About
"Food is about agriculture, about ecology, about man's relationship with nature, about the climate, about nation-building, cultural struggles, friends and foes." - Yotam Ottolenghi
Cholent is a traditional Jewish dish that has historical and cultural significance in Israel and other Jewish communities worldwide. It is a slow-cooked stew, typically prepared before the Sabbath and left to simmer overnight, allowing observant Jews to enjoy a hot meal on Shabbat without violating the prohibition of cooking on this day.
The origins of cholent can be traced back to the medieval period, with early references to similar slow-cooked dishes found in various Jewish communities across Europe and the Middle East. Over time, the dish has evolved, incorporating regional ingredients and cooking techniques that reflect the diverse cultural influences within Jewish communities.
Israeli cholent often includes a variety of ingredients such as meat (usually beef or chicken), potatoes, beans, barley, and other vegetables. The stew is seasoned with a blend of spices and herbs, creating a rich and flavorful dish that is both hearty and comforting.
Cholent holds a special place in Israeli culinary traditions, as it symbolizes the observance of Shabbat and the importance of gathering with family and friends over a shared meal. It embodies the values of community, tradition, and the celebration of Jewish culture, making it a beloved and significant dish in Israeli cuisine.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

Cholent From Israel
Cholent is a traditional Jewish dish that has historical and cultural significance in Israel and other Jewish communities worldwide.
Prep time
20 mins
Cook time
12 hours
Serves
6
INGREDIENTS
1 cup dried beans (such as kidney beans or chickpeas), soaked overnight and drained. I used Gefen brand Cholent bean mix
1 cup pearl barley, rinsed (Gefen brand)
1 pound beef short rib, with the bones
1 pound fat heavy stew meat, brisket, chuck
1 marrow bone
2 large potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 large onion, chopped
6 cloves garlic
6 hard boiled eggs, peeled
1 tablespoon honey
2 tablespoons vegetable oil
4 cups beef or chicken broth
2 tablespoon paprika
2 teaspoon cumin
2 teaspoon turmeric
Salt and pepper to taste

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Instructions
A shabbat classic and something steeped in history, this stew is 5000 years in the making.
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Instructions for crockpot or slow cooker, or an oven on low setting 200F, 100C:
In a large pot Dutch oven or crock pot, start adding your ingredients, starting with potatoes and parsnips at the bottom. Then layer your onions, and then your beef.
Next top with your garlic, a layer of barley and a layer of beans.
In a large mixing bowl, stir together cumin, paprika, turmeric, salt, pepper into your beef or chicken broth.
Add the paprika, cumin, turmeric, salt, and pepper to the pot. Stir to combine all the ingredients. Finally add in your honey. Mix to combine
Pour the mixture until everything is submerged, if there's not enough liquid add more beef or chicken stock.
Allow the cholent to cook in the oven or crockpot for at least 12 hours, or overnight, until the meat is tender and the beans and barley are fully cooked.
30 minutes before taking it out, submerge the hard boiled eggs in the cooking liquid.
Adjust the seasoning if needed before serving.