(As was served at Rabbi Hillel's installation)
Marilyn writes:
“Cholent is an Ashkenazi Shabbat staple. Its low and slow cooking method means that this stew can be assembled before Shabbat begins on Friday and eaten hot for lunch on Saturday, without breaking cooking prohibitions on Shabbat.
“Cholent is traditionally made with tough, fatty cuts of beef like flanken, shin or spareribs, which become tender as they are slow cooked. Potatoes, grains and beans are added for a hearty, one-pot Shabbat-worthy dish.
“My grandmother made cholent during the cold Canadian winter months, and it was a family favorite. Unlike hers, my version is vegan, made with a trio of beans and chewy barley.” VeganShabbatPareve / Dairy FreeMain Courses
Haven't tried making this but I love Kugel Yerushalmi! Someone make it and let me know how it turns out!
☞ Made all in one pot, without having to cook the noodles first
☞ Make in a Jaḥnun pot or a deep round mold with approx 20-22cm diameter Side DishesVegetarianPareve / Dairy FreeShabbatIsraeli
After you click Send verification email, we will send a confirmation code to the address shown above. Please correct the address now if anything has been entered incorrectly.
Email confirmation required
This form requires verification of your email address before it can be submitted.
Please enter a valid email address and request a confirmation code when you are ready.
Verify your email address
We sent a confirmation email to .
Enter the six-digit code below. If this address belongs to an existing login account, the email also contains a verification link.
