Traditional cholent

8 servings

Ingredients

Quantity Ingredient
1 cup Barley, washed, checked, soaked overnight
x Salt and pepper to taste
⅔ cup Lima beans, washed, checked, soaked overnight
6 (to 8) Potatoes, peeled and quartered
2½ pounds Flanken or chuck meat OR--
1 Whole Chicken

Directions

TRADITIONAL CHOLENT

Since cooking is forbidden on Shabbat, cholent was innovated by Jews in many countries; a Shabbat noon hot-meal tradition, prepared the day before, then left to cook overnight, over covered low heat, in a 225F oven, or in a crockpot. In Eastern Europe, cholent was taken to the town baker before Shabbat to be kept warm in his oven through the night. A large dumpling, called kugel or kishke, was included on top of the cholent. This delicious stew-type dish, which includes meat or chicken, potatoes, barley and beans cooks slowly while its flavors blend, spreading a delightful aroma throughout the house. In Israel chicken, which is more economical. lower in cholesterol, and more readily available, is used instead of meat. A whole chicken placed on top of the other ingredientswill remain intact throughout the night.

Place all ingredients in a pot, with potatoes and meat or chicken on top. Add water to cover, plus 1 inch. Bring to a boil, cover and simmer over low heat for 1 hour. Do not stir (so that chicken will remain whole). Place pot on a covered stove-top (blech) over low heat to cook overnight; or place in 225F oven until lunchtme the next day; or put cholent ingredients into a slow-cooking crockpot, cook on high heat for nearly an hour, then cook overnight on low heat.

To add a richer brown color and more flavor, start by carmelizing some sugar: In a pot, add 2 tablespoons of sugar to 2 tablespoons of oil.

Cook slowly over medium-low heat until mixture turns a deep brown, then immediately add a cup of water to stop browning. Place Fluffy Kishke on top of cholent. Serves 8-10 VARIATION: Instead of carmelizing sugar, add 6 pitted prines or 2 tablespoons of honey to cholent.

From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.

Lefkowitz

Submitted By SAM LEFKOWITZ On 06-08-95

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