Friday night, Erev Shabbat (Sabbath Eve) is a special time in many Jewish homes. It is a time for families to gather and, in the past, the one day of the week that meat or chicken was on the menu. Often accompanying the main, was a dish that in Yiddish is called Tzimmes - stewed carrots. This is not to everyone's taste.
In Israel, carrots or beets with olive oil and cumin are the norm in Mizrachi (Eastern) food. I have adapted my tzimmes recipe to better reflect the sensibility of my home and what my family enjoys.
BT's Carrots With Honey and Harissa
Ingredients:
2-2.5 pounds (kilo) carrots - preferably the fat ones with round ends
2 tablespoons fat (unsalted butter, olive oil, ghee, non-dairy ghee, vegetable oil)
1 tablespoon harissa
3 tablespoons dark honey
2 sprigs fresh oregano or za'atar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin (optional)
2 grinds black pepper
lemon zest and juice of half a lemon
Directions:
In a shallow frying pan or saucepan add fat (I use butter because I want the carrots to caramelize) and harissa
Turn heat on to medium
Peel carrots and slice them in coins (rounds)
When harissa begins to sizzle add sliced carrots
Do not stir. Leave carrots "to fry" in the pan
Check the carrots after 2 minutes. When they are slightly brown, toss to redistribute
Add salt, pepper and honey
Reduce heat to low and cover
Cook carrots until they are barely tender
Remove from heat
Add cumin, lemon zest and lemon juice. Toss
Chop fresh oregano or za'atar and sprinkle over carrots
Enjoy! !בתיאבון
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