This recipe for Cholant- Ashkenazi Chamin- is a version that embodies the characteristics of Eastern European Shabbat pots, in particular from the kitchen’s of Polish Jews. This iteration is yet another member of the endless family of slow-cooked legume dishes that Jews all over the world have prepared for Shabbat for centuries. Each community and even each family probably has its own special version – share your version here.
Ingredients for Cholant - Ashkenazi Chamin
- 5 tablespoons Sugar
- 2 tablespoons Salt
- 1 tablespoon ground black pepper
- 5 tablespoons date honey (silan)
- 4.4 pounds (2 kilograms) beef neck meat or short ribs
- 2.2 lbs (1 kilogram) dried beans and dried chickpeas White and red beans, and chickpeas soaked in water for 24 hours
- 6 marrow bones
- 12 potatoes medium sized
- 12 eggs hard-boiled, not peeled
- kishka (optional)
1. Heat the sugar in a pot with a cup of hot water, while stirring, until a brown caramel is obtained. Add salt, pepper, date honey (silan) and a little water and bring to a boil.
2. In this order add the beans, bones, meat, potatoes and hard-boiled eggs to the pot. Add water to cover and bring to a boil. Boil for about 5 minutes.
3. Lower the heat and cook for another 3 hours.
4. If using kishkah, tie it with a string, pierce it with a toothpick along its entire length, at intervals of ¾ of an inch (2 cm) and place it in the pot.
5. Seal the pot with aluminum foil and put it in an oven preheated to 212F (100C) degrees for 10-14 hours.
This recipe is taken from the interactive food display at ANU – Museum of the Jewish People. Chief Museum Curator: Orit Shaham Gober. Performance Content Manager: Liron Tzabri; Director: Amit Farber; Artistic director: Amit Farber; Photography: Daniel Lailah; Interactive: Creative Love.