A shabbat classic and something steeped in history, this stew is 5000 years in the making.
Click here for video recipe and story on Instagram
"Food is about agriculture, about ecology, about man's relationship with nature, about the climate, about nation-building, cultural struggles, friends and foes." - Yotam Ottolenghi
Cholent is a traditional Jewish dish that has historical and cultural significance in Israel and other Jewish communities worldwide. It is a slow-cooked stew, typically prepared before the Sabbath and left to simmer overnight, allowing observant Jews to enjoy a hot meal on Shabbat without violating the prohibition of cooking on this day.
The origins of cholent can be traced back to the medieval period, with early references to similar slow-cooked dishes found in various Jewish communities across Europe and the Middle East. Over time, the dish has evolved, incorporating regional ingredients and cooking techniques that reflect the diverse cultural influences within Jewish communities.
Israeli cholent often includes a variety of ingredients such as meat (usually beef or chicken), potatoes, beans, barley, and other vegetables. The stew is seasoned with a blend of spices and herbs, creating a rich and flavorful dish that is both hearty and comforting.
Cholent holds a special place in Israeli culinary traditions, as it symbolizes the observance of Shabbat and the importance of gathering with family and friends over a shared meal. It embodies the values of community, tradition, and the celebration of Jewish culture, making it a beloved and significant dish in Israeli cuisine.
Israeli Cholent Recipe
Prep time 20 minutes | Cook time 12 hours | Serves 6
Ingredients:
1 cup dried beans (such as kidney beans or chickpeas), soaked overnight and drained. I used Gefen brand Cholent bean mix
1 cup pearl barley, rinsed (Gefen brand)
1 pound beef short rib, with the bones
1 pound fat heavy stew meat, brisket, chuck
1 marrow bone
2 large potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 large onion, chopped
6 cloves garlic
6 hard boiled eggs, peeled
1 tablespoon honey
2 tablespoons vegetable oil
4 cups beef or chicken broth
2 tablespoon paprika
2 teaspoon cumin
2 teaspoon turmeric
Salt and pepper to taste
Instructions for crockpot or slow cooker, or an oven on low setting 200F, 100C:
In a large pot Dutch oven or crock pot, start adding your ingredients, starting with potatoes and parsnips at the bottom. Then layer your onions, and then your beef.
Next top with your garlic, a layer of barley and a layer of beans.
In a large mixing bowl, stir together cumin, paprika, turmeric, salt, pepper into your beef or chicken broth.
Add the paprika, cumin, turmeric, salt, and pepper to the pot. Stir to combine all the ingredients. Finally add in your honey. Mix to combine
Pour the mixture until everything is submerged, if there's not enough liquid add more beef or chicken stock.
Allow the cholent to cook in the oven or crockpot for at least 12 hours, or overnight, until the meat is tender and the beans and barley are fully cooked.
30 minutes before taking it out, submerge the hard boiled eggs in the cooking liquid.
Adjust the seasoning if needed before serving.
Israeli cholent is traditionally served hot and is often accompanied by fresh bread, such as a shabbat challah or other side dishes. Enjoy this hearty and comforting dish as part of a special Shabbat meal or for a cozy weekend gathering with family and friends.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.
Middle East
Bahraini Harees - A humble mash of chicken and wheat
Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup
Israeli Tahina - A delightful sesame sauce for any use.
Jewish Cholent - A hearty, beefy overnight stew.
Jordanian Kanafe - A show-stopping crispy cheese cake.
Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.
Palestinian Maqluba - A towering one pot spiced rice and meat dish.
Syrian Hummus - A classic take on a perfect starter.
Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.
North Africa
Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions
Egyptian Basboosa - A sweet semolina cake with simple syrup.
Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.
Libyan Bazin - A hearty stew served with mashed wheat.
Moroccan Couscous - A true North African classic featuring lamb and raisins.
Tunisian Ojja - A spicy and tomato-y egg dish.
Comments