Tzimmis (sim-miss) is a dish traditionally prepared by Orthodox Jews during the day before Sabbath when, by rabbinical

Iaw, they are not allowed to cook. It can be left to simmer in a very slow oven for 24 although we have, for convenience, speeded up the cooking process. There are many variations of this dish- for instance vegetables or fruit, or a combination of the Two, may be used instead of the more popular meat and vegetable mixture given whole breast of lamb, trimmed of excess fat and cut into

6 pieces

1 lb. carrots, scraped and cut into

2-inch slices

1 lb. white turnips, peeled and cut into

1/2-inch cubes

1 lb. potatoes, peeled and cut into

2-inch cubes

1 lb. butter beans, soaked overnight in cold water and drained

1 teaspoon sugar

10 fl. oz. golden syrup

6 fl. oz. water

In a large flameproof casserole, combine the lamb, carrots, turnips, potatoes and butter beans. Add the sugar and pour over the golden syrup. Pour in the water and stir well to mix.

Place the casserole over moderate heat and bring the mixture to the boil. Reduce the heat to low, cover the casserole and simmer the tzimmis for 1 hour.

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

Remove the casserole from the heat and transfer it to the centre of the oven. Cook the tzimmis, skimming off any fat occasionally, for 3 hours or until the meat falls away from the bones and the vegetables are very tender.

Remove the casserole from the oven. Serve immediately, straight from the casserole.

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