Chulent (Cholent)

Submitted by enr on 21 Nov 2009
1.5 kg beef - muscle and neck, cut into large pieces
3 pieces of veal shank with bone
3 bone containing marrow
4 cup white beans, stayed overnight in water
2 onions
2 heads of garlic
12 potatoes (peeled and medium)
2 cup pearled barley
10 eggs
2 Kiska or sausage
salt, paprika (hot and sweet)
100-200 g prunes or 2 tbsp honey
Preheat the sunflower oil in a large pot and arrange the meat above the bones, beans , onions, garlic and potatoes. Onions and garlic are peeled and put whole chapters as they soften and break the long cooking. Barley can be poured freely or to put in a plastic bag for cooking with little water in which they are placed a pinch of salt, pepper and paprika, the bag is pricked and put on top. Kiska or sausage on top. Spices (including honey) are placed in a container with water and stir well, then pour it into the container with the meat and pulses. Put the container on the stove to boil and boil for about an hour and a half. We move in the oven for about an hour and leave to cook 150 C. We reduce temperature to 100 C and leave an entire night in the oven, adding water (2-3 times should be checked). The next day is served, all are pulling in a large bowl and serve, and everyone pours from what he loves. * Beans - can be mixed two kinds of beans, or to put beans and chickpeas. * Kiska - it's intestines stuffed with flour outside Israel may be replaced with sausage or blood sausage. * How to prepare Kiska - intestine is filled with the following mixture: 13 tbsp flour, 2 eggs, 2 tbsp fried onion, 2-3 l. oil, 1 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin - filling products are poured into a bowl that fitfully filled with running tap water until it becomes creamy.
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21 Nov 2009


Honey, anything with the name have to do I think. Cholnt is a general name that I know, is slowly cooked because Sabbat, then you do not cook, do not light fires, etc. So cook Friday night and it stays until Saturday at noon in the fire which is also Friday. You may want to write Cholent and specify what. Because there is even sweeter, of dumplings and oshaf example.

Yeah, right ...Traditional winter dish that is prepared for Saturday. The idea of ​​cooking is the result of attempts by Jews to create a warm meal on Saturday, when a canon can not include oven, hob, no fire at all ... For, like dzhahnuna, cook very long time, for example. put it on Friday to have a warm meal on Saturday Very Happy On the long cooking tastes confuse an unusual and very tasty, unfortunately, is not the most photogenic and attractive-looking dish ... The word *chulent* is Yiddish comes from chault-lent, KICs. slow cooking; Israel in a more familiar names Hamish is coming from the word for warm = ham ...