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Tzimmes, or tsimmes (Template:Langx, Template:Langx), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam).<ref name="zeldes" >{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="dict" />
Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Some cooks add chunks of meat (usually beef flank or brisket).<ref name="zeldes" /><ref name="dict">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Nathan">Joan Nathan, Joan Nathan's Jewish Holiday Cookbook, Schocken, 2004; page 228.</ref> The dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon or other spices.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The name is a Yiddish word that, according to the Oxford English Dictionary, may come from Middle High German Template:Langx.<ref>"tzimmes, n." OED Online, Oxford University Press, March 2022, www.oed.com/view/Entry/208475. Accessed 17 April 2022.</ref> "To make a big tzimmes over something" is a Yinglish expression that means to make a big fuss, perhaps because of the slicing, mixing, and stirring that go into the preparation of the dish.<ref name="Nathan" />