Cholent, a heavy stew, became the answer to the age-old problem of how
to have nourishing hot food on the Sabbath without violating injunctions
in Jewish traditional law. Since it is permitted to prepare food in advance
and keep it warm in an oven lit before the Sabbath began, cholent, which
it is not impaired by long, slow cooking (indeed the process improves
the flavor), was adopted as the principal Sabbath food in eastern Europe.
In Israel, cholent has become exceedingly popular with every segment
of the population. There are even restaurants where one sees lines of
customers standing with pot-in-hand waiting for their turn to get "take-home"
Cholent is served only on weekends. Anyone who partakes of this dish
will understand why. It is a thick, heavy, and filling food which induces
2 cups dried lima beans
3 lbs. brisket
3 onions, diced
2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. ginger
2 tbs. flour
8 small potatoes (peeled)
1 cup pearled barley
8 eggs (uncooked)
2 tsp. salt
2 tbs. fat or margarine
Soak the beans overnight in water. Drain. Use a heavy saucepan or Dutch
oven and brown meat and onions in the fat (or margarine). Sprinkle with
salt, pepper and ginger. Add beans, barley, small potatoes (peeled) and
sprinkle with flour and paprika. Place uncooked eggs in shells on top.
Add enough boiling water to cover one inch above the mixture. Cover tightly.
Cholent may be baked for 24 hours at 250 deg F (125 deg C) or for quicker
cooking, bake at 350 deg F (180 deg C) for 4-5 hours.