Prep Cook Yield Ready In
15 minutes 4.5 hours plus chilling overnight 10-12 24 hours

The Best Tzimmes We’ve Ever Tasted

A classic holiday recipe you will make again and again.

There was always tzimmes on our Rosh Hashanah dinner table, but I was never much of a fan. It was mushy. It had prunes (ick). But who am I to questions such an iconic dish of my ancestors? And so despite some lukewarm feelings about this dish, this year I decided to try my hand at making some tzimmes in my own kitchen. I failed miserably.

Luckily, my friend and colleague Gloria Kobrin from Kosher by Gloria offered to teach me in her New York City kitchen. Her recipe takes two days to prepare and is a beloved family recipe from her great-great grandma who brought it over to the U.S. from Belarus.

You can watch me and Gloria make her classic family recipe below. But let me say this: It was absolutely 100 percent crazy delicious — nothing like the tzimmes I remember from my childhood. I can’t wait to make it again for my family this holiday season. Find Gloria’s recipe for tzimmes below.



Want to try some other varieties of tzimmes?

Classic Tzimmes

Thanksgiving Tzimmes

Moroccan-Inspired Tzimmes with Saffron, White Wine and Chicken

Lamb Tzimmes

Healthy Tzimmes


  • 4 lbs sweet potatoes
  • 2lb Russet potatoes
  • 1 lb pitted prunes
  • 1 lb baby carrots, or whole carrots cut into 1 inch pieces
  • 3lbs flanken
  • 3/4 cup brown sugar
  • 1/2 cup fresh lemon juice


  1. Place one or two pieces of Flanken on the bottom of the casserole. Scatter half of the sweet potatoes, white potatoes, prunes and carrots over the meat.
  2. Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients.
  3. Fill the casserole with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer.
  4. Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
  5. Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven to table serving dish. Pour gravy in another container. Place both in fridge overnight.
  6. The next day, preheat oven to: 375°F. Remove casserole and container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and /or lemon juice depending on your taste. Pour gravy over meat and vegetables.
  7. Place casserole in oven and bake for two to three hours uncovered. Baste constantly until gravy has thickened and glazed the Tzimmis. If the top layer begins to brown too much, cover the casserole lightly with foil; and continue to cook.
  8. Serve hot. This recipe can be cooled completely and frozen.

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