#Tzimmes: Join Me in Feeding the Needy

Leah Hadad Masbia Tzimmes GiftHi, this is Leah Hadad from tribesadozen.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 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! 



Baharat Spiced Apricot Tzimmes

Another opportunity for Mixin' Traditions is this carrot tzimmes dish, sweetened with honey and dried apricots and spiced with baharat, a spice mix used in Iraqi and other Middle Eastern dishes. 

PrepTime:  30 min.

Cooking: 45 minutes


  • 2 pounds mini carrotsLeah_Hadad_Baharat_Spiced_Apricot_Tzimmes_(1).JPG
  • 1 cup sliced leeks, white and light green parts only
  • 1 bulb fennel, halved and thinly sliced
  • 4 shallots, halved and thinly sliced
  • 1 teaspoon salt, divided
  • 3 tablespoons olive oil, divided
  • 6 cloves garlic, sliced and cut into strips
  • ½ cup dried apricot, sliced into strips
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon Baharat (Iraqi spice blend; available at kosher markets)
  • 1-cup white wine
  • ½ cup vegetarian stock
  • 2 tablespoons honey
  • 1 teaspoon pomegranate molasses
  • ¼ cup parsley, chopped
  • ¼ cup roasted slivered almonds


Place 2 tablespoons olive oil in a shallow roasting pan, add the carrots, fennel, leeks and shallots, sprinkle ½ teaspoon salt and mix well to coat. Bake on the lower shelf of a preheated 400° F oven for 40-45 min., till done. Make sure to turn vegetables few times for even roasting.

While vegetables are roasting, heat up 1 tablespoon oil in a frying pan and sauté the garlic for 5 minutes. With a slotted spoon remove the garlic to a small bowl and reserve. To the same pan, add the apricots, ginger, baharat and ½ teaspoon salt and sauté for 5 min. Add white wine, stock, honey and pomegranate molasses and bring to a simmer and cook for 10 minutes on low. Adjust seasoning to taste.

Move vegetables into a serving platter, add the apricot sauce and mix. Adjust seasoning.

Before serving, sprinkle the parsley, roasted almonds and sautéed garlic all over the vegetables. Stir lightly to incorporate.


© LeahHadad/Tribes-A-Dozen  2015


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