#Tzimmes: Join Me in Feeding the Needy

Emily Weisberg Masbia Tzimmes GiftHi, this is Emily Weisberg from mosscafeny.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! 





Coconut Curry Spiced Black Eyed Peas by Abigael Birrell


  • 2 cups black-eyed peas, dried
  • 1 red onion, coarsely chopped
  • 3 jalapeños, with stems and seeds removed
  • ½ cup shredded, dried unsweetened coconut, covered with½ cup boiling water, set aside for about 15 minutes, and then drained
  • 2 teaspoons fine kosher or sea salt
  • 2 teaspoon cumin seeds
  • 1 tsp coriander seeds
  • ½ teaspoon ground turmeric
  • ¼ tsp cardamom
  • 2 tablespoons coconut oil
  • 2 teaspoon black mustard seeds
  • ¼ cup coconut milk
  • 2 scallions, thinly sliced
  • ¼ cup cilantro leaves


Makes 6 cups.

In a large saucepan, cover the peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Add a pinch of salt and 3 cups of water and bring to a boil, uncovered, over high heat. Skim off and discard any foam that rises to the surface. Cook until peas are tender. Pour 1 cup water into a blender, and add the chopped onion and the chopped chilis. Add the shredded coconut, salt, cumin seeds, coriander seeds, cardamom and turmeric. Puree to make a rough paste. Set it aside.

Stir the coconut paste into the cooked black-eyed peas and simmer over medium-low heat, uncovered, stirring occasionally, until the flavors mingle, 5 to 10 minutes. Heat the oil in a small pan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping , about 30 seconds. Stir mustard seeds, oil and coconut milk into black eyed pea mixture. Sprinkle with sliced scallions and cilantro and serve warm.

Edible Magazine Bronx Edition, September 2016


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