The Forward's Yiddish Chefs Make a Tsimmes - Not One But Two

Making a tzimmes is a popular Yiddish expression for making a big fuss over something, probably because the dish involves a lot of chopping, slicing, and adding lots of ingredients including carrots, prunes, honey, and sometimes meat.

The Yiddish chefs from the Jewish Daily Forward are celebrating this holiday season by literally making not one, but two versions of the classic dish usually served on Shabbat and Jewish holidays.

Food is an important part of Jewish life, and that's why we include posts on Jewish cooking from time to time, including our annual visits to the Kosherfest show, which is coming up in November (watch for our on-the scene report in mid-November.)

We're especially fond of the periodic episodes of the Forward's cooking show, Est Gezunterheit, featuring Rukhl Schaechter and Eve Jochnowitz cooking while bantering in folksy Yiddish. We think the Yiddish words and phrases, especially those that are new to us, are even more fun than the recipes.

In this episode, they prepare two versions of tzimmes, one with meat, and one pareve. These versions are not overly sweet, and don't use sugar and honey. As usual, we include some Yiddish expressions translated into English.

Enjoy!

Tzikleipen = Sticking
Hiltzener leffel = Wooden spoon
Durchziktig = Transparent
Blee'en = Simmer
Lober bletter = Bay leaves
Deckel = Lid
Zaft = Sauce
Veyech = Soft

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