Rosh Hashanah Carrots

Last Updated on Sunday, 15 August 2010 03:22 Written by Flax Sunday, 15 August 2010 03:19

It is a Jewish tradition to eat carrots on the Jewish New Year. This is based on the similarity between the word carrots (gezer) and the prayers for a good year (gzar dinanu letovah). Ashkenazi Jews eat a very sweet carrot dish called zimmis, which is carrots, cooked in honey or sugar and maybe some fruit as well. I prefer this Sephardi carrot recipe which has the sweetness but has other flavors as well which gives the dish more dimension.

While I serve these carrots specially and only on Rosh Hashanah (the Jewish New Year) they can be eaten all year round. In fact I was often hosted by an Algerian family that would serve them, with other salads, as a first course at the shabbat table.

I prefer to serve them only on Rosh Hashanah as they are especially rich and sweet, which to my mind should be a holiday treat. They are absolutely scrumptious, make a lot because they will be devoured.


1 bag of carrots (1 kilo–2 lb.)
2 cloves garlic, pressed
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp hot pepper (optional)
2 tbsp sugar
juice of 1/2 lemon
corn oil or olive oil

Peel and boil the carrots in lightly salted water until you can easily prick them with a fork. Do not overcook as they will fall apart.

Slice the carrots into 1/2 inch rounds. Heat the oil in a frying pan, add the remaining ingredients and stir for 30 seconds. Add the carrots and fry on a low flame for 5 minutes. Remove from the flame and refrigerate for 2 hours.

Serve cold, accompanied by bread and other salads.


Leave a Reply