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Tzimmes is a symbolic and sweet food traditionally eaten on Rosh Hashanah. Click here for more traditional Jewish recipes.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 tablespoon cumin seeds
2 tablespoons fresh lemon juice
1 tablespoon Gefen Honey
1/2 teaspoon Tuscanini Fine Sea Salt, plus more to taste
1 teaspoon cayenne pepper
10 ounces carrots, julienned
2 cups cooked chickpeas (or 1 15-ounce can Haddar Chickpeas, drained and rinsed)
1 cup medjool dates, cut into chickpea-sized pieces
1 cup fresh mint, chopped
lots of toasted almond slices, for serving
Toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
In a medium bowl, combine the carrots, chickpeas, dates, mint, and almonds.
Gently toss until everything is evenly coated.
Serve immediately, or cover and refrigerate until ready to serve.
Masbia is a nonprofit soup kitchen network and food pantry, every day providing hot, nutritious meals for hundreds of New Yorkers in desperate need of food. For Rosh Hashanah, Masbia collected Tzimmes recipes as Tzimmes is a symbolic and sweet food for the holiday. To learn more, click here.
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