Tsymes is a Jewish dish, it is a sweet stew prepared with various ingredients that can vary widely depending on the territory, as well as family and personal preferences. Historically, the traditions of the preparation of the cymes go back to the culinary traditions of the Ashkenazi Jews. This is an indispensable component in the festive menu for the Jewish New Year. Tsymes is considered a festive delicacy dish, despite the simple cooking and simplicity of the ingredients used. In a figurative sense, the word "cymes" means "very tasty", "the best."
What are cymes made from?
Usually, a fatty (of course, kosher) meat is used as the main product for the preparation of Jewish cymes. However, there are known variants of recipes for cymes and without meat. Such options are especially remarkable for vegetarians. Prepare carrot cymes, beans, cymes with chickpeas (there are also some other options).
Kosher Cymes
So, zimes meat kosher with beans and prunes. First, we go to the bazaar and buy a good fresh kosher (or halal meat), better - young lamb. You can, of course, use veal or chicken, turkey. The rest of the products should also be fresh and quality.
Ingredients:
- grams of 600 meats;
- gram 300 carrots;
- gram 200 onions;
- 80 g of vegetable oil;
- gram 300-500 boiled beans;
- 200 g steamed prunes (pitted);
- gram 30-50 butter (natural);
- 1-2 tablespoons of not too fragrant honey;
- 2-4 cloves of garlic;
- dry spices (pepper ground black and red, ginger, cardamom, saffron, sweet paprika).
Preparation:
Meat cut into small pieces (brusochkami) and fry in a saucepan in vegetable oil. Separately in a frying pan fry to finely chopped onions and add to the meat. Pickled and peppered, seasoned with dry spices. Add the raw shredded carrots and pour some water, you can have a little light (better pink) wine. The liquid should cover solid products for 1-2 centimeters. We will put everything out on low heat, stirring occasionally with a spatula, almost to the ready. Add the chopped prunes and boiled beans, fill with butter and honey. We cook on very low heat for another 8-10 minutes. Turn off the fire. Add the chopped garlic and mix. Cover the lid and wait for 5 minutes. Tsymes with meat is ready. You can serve to the table, if you like, with fresh herbs. If you include 100-150 raisins in a gram, the taste will be even more refined and interesting. You can add 1 tablespoon of tomato, but not more.
Tsesmes with pears
In autumn it is good to cook spicy pear cymes.
Ingredients:
- 1 kg of fresh autumn not too soft pears;
- 4-5 tablespoons oil (it is better to use a mixture of olive with creamy);
- 0,5 glasses of water;
- 2-3 tablespoons of flower honey;
- 25 ml of cognac or light vermouth (sherry, Madera);
- some vanilla and cinnamon;
- 1 hot red pepper;
- half a lemon.
Preparation:
We will wash the pears and dry the napkin. We cut each pear into 4 parts and remove the cores. A little warm in the saucepan oil. We'll cut it with not too thin slices and sprinkle with lemon. We put the slices of pears into a saucepan. We pour water, add cognac, honey. Add also vanilla and cinnamon, it is easy to season with spicy pepper. We will cook on low heat until cooked, gently stirring. We cook for a very short time - a few minutes. Readiness is defined by the softness - the taste. Slices should not disintegrate. Spicy zimes without meat can be served as an independent dish, as a dessert, or with stew (baked meat), with a bird, with fish. You can cook cymes with potatoes, apples, pineapple, you can widely use a variety of dried fruits.