> Jewlish > Recipes


September 11, 2022 | by Rachel Manor

The Jewish holiday sweet stew staple.

Tzimmes in Yiddish means “a big fuss”. It’s also the name of this traditional Jewish Ashkenazi dish of stewed root vegetables and fruits. To make a big tzimmes in the kitchen might refer to the big fuss needed to prepare and cook this stew, but it’s actually not so much work and the results are totally worth it.

Tzimmes is a dish that screams Fall and comfort and the start of a sweet new year. It is one of those Jewish foods that has so many variations and choices, so you can make it how you prefer. Carrots, raisins, and some sweetener are always included. Beyond that you can use your favorite mix of sweet potatoes, pumpkin, prunes, cranberries, sautéed onions, orange juice, nutmeg, chili flakes, and more. It is the perfect Jewish dish to make any time, but especially for adding sweetness to Rosh Hashanah meals.

Tzimmes is typically served warm and pairs perfectly with brisket, any chicken dish, plain rice, and potatoes. Tzimmes is a Jewish holiday staple, especially on the Jewish New Year of Rosh Hashanah. A comforting sweet stew encrusted with dried fruits.

Did you know that it’s not just apples and honey that symbolize a sweet new year? We also include beets, dates, pomegranate and more. Get more Jewish food thoughts here. 

Prep time: 15 minutes
Bake time: 1- 1 1/2 hours
Makes: 8-10 servings


  • 2 pounds (900 grams) of medium carrots, peeled and cut into 1/2-inch chunks (cut your carrots into similar-sized pieces so they cook evenly)
  • 1 cup (170 grams) prunes
  • 1 cup (170 grams) raisins
  • 3 tablespoons (45 mL) olive oil
  • 1 cup (240 mL) water
  • 2 tablespoons (20 grams) light brown sugar
  • 2 tablespoons (20 grams) honey or silan (date honey)
  • Zest from one orange
  • 2 cinnamon sticks
  • 3 tablespoons butter (40 grams) or margarine cut into small pieces
  • Salt and pepper to taste


  1. Preheat the oven to 350ºF/180ºC.
  2. Place diced carrots in a large baking dish.
  3. Add prunes and raisins, then stir to combine.
  4. Whisk olive oil, water, sugar, honey, orange zest, salt, and pepper in a small bowl.
  5. Pour the mixture over the carrots and dried fruits, and add the cinnamon sticks.
  6. Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes.
  7. Uncover the pan, and add the pieces of butter or margarine on top.
  8. Bake for another 30-50 minutes or until carrots are tender and the sauce has thickened.
  9. Remove from the oven. Serve and enjoy!


Vegetables: Sweet potatoes, butternut squash, and pumpkin.

Fruits: Dried cranberries, dried cherries, dried apricots, chopped dates, chopped fresh apple or pineapple.

Seasoning: Freshly grated ginger, nutmeg, chili flakes, powdered cinnamon, and pumpkin spice.

Liquid: Fresh orange juice.

Sweetener: Maple syrup, dark brown sugar.

🤯 ⇐ That's you after reading our weekly email.

Our weekly email is chock full of interesting and relevant insights into Jewish history, food, philosophy, current events, holidays and more.
Sign up now. Impress your friends with how much you know.
We will never share your email address and you can unsubscribe in a single click.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram