NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=

 

 
Cholent (Jewish Stew)
Stew for Sabbath Lunch Eaten by Jews
3 Tbls. oil
2 Tbls. sugar
6-7 peeled potatoes
half a cup of barley
cup of mixed beans
meat bones or meat chunks
1 onion
salt and pepper
3 eggs
kishke

 

Soak the beans in water over night so they are soft. In large pot, add the oil and sugar. Quarter the potatoes and put them in the pot. Add the beans and barley. Add the remaining ingredients. To make the cholent extra special, add the raw eggs (in their shell) and a kishke to the mixture. Cover with water and bring to boil. Cook on a low flame for 1 -2 hours. Place on the hotplate before shabbat and leave it there until you're ready to serve.

Click on Virtual Jerusalem for more great recipes from Israel!

Preparation Time: Serves:
Recipe Origin: Israel
Submitted by:
Virtual Jerusalem

Israel
This recipe has been viewed 9114 times.
Google
 

 

Copyright © 1999-2024 NetCooks.com
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:  cooking@netcooks.com

Site Design by: Impressions 1st Consulting