Ah, cholent. Simple ingredients – meat, potatoes, beans and barley – but yet there may be no traditional Ashkenazic food that is more of an acquired taste. If you've never made cholent before, or haven't yet found that perfect go-to preparation, try out this basic recipe from the Heimishe Cookbook. Please note: this cholent is prepared on the stove before Shabbat, not overnight in a slow cooker as many have become accustomed to doing.
- Cooking and Prep: 2 h
- Serves: 14
Make the Cholent
In an eight-quart pot, sauté onion and garlic in oil until transparent (optional).
Add potatoes and meat and sauté for an additional 10 minutes.
Add remaining ingredients, bring to a boil.
Reduce heat and cook for one hour.
Add cholent kugel and cook for another hour.
Two chicken quarters can be used instead of turkey or beef.
Photography and Styling by Baila Rochel Leiner