US-Israel Recipes: The Best Cholent Ever!

Just ladle into the plates for Shabbat lunch. It will disappear. A Sephardic cholent with chickpeas

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Rachel Grobner Giladi,

חמין צמחוני
חמין צמחוני
פלאש 90

A common problem for Jews all over the world has often been how to have a hot dish on Sabbath morning, as one is not allowed to cook or reheat meals with liquid in them on the Sabbath hotplate (which is left on from candlelighting on Friday eve, or goes on by a timeclock). The answer was "cholent" or "chamin", a dish with meat, potatoes- and then, along with the kitchen sink, whatever the cook fancies - wheat, burgul, legumes, barley, kishke, matza meal or potato kugel, onions. Chickpeas are the sign of a Sephardic cholent, while kishke (or just the filling) is Ashkenazic. There are recipes for delicious vegetarian and even vegan cholent. I, for one, have never been served a cholent that I didn't like.


3-4 portions of beef with a bone (asado)

4-5 whole garlic cloves

2-3 small peeled potatoes

1 cup legumes: 1/3 c. chickpeas 1/3 c. each white beans and brown beans

1 tbsp. instant chicken soup

1 flat tsp. sweet paprika

1/2 tsp. spicy paprika

1/2 tbs. salt

1/5 tsp. turmeric

smal amount of oil


Brown the meat in hot oil, add the legumes, potatoes, garlic and spices. Add water to cover, cook covered on a high flame until the mixture boils, then lower the flame and continue cooking for 1.5 hours on a low flame. (Can be put on Shabbat hotplate once it is boiling for a while. If you like hard boiled eggs in cholent, add them now after washing well, and add water to cover if necessary.