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Wednesday, February 7, 2018

SÁBADO JUDÍO, THE SABBATH WITH A RECIPE FOR CHOLENT

Worship
Photo from: Andre Nance
Sabbath. As it was prohibited for Jews to work on Saturdays, cooking and house cleaning were forbidden also. Stews were prepared on Fridays. The top of the pots were sealed with dough to prevent the juice from escaping and cooked all night long, see adafina for the main meal on Saturdays. Cooked food was served for snacks and other meals. [Gitlitz. 1999:4:18]

EMMA COHEN’S VERSION OF CHOLENT, A SLOW-COOKED SABBATH STEW

Ingredients

Boiling Cholent
Photo by: Lord-Williams
1 cup dried beans
3 whole garlic cloves
2  onions, chopped
14 oz turnips sliced
2 ½ lbs beef stew meat
2 marrow bones
½ c pearl barley
2 tsp ginger
½ tsp cloves
1 tsp cinnamon
1 ½  tsp turmeric
1 tsp cumin
1 tbsp salt
½ tsp white pepper 
6 eggs 
1 quart chicken broth



Preparation

Quickly soak beans in the bottom of a pot covered with water to allow epansion. Bring to boil for 5 minutes. Remove from heat. Let soak hour. Drain and rinse. Set aside.

Put olive oil in a heavy oven proof pot and heat over a burner. Add garlic; stir-fry for about 2 minutes- Add onion and continue to fry until the onions brown, about five minutes, stirring constantly. Remove onion and garlic and set aside. Add beef and stir-fry over medium heat until lightly browned, about five minutes. Return onion and garlic to the pot and mix. 

Add beans, and remaining ingredients.  Add enough water to cover ingredients and bring to a gentle boil. 
Then put it in the oven and continue cooking over night.

Traditonally, this dish is prepared on Friday before sundown.







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