Comments on: all about cholent http://anopencupboard.com/2007/01/18/all-about-cholent/ home is where the food is Sun, 22 Jan 2012 14:47:05 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: kokla http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-56257 kokla Sat, 20 Mar 2010 14:03:55 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-56257 [...] blogger has just seen his Williamsburg apartment blown to bits by yet another terrorist ...an open cupboard Blog Archive all about cholentThe North African dumpling is called kokla, a slightly richer and more savory version of a matzah [...] [...] blogger has just seen his Williamsburg apartment blown to bits by yet another terrorist …an open cupboard Blog Archive all about cholentThe North African dumpling is called kokla, a slightly richer and more savory version of a matzah [...]

]]> By: shelly http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-40548 shelly Sat, 28 Feb 2009 18:14:51 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-40548 Cholent is one of those recipes that varies by region, tradition and by whatever the cook has in the cupboard. I think you could reasonably substitute whatever you like, more or less. Here are some recipes I found for cholent with kasha: http://www.jewishmag.com/43mag/cholent/cholent.htm http://www.veryrecipe.com/recipe/Kasha-Cholent More correctly, the first recipe provides general guidelines for preparing a good cholent, and provides a basic recipe at the end. The second is more specific. For a beanless cholent, I would just omit the beans and add enough water to cook the barley, plus a little more to create a gravy. Alternatively, you could try making tbit, the Iraqi version of cholent, featuring rice and chicken, or dafina, Moroccan cholent (with or without the chickpeas). http://www.foodbuzz.com/recipes/350898-jewish-iraqi-tbit http://www.foodreference.com/html/tebeet.html http://www.myjewishlearning.com/culture/food/Overview_Sephardic_Cuisine/Maghreb/Dafina.htm http://www.cyber-kitchen.com/recipes/Dafina.htm Cholent is one of those recipes that varies by region, tradition and by whatever the cook has in the cupboard. I think you could reasonably substitute whatever you like, more or less.

Here are some recipes I found for cholent with kasha:
http://www.jewishmag.com/43mag/cholent/cholent.htm
http://www.veryrecipe.com/recipe/Kasha-Cholent

More correctly, the first recipe provides general guidelines for preparing a good cholent, and provides a basic recipe at the end. The second is more specific.

For a beanless cholent, I would just omit the beans and add enough water to cook the barley, plus a little more to create a gravy. Alternatively, you could try making tbit, the Iraqi version of cholent, featuring rice and chicken, or dafina, Moroccan cholent (with or without the chickpeas).

http://www.foodbuzz.com/recipes/350898-jewish-iraqi-tbit
http://www.foodreference.com/html/tebeet.html
http://www.myjewishlearning.com/culture/food/Overview_Sephardic_Cuisine/Maghreb/Dafina.htm
http://www.cyber-kitchen.com/recipes/Dafina.htm

]]> By: diane kornblau acker haber http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-40546 diane kornblau acker haber Sat, 28 Feb 2009 13:11:05 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-40546 This sounds so good! I have never made cholent before, but I recently tasted some at a Chabad shabbat, and fell in love with the wonderful flavors. At home we are vegans with a little fish mostly because my husband thnks it is healthy, but I do enjoy meat on occasion. I am very sensitive to gluten, and have been tested and found to be even more allergic to oats. My understanding is that some people can tolerate oats or barley when they cannot tolerate wheat gluten. I was told that some fields of oats and wheat are in physical proximity, and the grains mixed, therby producing seed that may have had increased gluten. I would like to try KASHA in my cholent. Do you have any recipes? THANKS SO MUCH! diane This sounds so good! I have never made cholent before, but I recently tasted some at a Chabad shabbat, and fell in love with the wonderful flavors. At home we are vegans with a little fish mostly because my husband thnks it is healthy, but I do enjoy meat on occasion.
I am very sensitive to gluten, and have been tested and found to be even more allergic to oats. My understanding is that some people can tolerate oats or barley when they cannot tolerate wheat gluten. I was told that some fields of oats and wheat are in physical proximity, and the grains mixed, therby producing seed that may have had increased gluten.
I would like to try KASHA in my cholent. Do you have any recipes?
THANKS SO MUCH!
diane

]]> By: Veronica Bikofsky http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-32785 Veronica Bikofsky Sun, 24 Aug 2008 13:56:17 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-32785 I am looking for a Cholent recipe with no beans, just barley and meat I am looking for a Cholent recipe with no beans, just barley and meat

]]> By: shelly http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-10774 shelly Tue, 13 Feb 2007 05:05:09 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-10774 Hey Annie! Thanks for reading! Cholent *is* a bit daunting at first. When I was in uni, I royally screwed up the veggie cholent I prepared by salting it copiously before cooking. *BIG* mistake. But that's pretty much all you have to worry about. That, and adding too much or too little water. You could always have a backup ready--coldcuts or something--just in case. Good luck with it! Hey Annie! Thanks for reading! Cholent *is* a bit daunting at first. When I was in uni, I royally screwed up the veggie cholent I prepared by salting it copiously before cooking. *BIG* mistake. But that’s pretty much all you have to worry about. That, and adding too much or too little water. You could always have a backup ready–coldcuts or something–just in case. Good luck with it!

]]> By: shelly http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-10773 shelly Tue, 13 Feb 2007 05:02:28 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-10773 Ahalan wa sahalan, burekaboy! Ani maskima. Kshe'garnu ba'aretz, lo yacholti lisbol chulnt bakayitz, oh afilu ba'aviv hayisraeli hakatzar (yomayim, be'erech, lifnei she'nihiya hom tofet). Chulnt bahoref tamid ta'im. Ani gam ohevet et ha'hamin ha'sfaradi, t'bit, vechu. Ani hayevet lenasot lehachin dafina yom echad. And I agree, marrow bones rule :). It's kinda gross, but there's something really satisfying about sucking out the last of the marrow from the bone after you've emptied it with a little spoon. Do try the sausage casing thing. It's not hard to do if you have properly cleaned intestines from the butcher. Ahalan wa sahalan, burekaboy! Ani maskima. Kshe’garnu ba’aretz, lo yacholti lisbol chulnt bakayitz, oh afilu ba’aviv hayisraeli hakatzar (yomayim, be’erech, lifnei she’nihiya hom tofet). Chulnt bahoref tamid ta’im. Ani gam ohevet et ha’hamin ha’sfaradi, t’bit, vechu. Ani hayevet lenasot lehachin dafina yom echad.

And I agree, marrow bones rule :). It’s kinda gross, but there’s something really satisfying about sucking out the last of the marrow from the bone after you’ve emptied it with a little spoon. Do try the sausage casing thing. It’s not hard to do if you have properly cleaned intestines from the butcher.

]]> By: Annie http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-10692 Annie Fri, 09 Feb 2007 15:48:30 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-10692 Thanks for posting a cholent recipe. I've been meaning to try to make it, but it seems a bit daunting. After all, if you screw up, there isn't anything to eat for shabbat lunch. Thanks for posting a cholent recipe. I’ve been meaning to try to make it, but it seems a bit daunting. After all, if you screw up, there isn’t anything to eat for shabbat lunch.

]]> By: burekaboy http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-10641 burekaboy Wed, 07 Feb 2007 05:45:39 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-10641 נראה ממש טעים וטוב -- אני אוהב צ"ולנט אבל רק בחורף ×›×™ ×–×” משהו כבד עושים אותו באופן שפרדי [שלנו] גם כן עם חומוס אבל האופן אשקנזי עם קשקע מוצא כן בעייני תמיד my favourite is the marrow bones!! i love marrow! i actually did a whole post about cholent a while back with a vegetarian kishke; haven't ever tried making it with sausage casing. i want to try that one day. it's def cholent weather here!!! נראה ממש טעים וטוב — אני אוהב צ”ולנט אבל רק בחורף ×›×™ ×–×” משהו כבד
עושים אותו באופן שפרדי [שלנו] גם כן עם חומוס אבל האופן אשקנזי עם קשקע מוצא כן בעייני תמיד

my favourite is the marrow bones!! i love marrow! i actually did a whole post about cholent a while back with a vegetarian kishke; haven’t ever tried making it with sausage casing. i want to try that one day. it’s def cholent weather here!!!

]]> By: shelly http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-10347 shelly Sat, 20 Jan 2007 01:05:10 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-10347 Right on! Hadn't realized oats were gluten free. And shabbat shalom to you :). Right on! Hadn’t realized oats were gluten free. And shabbat shalom to you :).

]]> By: Gluten-Free By The Bay http://anopencupboard.com/2007/01/18/all-about-cholent/comment-page-1/#comment-10346 Gluten-Free By The Bay Sat, 20 Jan 2007 00:51:32 +0000 http://anopencupboard.com/2007/01/18/all-about-cholent/#comment-10346 I might need to try this with steel-cut oats - I have yet to find a cholent recipe that was gluten-free (barley contains gluten), so it is promising to know that I could make it with oats - Thank you! And good (almost) Shabbos I might need to try this with steel-cut oats – I have yet to find a cholent recipe that was gluten-free (barley contains gluten), so it is promising to know that I could make it with oats – Thank you! And good (almost) Shabbos

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