Sweet Potato & Carrot Tzimmes

Nyafat is pure cottonseed pit with carrot juice as coloring.
I go for chicken fat or coconut oil. Reply

Publix will cut you Flanken any time you ask them. Reply

Two small changes I would leave out the mandarin oranges and pineapple. It's too much going on. Reply

Nyafat was very unhealthy, as is margarine. Why not just add some real chicken fat so it will really taste as good as you remember? It is no more unhealthy than margarine. I don't cook with it all the time, but there are a few things that really need it. Reply

nyafat nutrients Nyafat contained hydrogenated fats and maybe some trans fats as well. As awareness has risen about how unhealthy these fats are, presumably consumers purchased less and less of it. Substitute liquid oils for it instead...much healthier. Reply

tzimmess I too remember flanken and even a marrow bone, just as I do when I make stuffed cabbage. Publix will cut you flanken. don't forget to add a little Passover kosher wine unless you drank it all. Reply

nyafat Unfortunately, nyafat has been discontinued--speaking for N.Y.C. Reply

tzimmes I remember my grandmother and aunts making tzimmes but I never got a recipe. Now it is too late. The recipe from "Spice and Spirit," is fine. I will probably throw in some dried apricots with the prunes. So far so good. But I do not remember anyone boiling it first. Maybe they did and I was just too young to remember. I thought everything was mixed together and baked. Does anyone know how to make tzimmes using the "Spice and Spirit" ingredients but just baking it rather than boiling it first?
Other than meat, does any one have any ideas for anything else to mix into the tzimmes? Reply

Meat in tzimmes Flanken is actually short ribs cut across the bone instead of between. You can substitute short ribs which are more readily available, or ask the butcher to cut them as you prefer.
Browning the meat and adding the other sweet ingredients works best on top of the stove and in the oven to finish; the flavor is better and you season the meat first. You can certainly use a slow cooker, but the flavor will be different. Reply

Nyafat Adrienne asked if anyone still uses Nyafat.
Most people probably don't know what it is.
My mother always used it, and when I got married in 1958 I always used the onion flavored Nyafat -- especially for Pesach.
To my dismay, I have not been able to find it anymore in the Cleveland, Ohio area -- even at a Kosher market. I was told that it is no longer available. Maybe NY is different. Reply

add orange juice and Nyafat query orange juice, chunks of leman, and/or any chopped dried fruit kicks up the citrus/tart/sweet taste in tsimmes - with meat or without. Question is does anyone still use Nyafat? Reply

meat tzimmes My Mom would have the chuck or flanken cut up like stew, brown it with some onion, then slow cook with carrots and prunes and sweet potatoes. I think you could do it in a slow cooker. add some beef broth to give it some liquid.
Where can you get flanken these days ?No kosher butcher in our area. i don't keep kosher, so I use a good chuck roast.. Reply

tzimmes i remember my grandmother making tzimmes with flanken, prunes and sweet kosher wine. does anyone know how it is done?

thank you Reply