by different peoples. Sephardim call the roast hamin, and Ashkenazim call it cholent.
Interesting fact! In Israel, there is a religious tradition according to which cooking on the Sabbath is strictly prohibited. In this regard, these housewives came up with a dish that is cooked in the oven on the night from Friday to Saturday.
The dish is associated with the Gospel, namely with the Apostle Peter. According to legend, the apostle once caught a telapia fish and found in it a coin, which he paid towards the temple tax. Telapia has since become an iconic food in Israel, traditionally grilled and served with potatoes and fresh vegetables.
The food has Yemenite roots, however, Israelis have changed it to suit their personal preferences. Malauakh is a pancake made from unleavened puff pastry. It is served with different sauces - spicy, sweet, or with filling.
Interesting fact! In terms of popularity, malauach is not inferior to street food in Israel - hummus and falafel. Israelis are not indifferent to any type of bread, which is why their traditional cuisine includes so many dough dishes.
The amazing thing about food is that no matter where you try it, it is delicious. At first glance, this is an ordinary vegetable salad made from tomatoes, bell peppers, cucumbers, lemon, onions, garlic and olive oil. The special feature of the dish is the dressing, which is prepared from the fruits of the sumac plant.
Good to know! In different establishments, the composition of the salad may vary - carrots and parsley are added. All ingredients are cut very finely.
Another dish that has Yemeni roots. The food consists of sausages with a dense consistency. Having tried them once, many housewives are interested in what kind of dough is used to prepare the Israeli dish jakhnun. Puff pastry is used, it is rolled out in such a way that there are as many layers as possible - 8-10, honey from dates is added on top.
Interesting to know! The dish turns out to be very high in calories; most often it is eaten for breakfast with an egg, tomatoes and Yemeni sauce, which is prepared from hot peppers, garlic and spices.
Israeli desserts
The national cuisine of Israel offers a large selection of sweets - halva, baklava, donuts, pies with various fillings, and candied fruits.
One of the most interesting desserts is knafeh. The food is prepared from goat cheese, as well as Kadaif vermicelli. Before serving, the dish is poured with sweet syrup and decorated with chopped almonds or any other nuts.
Interesting fact! Knafe has an original salty-sweet taste that will not leave any gourmet indifferent.
"Jafar's Sweets" To achieve a bright orange color, food coloring is added to food. It is believed that the best dessert is prepared at Jafar's Sweets, which is located in east Jerusalem. Guests are captivated not only by the large selection and amazing taste, but also by the homely, hospitable atmosphere. The confectionery has been operating for seven decades; the first owner of the establishment was Mahmoud Jafar, who was known in the city as the king of knafeh; today his sons greet guests.
Good to know! The pastry shop never uses a microwave; food is prepared only in a wood-burning oven. The cost of knafeh for 1 kg is about $15.
Halva can safely be called a traditional Israeli dish, and this is not surprising, given the love of local residents for sesame seed sauce. Any grocery store has equipment for crushing seeds, then adding lemon juice and honey to the sauce. In Israel, there are a huge number of halva recipes - chocolate, nuts, and dried fruits are added to the base. Dessert is eaten with a spoon, washed down with tea.
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Gastronomic excursions in Israel
Of course, the main purpose of visiting Israel is not culinary excursions, but attending several such events will be interesting and educational. Here are some of the most exciting excursions.
Traditional Israeli cuisine is a harmonious combination of Eastern and Mediterranean traditions. We have presented the most interesting food, and you can choose dishes to suit your taste. Israeli cuisine is tasty and satisfying; as a rule, tourists fail to lose weight while traveling around the country’s cities.
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It has long become a traditional brand of Israel. Tourists who come here are happy to discover new dishes typical for breakfast in Israel.
Israeli breakfast recipe
Here, each hotel and cafe offers tourists its own national Israeli menu for breakfast. notable for the fact that everyone should eat a fairly large portion of fresh salad or dairy products for breakfast.
It may include cucumbers, tomatoes, cheese, eggs. The salad can be served either in a bowl or on a flatbread.
Fresh vegetables are also an irreplaceable option. After fresh vegetables, you should snack on olives, fresh medium-fat cheese, oven-baked eggplant, pea spread called “Hummus,” canned tuna salad, peanut butter and pickled peppers.
Israeli breakfast shakshuka and other types of scrambled eggs
Next for breakfast are eggs of all kinds: hard-boiled, soft-boiled, fried omelet or stir-fried eggs. A certain amount of cheese, herbs and mushrooms are added to the omelet. Bread, buns or pita - unleavened flour flatbread can complete the list of dishes on Israeli breakfast.
Israeli breakfast at the hotel
Israeli hotels serve exclusively dairy cuisine for breakfast. You won't find sausages or other breakfast meats here. This is due to the kashrut accepted in all local hotels and the habit of most Israelis. IN Israeli breakfast may also include fresh yogurt with added fruit, lemonade or juice. If you live in a hotel where breakfast should be included in the room price, then you will probably add muesli, granola with milk and various cereals to everything listed above. For dessert there will be jam, natural chocolate spread and various buns. The higher the star rating of the hotel, the more variety you can get for breakfast.
A variety of salads, pastries and vegetables will be offered to you at Israeli breakfast, but you can also order a continental breakfast. It will consist of coffee, tea, toast or croissant. cafes can serve it all day and even at three in the morning. On Friday morning, when the weekend begins in Israel, it is difficult to find a table, as Israelis take every opportunity to grab a bite to eat with friends or spend time with family.
Tel Aviv has a high concentration of creative industry workers: artists, designers, and DJs come here from all over Israel. Many people work on a flexible schedule - hence the popularity of morning trips to cafes. You enjoy a healthy portion of granola with chia seeds, while at the same time meeting with business partners, discussing projects and planning your work day.
Saturday in Israel is a religious holiday and an official day off. From Friday evening to Saturday evening, many cafes are closed, and those that are open have queues. In the mornings you can wait up to half an hour for a free table.
Prices in Tel Aviv cafes are higher than in Moscow, although the portions are huge and incredibly tasty. For breakfast, expect to spend an average of $12–16 (40–60 NIS) per person.
Bucke Cafe
Bucke Cafe's signature dish is the Bucke Tray, a classic Tel Aviv breakfast: a tray of hummus and tuna, eggplant labneh, seeded vegetable salad, eggs (scrambled, scrambled or scrambled), bread and a drink (usually an Americano or freshly squeezed juice).
The famous Tel Aviv breakfast is a consequence of the local love for healthy food and the traditions of Middle Eastern cuisine.
Tel Aviv Breakfast Dictionary
- Shakshuka - Middle Eastern scrambled eggs with tomato sauce and spices.
- Tahini - sesame paste.
- Hummus is a puree of ground chickpeas with tahini, olive oil and lemon juice.
- Sabih - fried eggplant with a hard-boiled egg, served as a sandwich in a Middle Eastern pita flatbread. The name of the dish is derived from the Arabic sabah, which means morning. Sabiha ingredients are also typical for Iraqi breakfast.
- Burekas are puff pastry pies that must be baked in an oven. Burekas has its origins in the Ottoman Empire. The famous cheburek came from him. The most popular fillings are cheese, potatoes, spinach or mushrooms.
- Labaneh is a traditional curd cheese that is made not only in Israel, but also in Lebanon and Syria. Labaneh is served with za'atar (a Middle Eastern spice blend) and olive oil.
In addition to the Bucke Tray, you can take shakshuka, burekas, sabich, choose a salad, sandwich and even pasta. Large portions (one is enough for two), beautiful presentation, excellent coffee and friendly waiters - the cost of breakfast at $12 (44 NIS) is more than worth it.
It's not crowded on a Friday morning, so be prepared to stand in line. The place is located in the very center, next to one of the main tourist streets - Rothschild Boulevard. At the same time, it is hidden in the alleys, so there are no tourists here, but it is full of regulars: couples with children, Tel Aviv University students and dog walkers. By the way, Tel Aviv ranks first in the world in terms of the number of dogs per capita, so seeing a person with a dog in a cafe is a common occurrence.
Buck Cafe, 4.5*, 315 reviews. Closed on Shabbat.
Vegan Meshek Barzilay
If you can’t live without meat, and you consider vegan dishes to be an outright scam, I still strongly recommend trying breakfast at Meshek Barzilai. The menu offers 14 breakfast options, including vegan shakshuka with tofu instead of eggs and tivonin (three vegan cheeses, salad and focaccia).
My personal favorite is the creamy whole wheat pancake with fruit. On top of that, the coffee here is excellent - with soy, almond or oat milk.
Tel Aviv and vegetarianism
Vegetarianism is very popular in Tel Aviv. It’s much easier to be a vegan here than in Russia: vegetarian shops and cafes are on every corner, and even regular supermarkets have a large selection of vegetarian products. Almost every city burger joint offers at least one plant-based option, and in the most hipster places you'll find a full specialty menu.
Meshek Barzilai professes a farm-to-table philosophy: they cook here only from locally produced products. This shortens the supply chain and reduces the negative impact on the environment.
You can sit on the sun-drenched glass-enclosed patio, indoor lounge or on the garden terrace. There are almost no queues, only on weekends you will have to wait 10 minutes.
Meshek Barzilai, 4.4*, 1183 reviews. Open on Shabbat.
Dallal Bakery
Dallal Bakery is a French bakery with an Israeli twist: mouth-watering eclairs and oven-baked croissants are as popular as traditional bourekas. If you live nearby, come in the morning for amazing fresh bread. There are eight types of it: from traditional challah to baguette, rye and sweet with raisins and nuts.
Prices for Tel Aviv are considered average: $4 for raspberry danish and $7 for sweet potato and spinach quiche. The bakery is located in the center of Neve Tzedek, a cozy historical district of Tel Aviv.
Cafe Dallal, 4.6*, 254 reviews. Closed on Shabbat.
Albert
Small home cafe Albert famous for shakes and mixes of freshly squeezed juices. Order a shake of banana, dates, cashews with soy milk and ask to add spirulina (blue-green algae) - this miracle drink will last until lunch.
From the mixes, try the yellow boost made from pear, lemon and apple: a sour-sweet light drink. If you're in Israel in winter and it's rainy outside, warm up with hot cider made from freshly squeezed apples with spices.
The menu includes salads with homemade dressings like fresh orange juice and olive oil, sandwiches (such as salmon and fried egg or chicken with Asian sauce) and vegetarian options (brown rice with tofu and vegetables). I also recommend rice porridge or smoked spinach (open sandwich with spinach, smoked mozzarella and egg).
The owners of the place are a married couple and they often come here in the mornings. Feel free to ask them about what’s happening in the city, what bar to check out and what you must see - they are very friendly and always happy to help visitors.
Albert, 4.5*, 76 reviews. Open on Shabbat.
Cafe Puaa
The dishes that Cafe Puaa offers are a mix of Mediterranean and Middle Eastern cuisines.
The breakfast menu has seven items, including a Mediterranean breakfast with seafood, fish and Italian spices, and Middle Eastern cuisine includes shakshuka and sabih.
Jaffa District
Jaffa is the ancient Arab part of the city, different in spirit and architecture from young Tel Aviv. Until 1907, Jaffa was an Arab city, and after the creation of the State of Israel and with the expansion of Tel Aviv, it was annexed to it. Arabs now make up only 35% of the population in Jaffa, and this part of the city is gaining popularity among the Jewish population.
The cafe is located in the magnificent Jaffa flea market: everywhere there are sellers of antiques, vinyl records, oriental lamps and vintage clothing. It has the atmosphere of a traditional Arab market with barkers.
The cafe's decor is reminiscent of a nice grandma's apartment with antiques, vintage furniture and kitchen utensils, bookshelves and flower pots all around.
Cafe Pua, 4.4*, 1750 reviews. Open on Shabbat.
Jews love to eat. Food in Israel is almost a national sport: the portions are such that you can order one for two, and even in the crappiest hotel the breakfast will be better than in the vaunted “five stars” somewhere in Europe. But there is a caveat: all the food is kosher.
I’ve already talked about what they eat in the Middle East. Today I’ll tell you about the features of Israeli breakfasts.
1 The dining room seems to be the most important room in any hotel in the country. They are of incredible size here, and there are more people here than in the pool. 
2 Let's start with the buns. 
3 Let's continue with rolls. 
4 Cupcakes for dessert. Yes, here you can have breakfast, lunch and dinner with just bread! I have never seen so many types of flour. 
5 But it was like that, a warm-up. Salad with egg, eggplant, corn and something else. 
6 Greek salad. Just nibble on the peppers, you can do that too if you want. 
7 Pickled vegetables. 
8 More pickled vegetables. How can you have breakfast in redneck European hotels after this? 
9 The main oddity that I could not understand for a long time was salted fish. Well, what other fish for breakfast? 
10 Then they explained to me what was what. The fact is that food in Israeli hotels is usually kosher. The main law of kashrut: do not mix meat with dairy. It is customary that breakfast is always milk and dinner is meat. Since fish is not meat, it is served during milk time. Well, unless someone wants cheese. 
11
12 And there is so much cheese here that, again, you can have breakfast, lunch and dinner with cheese. 
13 Dor blue, mozzarella, parmesan... all this is prohibited in Russia. 
14 Would you like some cottage cheese from the bowl? 
15 In general, you understand, you won’t die here. 
16 There are also heaps of hot food. This post is just one example; during a week-long trip around Israel I stayed in a variety of hotels, and here I showed two different breakfasts when I was not too lazy to take my camera with me. Moreover, one of the hotels was very so-so, but the breakfast compensated for all the shortcomings of the small room. 
17 If you ask me what I liked most? This! Shakshuka! Fried eggs mixed with lots of tomatoes. It's even better than hummus with shawarma! 
Processed cheese with garlic and mayonnaise, beef with prunes, peppers with rice and meat filling, gefilte fish - stuffed fish, stewed tongue - these and many other beloved dishes migrated to our table along with Jewish culinary traditions. In the first days of October, when Rosh Hashanah, the New Year holiday, is celebrated according to Jewish customs, there is an opportunity to broaden the horizons of one of the most ancient national cuisines and prepare a traditional Jewish lunch. Our expert is Peter Slabodnik, a chef with twenty years of experience, the founder of the Pinhas kosher culinary factory and a network of Moscow kosher restaurants.
Peter Slabodnik
chef of a chain of kosher restaurants
About tzimmes and hummus
Jewish cuisine is famous for its diversity. That's why it's the oldest! It so happened in history that Jews often changed their place of residence, and along the way they borrowed from national cuisines what they felt with a sense of special satisfaction on their souls and stomachs. The traditions of Europe and Asia, Arab countries and the East were reflected in the recipes of Jewish dishes and diversified their range. For example, the recipe for hummus - chickpea paste - was brought from Arab countries. And the famous צימעס - a sweet vegetable stew-dessert - moved along with the Jews from the ancient East. And each, literally each of these dishes was flavored with an original Jewish character. Just think: the legendary Jewish (chopped or baked) was once an ordinary food for Prussian soldiers and was fried herring.
Another valuable feature of Jewish cuisine is the ability to cook something out of nothing. So, you'll lick your fingers! Consider stuffed goose neck, which in Russia for a long time was served exclusively at the royal table. Or potato pancakes, known to us as Slavic potato pancakes. By the way, Jews are even proud that their national dishes have counterparts in other countries. And even if it is sometimes impossible to determine the true authorship of such a culinary masterpiece, eat it to your health!
About kosher and healthy lifestyle
Our food is the healthiest! For Jews this is the ultimate truth. The choice of products and recipes are regulated by kashrut - a set of culinary rules in Judaism. Kashrut comes from ancient times. Since the time when the approach to food, which should not harm, was dictated by the principle of survival. Kashrut strictly prohibits the consumption of certain foods or combinations thereof. One of the main prohibitions is on pork, hare, meat of predatory animals, birds if they are without scales, and animal blood. Jewish cuisine does not accept the combination of semi-finished meat products with dairy products. Keep in mind: offering Jews a taste of the doctor's sausage is an insult! Jewish scientists even provided a scientific basis for this prohibition: mixing proteins of different types causes fermentation in the intestines, according to their beliefs. The principle of separate meals is generally welcomed in Jewish national cuisine. However, it is not forbidden to mix potatoes and meat in one plate.
About preferences and dexterity
Traditional Jewish dishes take a long time to prepare. For example, chicken soup - two and a half hours! In Odessa they call it “antibiotic”, and it’s not about the hormones that are now used for the rapid growth of birds. Kosher food, that is, food according to the principles of kosher, does not accept this. Chicken broth contains a natural antibiotic in small quantities!
Many Jewish dishes require skill. Jews love stuffed foods, and preparing them is a labor-intensive process.
One of the most favorite dishes, which has been prepared since time immemorial, is called cholent, or hamin. It's essentially a stew of meat, potatoes and beans. But it has its own secrets! If you simply mix these three products in one bowl, nothing will work. You need to maintain proportions and add certain seasonings. The most common are pepper, ginger, bay leaf, cloves, cinnamon, dill. And of course, garlic.
Not a single Jewish feast is complete without fish, most often pike. The whole family gathers at the table - children, young couples, and grandparents. Everyone will get a piece of stuffed fish!
About Shabbat
Shabbat dinner is looked forward to all week. The table is covered with a snow-white tablecloth, the best dishes are placed, candlesticks are polished to a shine, two fragrant challahs on a tray and jugs of wine and juice. After traditional prayers, the head of the family fills his glass to the very brim so that the wine slightly overflows. He places it in the palm of his right hand and performs the Kiddush ritual, after which he drinks a little more than half. The rest must be poured out to everyone so that everyone can taste the blessed wine. Then the ritual washing of hands, cutting of challah and much more. You just can’t have a meal on this day! The basic principle of choosing dishes on Shabbat is that food should be loved by everyone, tasty and festive, as if the family were sitting at the royal table. The standard Shabbat meal menu: gefilte fish, chicken broth with noodles, meat with side dishes and snacks.
About the ram's horn and the Jewish New Year
It is believed that this day decides the fate of the entire next year. In synagogues, a ram's horn is blown - this is a sign to rethink bad deeds and at the same time a call to open your soul to goodness. On this day, it is customary to congratulate relatives, give gifts and gather feasts. They sit at the table in white clothes, symbolizing spiritual purity for Jews, and they are sure to eat sweet pomegranate so that wealth increases by the number of grains eaten.
Carp in Odessa
You will need:
- carp - 1000-1300 g
- salt - 1/3 tbsp. spoons
- sugar - 1 teaspoon
- ground black pepper - 1/3 tbsp. spoons
- onions - 2 pcs.
- scales from 3 bulbs
- carrots - 2 pcs.
- beets - 1 pc.
- white bread (roll) - 250 g
- eggs - 2 pcs.
How to cook:
Gut the carp and wash thoroughly. Chop and fry the onion in a frying pan. Separate the carp fillet, being careful not to damage the skin. Grind the fillet into minced meat, add fried onions, salt and pepper, eggs and soaked white bread without crust. Beat the mixture using a mixer or food processor and place in the refrigerator for 30 minutes. Cut the carp skin so that it can be rolled into rolls. Roll the rolls, adding minced meat in 200 g portions, place them in a saucepan.
Place beets and carrots cut into slices on top, sprinkle with salt and sugar. Place the bulb scales on top. Fill with water so that two to three centimeters remain from the top of the pan. Bring to a boil, reduce heat and simmer for two hours.
Esik flash
You will need:
- fatty meat - 1 kg
- onions - 0.5 kg
- salt - 1 teaspoon
- sugar - 1 tbsp. spoon
- vegetable oil - 150 g
- black bread pulp - 150 g
- pitted prunes - 400 g
- cinnamon - 3 sticks
- bay leaf, allspice, garlic - to taste
How to cook:
Cut the meat into pieces of approximately 150 grams. Chop the onion into small cubes and fry until golden brown, stirring constantly. Add the meat and fry it until lightly browned along with the onion. Add water to the pot until the meat is completely covered. Season with allspice, bay leaf and cinnamon or garlic. Cook until the meat becomes soft.
Soak black bread in water, separate the pulp from the crust, squeeze out and add to the cast iron. Wash and add prunes, cook over low heat for another 20 minutes.
Carrot tsimes
You will need (for 4 servings):
- carrots - 1 kg
- fennel tuber - 1 pc.
- onions - 1 pc.
- green onions - 3-4 feathers
- apple - 2 pcs.
- orange - 3-4 pcs.
- orange zest - 1 tbsp. spoon
- orange juice - 1/2 cup
- ginger root - 1/2 teaspoon
- celery root - 1/3-1/4 pcs.
- vegetable oil - 50 ml
- dried apricots - 10-12 pcs.
- prunes - 8-10 pcs.
- cinnamon - 2-3 sticks
- raisins - a handful
- ground cloves - on the tip of a teaspoon
- honey - 3 tbsp. spoons
- sugar - 4 tbsp. spoons
How to cook:
We make burnt sugar: pour sugar, for example, into a ladle and heat it over the stove over low heat; When the sugar melts and acquires a honey hue, quickly lower the ladle into a bowl of cold water and leave for a while.
Peel a small piece of ginger root and grate it. Peel the fennel, celery, and onions and cut them into strips, finely chop the green onions. Grate the required amount of orange zest and squeeze out half a glass of juice. We will need the remaining oranges to decorate the dish. Peel the apples, remove the core and grains and cut them into slices. If raisins and dried apricots are a little dry, they can be soaked for half an hour to an hour in cold water. We peel the carrots (for tzimmes it is better to choose small and neat carrots, you can use “baby” carrots) and cut them into thin circles or slices. In hot oil in a cauldron or large saucepan, lightly simmer the carrots (3-5 minutes), without letting them brown, add a drop of water and burnt sugar to the carrots and bring to a boil. Next we add fennel, onions, ginger, dried apricots, raisins, cloves and a small crumbled part of one cinnamon stick. Let's stew. After 30 minutes, add green onions, apples, zest, orange juice and honey and simmer under the lid for about half an hour. If necessary, you can add a little boiling water during the stewing process. The main thing is that the tsimmes should not turn out dry or liquid. After an hour, remove the lid and simmer for another 15–20 minutes.
Tsimmes is ready - you understand this by the richness of the aromas filling the entire space around. Place it on a plate, garnish with orange rings and cinnamon sticks and serve. It's time to enjoy.
This dish is amazing because it allows you to create, experiment, and try new cooking options. Each city and settlement prepares its own tsimmes from the products that are at hand.
You can also be creative with the proposed recipe, changing or supplementing it to your taste. For example, add prunes and in this case refuse, say, celery and fennel. Prunes can be put in both vegetarian and meat tzimmes - they will go perfectly with chicken or beef. And instead of dried apricots, for example, use pieces of pumpkin; the tsimmes will turn out a little less sweet and dessert-like and more reminiscent of a vegetable stew. Come up with ideas! The main thing is that the dish turns out sunny, warm, golden - a symbol of prosperity and good luck, just in time for the New Year.
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