Saturday, December 27, 2008

Recipe: David's Quick and Easy Cholent

David spent some time last Friday night taking me through the recipe he uses for making cholent. Cholent, for the uninitiated, is a stew like meal you can start on Friday night and eat on Saturday for lunch. This allows you to have a hot meal on Shabbat without actually doing any cooking.

If memory serves me, here's how David makes his very tasty cholent. This recipe will serve a small group - say 4 - 6 people.

  • Cover the bottom of the crock pot in a thing layer of dry barley
  • Add in a can of Great Northern Beans
  • Dice up some veggies into large chunks, such as potatoes, onions and carrots. Add to the crock pot.
  • Season with salt, pepper, ketchup and pretty much anything else you have lying around. David says it's not easy to over-season cholent - I'm sure I can rise to this challenge
  • Optional: drop in some raw chicken, beef or sausage
  • Add some sort of liquid. Be creative here - beer, OJ, etc. works great. The exact amount to add is tricky. It should cover the beans, but leave a good portion of the cholent uncovered. You can remove water by taking the water that's condensed on the cover and shaking it out over the sink.
  • Cook on low from Friday night till Saturday lunch


If you follow the above, and it's a disaster - that's my fault. If it taste great, that's all Dave.

David: apologies if this was a family / secret recipe. Don't worry, not that many people read my blog, so it's really still a secret. Mostly. ;-)


  1. Anonymous1:45 PM

    Carrots and Brocolli are two ingredients which are forbidden to put into chulent according to the Torah.

  2. You're joking, right? Uh oh, maybe you aren't.

    Care to explain?