#Tzimmes: Join Me in Feeding the Needy

Itta Werdiger-Roth Masbia Tzimmes GiftHi, this is Itta Werdiger-Roth from thehester.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!




Tzimmes is a hot, sweet carrot dish often served on Rosh Hashanah, for a sweet new year.

I’m a traditionalist. If you’re going to make tzimmes, I say, do it properly. This is my grandmother’s recipe, which dates to her time in the town of Kharkov, Russia.


  • 1 ½ teaspoons salt
  • 1 lb flour (a mixture of white flour and course semolina is optimal)Itta_Werdiger-Roth_Tzimmes.jpg
  • 2 white onions
  • 1 lb schmaltz--unrendered/raw chicken fat (or 3 sticks margarine)
  • a squirt of honey
  • 4-5 prunes (optional)
  • 1 cup brown sugar
  • 1 lb carrots peeled and sliced into rounds
  • ½ teaspoon course ground pepper
  • 1 white onion
  • Salt and pepper
  • A piece brisket or flanken


Place the carrots in a bowl. Add the sugar and honey. Stir well and let sit in the refrigerator at least a few hours, preferably overnight.

Preheat the oven to 400 degrees and place the carrot-sugar mixture in a large casserole dish. Add the prunes if you’re using them.

Chop the onions and place in another bowl. Chop the schmaltz and add to the onions. Add the flour, salt and pepper. Start mixing with a wooden spoon and then knead with your hands until it becomes doughy. Roll the dough like a sausage and place it in the center of the casserole dish, with the carrot mixture.

If including the optional meat, rub the brisket with salt and pepper. Sautee an onion and pan-sear the brisket in the same pan. Bury the meat under the carrots, together with the kneidlach mixture.

The carrots should have released some liquid. Depending on the amount of moisture, add some water–just enough so the carrots are covered.

Cover the dish and place it in the oven. After 15 minutes, turn the temperature down to 320 degrees. Cook for about three to four hours, checking periodically to make sure the dish doesn’t boil over.

Can be frozen and reheated.

Credit to: Featured on MyJewishlearning.com

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