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Is it really Shabbos if there’s no cholent? We certainly don’t think so. This is how Yussi makes delicious homemade kishka and cholent just like he serves at Snaps! For more great recipes, watch Heimish @ Home!
2 slices bread/1 challah roll
1 and 1/4 cups Glicks Flour
1/3 cup oil
1/3 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons sugar
2 tablespoons shmaltz (or 2 teaspoons oil)
1 glove!
1/2 pack cholent mix, soaked overnight in water
1/2 pack Gefen Barley
1 onion, diced
5 cloves garlic, chopped or 5 cubes Gefen Frozen Garlic
2 peeled potatoes, diced
1/2 cup shmaltz
1 tablespoon salt
1/4 cup brown sugar
1/2 teaspoon black pepper
1/2 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
pinch of cumin
2 cups chicken stock, such as Manichewitz Chicken Broth
1 cup water
2 to 4 pieces flanken (approximately 2 pounds)
1 or 2 marrow bones
1/2 cup Gefen BBQ Sauce
Soak bread in water until soft then squeeze out water. Combine remaining ingredients and mix well until dough forms.
Split dough into two and roll up in Gefen Parchment Paper.
Boil the barley in a separate pot for a half hour.
Heat shmaltz in large pot then add onions and garlic and sauté until lightly browned. Add potatoes and meat and brown for a few more minutes. Add chicken stock and water and the rest of the ingredients. Bring to a boil then lower flame to low until ready to serve or transfer to crockpot on low setting. Don’t forget to say l’kovod Shabbos kodesh.
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