Room
Zimmes (also written Tzimmes or Tsimmes , Yiddish צימעס) is a dish from the Jewish kitchen . Carrots cut into small cubes or slices are cooked on a low flame or in the oven and seasoned with honey and spices such as nutmeg or cinnamon to taste sweet and piquant. The addition of dried fruits such as plums or raisins is common. There are a number of other variants, including with other vegetables, sweet potatoes or pieces of meat. The finished room can be a full main course in the form of a stew or casserole, but also a pure side dish or a kind of relish .
The dish is especially known and widespread among Ashkenazi Jews and is mainly served for the Jewish New Year festival Rosh Hashanah , when traditionally sweet dishes dominate.
In terms of linguistic history, the word is probably related to the term snack . In the English colloquial language, there is the phrase adopted from Yiddish to make a big tzimmes over something (analogously: "to organize a huge theater about something"); Probably a humorous allusion to the fact that the not inconsiderable effort and the time required for the preparation of the dish lead to a comparatively unspectacular result.
Individual evidence
- ^ A b Joan Nathan : Joan Nathan's Jewish Holiday Cookbook. New York 2004, p. 237
- ↑ entry Tzimmes on Merriam-Webster.com
literature
- Gil Marks: The World of Jewish Cooking: More than 500 Traditional Recipes from Alsace to Yemen. New York 1996, ISBN 0-684-83559-2 .
