Cooking Index - Cooking Recipes & IdeasCholent Recipe - Cooking Index

Cholent

Type: Chicken, Poultry, Turkey
Courses: Soup
Serves: 12 people

Recipe Ingredients

1 lb 454g / 16ozDried chick peas - soaked overnight
6   Chicken thighs
  = (or 2 turkey thighs)
2   Veal shoulder chops
  = (or 1 1/2 lbs stew veal)
1 tablespoon 15mlOlive oil - (to 2)
1 tablespoon 15mlSpanish onion - coarsely chopped (large)
8   Garlic cloves - coarsely chopped
2 tablespoons 30mlDark brown sugar
1 tablespoon 15mlGround fenugreek*
2 teaspoons 10mlGround cumin*
1 teaspoon 5mlGround turmeric*
1/2 teaspoon 2.5mlCinnamon
2   Carrots - cut 2" pieces
1 1/2 lbs 681g / 24ozBeef kielbasa or smoked bratwurst
  Knadles (matzo Balls)
1 cup 237mlMatzo meal
3   Eggs
  Salt - to taste
  Freshly-ground black pepper - to taste
  Skimmings from the cholent

Recipe Instructions

* Note: If fenugreek, cumin, tumeric, and cinnamon cannot be found, substitute 2 tablespoons curry powder instead of those spices.

Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.

Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.

In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.

Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree oven overnight. At any rate, it's much better the next day.

This recipe yields 10 to 12 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B48) - from the TV FOOD NETWORK

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