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Since cooking is forbidden on Shabbos, cholent was innovated by Jews in many countries: a Shabbos noon hot-meal tradition, prepared the day before, then left to cook overnight on a low heat. 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. A whole chicken placed on top of the other ingredients will remain intact throughout the night.
2 to 3 tablespoons sugar
1 tablespoon oil
2/3 cup lima beans or Glicks Navy Beans
1/2 cup Glicks Barley
1 small onion, diced (optional)
1 cup raw rice (optional)
2 pounds meat (chuck, flanken, or shoulder), cut into 2 large chunks, or 1/2 – 1 whole chicken, quartered, fat removed
3 to 4 tablespoons ketchup
soup bones (optional)
3 cloves garlic, minced
1/4 teaspoon black pepper
7 to 8 medium potatoes, cut into quarters or eighths
water to cover (about 7 cups)
1 large onion, diced
2 medium carrots, shredded
1 teaspoon salt
2/3 cup flour
1/2 teaspoon pepper
1/2 cup oil
1/4 cup cold water
1 cup Pereg Bread Crumbs
In a six- to eight-quart stainless steel pot, brown sugar in oil, while stirring. As soon as brown, add a cup of water to prevent it from burning.
Add the beans to the pot, then barley.
If desired, in a separate pot, sauté onion in oil. Combine onion with rice and wrap in cheesecloth or baking paper. Completely immerse bag of rice in water with beans and barley. Add soup bones, if desired, meat, ketchup, and seasonings.
Place potatoes on top. Add water to cover all ingredients. Cover and bring the cholent to a boil. Lower heat and simmer for about one hour. If necessary, add a little more water. The water should not quite cover the food. Add kishke.
Place pot on a covered stove-top (blech) over low heat to cook overnight; or place in a 225-degree-Fahrenheit oven until lunchtime the next day; or put cholent ingredients into a slow-cooking crockpot, cook on high for about one and a half hours, then cook overnight on low. Do not stir while cooking.
To serve, place kishke (recipe follows), meat, and rice ono a large platter. Serve potatoes, beans, and barley separately in a large bowl. Alternatively, give it all a stir and serve combined, with the kishke on top.
Combine all ingredients and form into a long roll.
Wrap in baking paper and place on top of cholent mixture before Shabbos.
This recipe is excerpted from Classic Kosher Cooking: Simply Delicious by Sara Finkel (KTAV Publishing House). Photography by Tamara Friedman
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yummmmmmmm. when made it for the first time it was heaven and my family that usually doesn’t like chulent tasted it and loved it and the pot was empty before shobbos and I literally had to cook another pot this time doubleing the recipe I started making it every week and everyone loves it thank you so much
Had to come back here to comment on the kishka recipe- it was soooooo good! I can’t believe I’ve been buying it my whole life and never tried making it from scratch. This was extremely easy and yielded excellent results just like the store bought stuff!