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Eli's Cholent

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Eli's Cholent K ishke Ingredients Method 3 Cups flour Grate onions very finely, add oil and 21/2 Cups oil spices. Mix well. 1 dsp paprika Add flour and mix very well. 1 dsp garlic powder Should be a consistency slightly 1 1/2 dsp salt thinner than honey. 1/2 dsp black pepper Place in foil and place in oven at 175 1 very large red onion for approx 1 hour. Then put on top of cholent pot until ready to serve. T he Joys of Jew ish Cooking Customs Beit Menachem Ladies Guild presents • Sephardic Jews have a slightly different version of cholent. They add rice, chickpeas, chicken, and peeled hard-boiled eggs. Many Sephardic cholents include spices such as curry, nutmeg, cloves, Eli’s Cholent and cardamom. An Overnight Delicacy • W hen warming food on Shabbat, Jewish law requires an intervening material to be placed between the flame and the pot. Referred to as a 'blech', this metal pan serves as a reminder not to adjust the fire in any way. The same applies when using a Instructor: Eli Boymelgreen hot plate or slow cooker. A piece of foil is placed on the heating element to serve as the 'blech'. S pice S pirit INGREDIENTS Preparations Sweet potato, med/lrg Let beans soak overnight in cold water (or at Cholent is a tasty stew or soup that includes meat, potatoes, beans, 1.25kg potatoes least 2 hours before cooking). and rice or barley in a variety of combinations. It is served on Shab- 3 red onions Peel and wash potatoes, sweet potatoes and 1 Cup barley carrot, then cut into desired size. bat day during the noon meal. 1 Cup kidney beans Peel onion and slice into med-small pieces 1 Cup lima beans (about 1/2 baby finger). Many people place a special emphasis on the importance of eating SPICES Method cholent. It is a custom to eat warm foods on Shabbat. This custom 2 dessert spoons salt Place 6 Cups of boiling water into crockpot 1 dsp paprika or pot. Adjust temp so that water stays hot. began when a small break away sect denied the oral Torah (Bible). 1/2 dsp black pepper Add 1/4 carton onion soup mix and stir well This group followed only the written word of the Torah, ignoring all 1 dsp garlic powder until dissolved. 1/2 dsp white pepper Add all spices. Add honey, tomato sauce of it's explanation. 3 pnch cayenne pepper (ketchup), sweet thai chili sauce and apricot 1/2 dsp cumin jam. Mix until everything is fully dissolved. These people read the prohibition against using fire on Shabbat liter- 1 pinch curry powder Let simmer for 5-10 minutes. 1 pinch chili powder Saute 2 onions in little oil until very golden ally, disregarding the rabbinic clarification. They spent the entire 2 drops Tabasco sauce brown and add to pot. Drain beans and add twenty four hour period in darkness, without heat. This group of 2 dsp honey to pot. 1 dsp apricot jam Add potatoes, sweet potatoes, carrot and one people did not take into account the explanation of this prohibition, 1.5 squirts tomato sauce more chopped onion. Mix well to coat vegies forbidding igniting or active use of fire, although allowing enjoyment 1 squirt sweet chili sauce with flavouring. (hot) from an existing fire. Make sure there is enough water before 1/4 carton instant Osem onion soup mix Shabbat so that cholent does not burn. If using crockpot, keep on high until just In order to clarify this biblical command, and to reject the twisted If too spicy, vary to your before Shabbat and then turn to low for the understanding of this sect, the rabbis began a custom of eating warm personal taste. remainder of Shabbat. foods on Shabbat. They wanted to make it clear that although one If using pot, bring to boil after adding all ingredients, and leave to may not ignite fire or cook on the Shabbat, we may derive benefit simmer slowly. from food placed on the fire prior to Shabbat. Before Shabbat, place pot on blech, or if using crockpot, put a sheet of silver foil in between the pot and the heat element so that you can see it. Serve Shabbat day and enjoy!! (Make sure not to stir on Shab- Many families serve cholent on Shabbat for this reason. It is kept bat). on a low fire or slow cooker from Friday afternoon until Saturday, typically enjoyed at the Shabbat noon meal. .
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