#Tzimmes: Join Me in Feeding the Needy

Dahlia Abraham-Klein Masbia Tzimmes GiftHi, this is Dahlia Abraham-Klein from silkroadvegetarian.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt Masbia will include a collection of close to 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts! 



 Moroccan Carrot Chickpea Salad


  • 1 tablespoon cumin seedsDahlia_Abraham-Klein_Moroccan_Carrot_Chickpea_Salad_Tzimmes.JPG
  • cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon fine sea salt, plus more to taste
  • teaspoon cayenne pepper
  • 10 ounces carrots, julienne
  • 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
  • cup medjool dates, cut into chickpea-sized pieces
  • cup fresh mint, chopped
  • For serving: lots of toasted almond slices


To make the dressing, first 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. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

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