Israel Food and Drink Ideas
Meat-based cholent is the Ashkenazic Jewish stew traditionally served for lunch on Shabbat.
For US to UK equivalents see this rough guide
- 2 cups dried beans
- 1 1/2 kg brisket
- 3 onions
- 1 tsp paprika
- 1/2 tbsp ginger and pepper
- 3 garlic cloves, mashed
- 2 tbsp flour
- 6 peeled potatoes
- 1 cup barley
- 6 eggs
- Salt to taste
In a large deep pan soak the beans in water overnight. Drain the water.
In a pan fry the onions till golden. Add the meat and fry till almost cooked. Add the salt, pepper, ginger, and garlic paste. Stir and fry for another 5 min.
Add beans, potatoes, and barley . Fry for another 5 min or until tender.
Add paprika and flour and pour in some water. Stir well and decrease the heat.
Cover the pan with a lid and cook until the meat and beans are cooked well.
Serve with rice and coriander if desired.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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