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Recipes

Traditional cholent

October 15, 2015 11:03
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1 min read

You can make this dish a couple of days ahead and refrigerate it.

If it is for Shabbat lunch – just before Shabbat comes in, add enough water to make it very moist, but not too liquidy, and put the covered pot in a very low oven (80°C or less) to cook overnight.

The cholent will be ready for lunch the next day and the flavour will be much better as it has had time to mature.

Serves 6 - 8