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Tzimmes (Rosh Hashanah)


Tzimmes is any kind of sweet stew. It usually is orange in color, and includes carrots, sweet potatoes and/or prunes. A wide variety of dishes fall under the heading "tzimmes."

Tzimmes is commonly eaten on Rosh Hashanah, because it is sweet and symbolizes hopes for a sweet new year. The word "tzimmes" is often used in Yiddish to mean making a big fuss about something.

Brown the stewing beef lightly in a little oil in a 2 quart saucepan. Add the water and sugar and bring to a boil, then reduce to a very low simmer. Peel and dice the potatoes and carrots and add to the pot. Let it stew covered at very low heat for at least an hour, adding water periodically if necessary. There should be water, but it should not be soggy. Once the potatoes are soft, take the cover off and let most of the water boil off. Mash the whole mixture until the potato part is the consistency of mashed potatoes. Put the mash into a casserole dish and bake for about 30 minutes at 350 degrees Fahrenheit.


  • 1 lb. stewing beef, cut into small chunks
  • 1/2 cup of sugar
  • 1 cup of water
  • 3 sweet potatoes
  • 3 white potatoes
  • 5 carrots

Apple Kugel (Apple Pudding)

Apples are a traditional food and is accompanied by a prayer recited just before eating them. Additionally, apples are traditionally incorporated into the recipes of the festive meal itself

Keftes de Prasa (Leek Patties)

This is a tradition to celebrate Rosh HaShanah and also as a sign of spring.

Ashkenazi Haroset

Haroset is a mixture of fruit, nuts, and wine, which are finely chopped or blended into a paste-like consistency. Haroset is meant to look like the mortar that the enslaved Israelites were forced to use to build Egyptian cities. However, haroset tastes sweet, which reminds us that even in bitter times, we can always find something sweet in our lives and that bitter times are eventually followed by the sweetness of salvation.