A Classic Cholent Recipe

Cholent is comfort in a pot—a slow-cooked, soul-warming stew that fills your home with the rich aromas of Shabbat. Whether you grew up with a classic Ashkenazi cholent or inherited a Sephardic dafina recipe, there’s a version for every taste and every kitchen.

Ingredients

Classic Cholent

• 2–3 tablespoons sugar
• 1 tablespoon oil
• 2/3 cup lima beans or Glicks Navy Beans
• 1/2 cup Glicks barley
• 1 small onion, diced (optional)
• 1 cup raw rice (optional)
• 2 pounds meat (chuck, flanken, or shoulder), cut into two large chunks or

  1/2–1 whole chicken, quartered and fat removed
• 3–4 tablespoons ketchup
• Soup bones (optional)
• 3 cloves garlic, minced
• 1/4 teaspoon black pepper
• 7–8 medium potatoes, cut into quarters or eighths
• Water to cover (about 7 cups)

Vegetable Kishke

• 1 large onion, diced
• 2 medium carrots, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup flour
• 1/2 cup oil
• 1/4 cup cold water
• 1 cup Pereg bread crumbs

Prepare the Cholent

1. In a 6–8 quart stainless steel pot, heat oil and sugar, stirring constantly until the sugar browns. Immediately add one cup of water to prevent burning.
2. Add the beans and barley to the pot.
3. If using onion and rice, sauté the onion separately in oil. Combine with the rice, then wrap tightly in cheesecloth or baking paper. Fully submerge this packet in the pot.
4. Add soup bones (if using), meat or chicken, ketchup, garlic, pepper, and any additional seasonings. Place potatoes on top and add water until the ingredients are just covered. Bring to a boil, then lower the heat and simmer for about one hour. Add a bit more water if needed—the liquid should not completely cover the food.
5. Add the kishke to the pot. Do not stir.
6. Cook overnight using one of the following methods: On a covered stovetop (blech) over very low heat. In a 225°F (110°C) oven until lunchtime the next day. In a slow cooker: cook on high for 1½ hours, then switch to low overnight
7. To serve, remove the kishke, meat, and rice and place on a large platter. Serve the potatoes, beans, and barley separately in a bowl, or gently mix everything together and serve with the kishke on top.

Prepare the Vegetable Kishke

1. Mix all ingredients until combined and shape into a long roll. Wrap tightly in baking paper and place on top of the cholent.