Modern Tzimmes
About this Recipe
This is a Modern Israeli Tzimmes. Middle Eastern food dominates in Israel. Sweet and piquent, this spiced carrot salad is much different than Eastern European versions.
Headnote
4-6 servings
Cooking Time varies
Equipment You Need
Large Saute Pan
Serving Bowl
Ingredients
5 large carrots
1 onion
2 red peppers
oil for frying
2 tablespoons paprika
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon cumin
2 tablespoons currants (small raisins)
1/2 cup water
A handful of chopped parsley
Preparation
1.Chop the carrots into discs, and cut the onion and peppers into strips.
2.Put a large Saute Pan on medium heat, add some oil and then add the vegetables. Stir as the vegetables begin to soften so that nothing sticks.
3.Add the paprika, honey, salt, cumin, currants and water, and stir to integrate. Cover the pot and let simmer on a low flame until all the vegetables are soft. Be careful — if they get too soft and you stir them too aggressively, they could mush.
4.Remove the lid so that excess water can boil off. Shut the heat off when the sauce is moderately thick and not watery. Mix in a handful of chopped parsley.
Serving
Transfer to bowl. Add some more parsley on top to make the dish attractive.