jewish cuisine #1 Cholent, the king of Shabat - Recipe in pictures by steps

One pot is enough for a whole meal and the whole family. Just throw everything in and wait. Cholent is a dish that you not waiting for, the cholent is waiting for you until you are ready for it.

The origin of the name Cholent comes from Latin and is meant to be hot. The cholent is prepared on Friday and it cooks in a low heat for many hours, until it is eaten on Saturday at noon.

Because cholent is a traditional and domestic dish, the recipe usually goes from parent to child and remains as it has been for generations. My grandmother and my parents did not cook cholent themselves, so I invented my own version of Chont, which I came to after many trials.

So here's my version of Cholent:

Fry onions in a large pot

Add beans and barley and stir

Place the meat in a pile over the beans

Place the potatoes around the meat in two layers

Above all, there is kishke and eggs

Mix the spices with water, and pour into the pot until the height covers most of the potatoes

The water in this pot is a little too high

Boil the dish on the stove and put in an oven that will cook for at least 16 hours in low heat

list of ingredients:

Two white onions

A cup of beans

A handful of barley

1/2 - 1 kilo of meat (I use an Argentinian Asado or osso buco, the bone inside adds to the taste and texture)

Potatoes

Kishka

Whole cloves of garlic

Eggs

Salt, pepper, sweet paprika, sugar and a little cinnamon.

Three weeks in a row tried to take a picture of Cholent ready, but by the time I got the camera to the table, it was all gone. After three times I gave up. There was only a picture of a plate left over.