Last week, I blogged my chulent recipe and told you I'd be trying my friend's Sephardic hamin recipe. Well, I did, and everyone LOVED it. It was such a wonderful experience that I've decided to try a new chulent every week until I run out of ideas. Don't let me down! Please share your chulent (a.k.a. cholent) recipes in the Comments section below so I can add it to the queue. Each week, I'll tell you which one we tried, write up the recipe, and let you know how we liked it. Who knows, we just may find a new favorite!
Just a note - don't be intimidated by having to write up a formal recipe. If you don't have a real recipe, just list the ingredients and I'll figure the rest out.
Esther Shemtob's Hamin
I made some small changes to this recipe to suit my family's preferences. It was wonderful. If you like lamb, you have GOT to try this. I did have a hard time finding lamb shanks at the Lakewood butchers which cater to a mostly-Ashkenazic community. Esther says you can also use lamb stew meat.
1 cup barley or wheat berries
4 Idaho potatoes, cut in cubes (about 12-16 pieces per potato)
2 onions, chopped coarse
2 teaspoons salt
some garlic powder
1/2 teaspoon cumin powder
2-3 lamb shanks (ask your butcher for nice, meaty ones)
Combine the barley/wheat berries, potatoes and onions in a crock pot. Mix them well and then add in the salt and spices. Lay the lamb shanks on top and cover generously with water. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.
ABOUT ME (AND THIS BLOG)
If you're an ordinary person who wants simple ideas for eating kosher, you've come to the right place! I'm just an ordinary Jewish working mom who lives a harried, busy life. I created this blog to share my ideas about how to eat kosher (and usually healthy!) without spending all day shopping, eating, cooking, and measuring portions. I hope you enjoy your visit here.
Visit my other blog!
Here I sit, less than 24 hours before Shabbos, remembering the wonderful meat cigars we had last week. They were crisp. They were perfectly...
I've been in the throws of a food blogger's dilemma. On the one hand, my followers are relying on me to share a flood of simple Pesa...
Every homemaker should have a signature chocolate chip cookie. A signature cookie defines you as a cook. As a homemaker. Perhaps even as a ...
I do lots of experimenting in the kitchen and my family has learnt to put up with it. Earlier this year, I went on a mission to find a new...
I enjoy fish prepared simply, drizzled with a little olive oil and seasonings and then grilled, baked or pan fried. But the hardest thing...
My absolute favorite Pesach dish is egg noodles, lukshen in Yiddish. Lukshen are, essentially, thickish egg crepes rolled up and sliced so t...
I personally am not a major potato kugel fan. I prefer less traditional (and slightly more elegant) fare like crisps or pandow...
Jachnun dough, formed (probably incorrectly) in loaves This Shabbos, I tried a new vegetarian chulent recipe. Since we were going to be...
Raise your hand if you're a mom. Now, keep your hand raised if you have found a dinner that your ENTIRE family will eat (yes, including...
Anyone else around here need some comforting this week? I don't know about you, but what with the earthquake , the hurricane , and...
- baking with dorie
- budget friendly
- freezer friendly
- goes great with yogurt
- great as leftovers
- kid friendly
- kugel replacement
- main dishes
- quick and easy
- special occasions
- string beans
- weeknight dinner
Rivki Locker, 2010. Powered by Blogger.