TSIMESS
This traditional Jewish dish, Tsimess, offers a comforting blend of flavors and textures, perfect for a Shabbat dinner. The recipe combines parboiled spinach and sorrel, seasoned with nutmeg, pepper, and salt, then baked in a slow oven. This simple preparation method results in a savory and satisfying side dish, with a slightly tangy flavor from the sorrel.
Ingredients
- 1 pound Spinach (Quantity estimated (not specified in original recipe))
- 1 pound Sorrel (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Ground nutmeg (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Olive oil (Originally 'drippings'. Substituted with olive oil for modern preference.)
Instructions
- 1Wash the spinach and sorrel thoroughly. Parboil the spinach and sorrel separately until slightly softened, about 5 minutes. Drain well.
- 2In a bowl, combine the parboiled spinach and sorrel. Season with ground nutmeg, pepper, and salt to taste. Add olive oil to moisten the mixture.
- 3Preheat oven to 300°F (150°C). Place the mixture in a covered dish and bake in the slow oven for about 1 hour, or until heated through. This dish is traditionally prepared on Friday and kept warm until Shabbat dinner.