How to Cook Cholent for Shabbat

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Cholent or hamin is a traditional Jewish stew usually eaten for Shabbat lunch. This stew is prepared on a Friday and is simmered overnight.  It is kept warm until eaten for Shabbat lunch by placing it on a hotplate or slow oven. The cholent’s basic ingredients are barley, onions, kidney and lima beans, large chunks of flanken, red potatoes, beef marrow, salt and pepper.

  • Sauté meat and onions for a few minutes.
  • Wash the barley under cold water, as well as the beans.
  • Peel and slice the potatoes.
  • Add barley, beans, bone marrow, and garlic to the flanken and onions.
  • Add water and bring to a boil. Season it with salt and pepper.
  • Let it simmer for an hour.
  • Preheat oven to 95 degrees C.
  • Put the cholent in a pot and place it in the preheated oven. Cook it overnight.
  • Make sure that the cholent has enough liquid. Add water if necessary.
  • Do not stir the cholent to prevent the chunk of potatoes from breaking.

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Posted by on Wednesday, August 11th, 2010. Filed under Jewish How To. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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