Tzimmes with turkey

Tzimmes with turkey

Zimmes is a famous dish of Jewish national cuisine. Initially, Zimmes was served as a dessert, but today it can be prepared with meat and served as a main course.


  • 300 g of potatoes
  • 400 g of turkey
  • 1 tablespoon salt
  • 100 g prunes
  • 100 g raisins
  • 100 g of dried apricots
  • 2 medium sized carrots
  • 1 teaspoon of cinnamon
  • 350 ml of honey


The word "Tzimmes" literally means "treat", "delicacy" or "sweetness". Actually, it is originally a sweet, as it was traditionally served for dessert. Steamed sweet carrots with dried fruits, honey and butter - such a delicacy was the best way to finish any festive dinner. Over time, the recipe changed, new ingredients were added. The dessert turned into the main course.

Today, many cooks prefer to prepare Tzimmes with potatoes and meat. There are recipes of Tzimmes with egg, with dumplings, with pumpkin, beans, cauliflower - the amount of variations of this recipe is truly great! But in all the recipes there are ingredients, without which Tzimmes would simply not be Tzimmes: carrots and dried fruit. Today we introduce you to a version with potatoes and turkey. We recommend cooking Tzimmes with turkey in a large, thick-bottomed pot to allow all ingredients to reach the desired cooking stage at the same time.

Tzimmes with turkey - detailed photo recipe

1 hour 20 minutes

1. Cut the carrots into slices.

2. Quarter the potatoes.

3. Soak dried fruit in hot water.

4. Fry the turky in hot oil for 3 minutes.

5. Add water and wait until it boils.

6. Then place the potatoes and the carrots into the water and let cook for 10 minutes.

7. Remove meat and vegetables from the broth.

8. Add olive oil to a pot and fry meat, vegetables and dried fruit in hot oil.

8. Season with cinnamon.

10. Add honey and stir well.

11. Adjoin the broth – the meat and the vegetables should be covered.

12. Season with salt.

13. Cook on high flame for 35 minutes, until the broth has evaporated completely.

14. Serve hot on a big platter.

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