SC - tagine?

[Robert Gonzalez]

>From my research, Cholent was originally mentioned in the Talmud as Hameem.
 In some parts of the Sephardic world it is called Dafina or T'fina.  It is
basically Sabbath stew.  The universal ingredients is meat.  Grain is
another, but though the type differs per area.  Europeans usually use
barley and Middle Easterners use rice.  Beans is also a faily common
ingredient.  Some places put in Kishka which is similar to Haggis and other
places put in sausages of various types.  Potatoes and other root veggies
seem to be in their too. In Sephardic countries they also put eggs in the
pot to hard boil.  Everything is slow cooked overnight. 

WHile I grew up in an orthodox Jewish home, I only got to eat cholent when
we visited my grandmother or other relatives.  My mother is allergic to
beans and therefore never made it at home.  Now that I have an allergy to
barley, the only time I eat cholent is when I am visiting Sephardic friends
of mine who make Dafina because they make it with rice instead of barley.


At 07:15 AM 7/14/99 -0400, you wrote:
>
>
>Robert Gonzalez wrote:
>> 
>> A tajine is a morracan dish. and also the name of the ceramic cookware in
>> which the dish is cooked and served.
>> I am not sure how  far back it goes but it is very basic so it seems
that it
>> can go back quite a bit.
>> morrocan cooking and tajines in particular are characterized by their
use of
>> fruits and vegtables along with meats in a thick stew or more like a gravy.
>
>
>Hmmmmm....sounds a lil bit like cholent.  Any of you on the list ever
>spend a friday night/saturday night at an orthodox jewish friend's
>house?  Well....friday night all you smelled was the burnt pin feathers
>from a freshly slaughtered kosher bird (my grandmother lived in a 6
>floor building of ONLY orthodox jews - I can't explain just how
>obnoxious that scent was).  
>
>Before sundown on friday, the lady of the house would put up a pot of
>stew - browned meat with water, root vegetables and some oranges, dates,
>figs and any other fruit they wanted.  It was kept on the lowest of
>flames to cook (orthodox jews not being allowed by the religion to turn
>on and off the stove during shabbos).  Finally, at sundown on Saturday,
>we would sit down to a lovely bowl of glop - er...cholent.  It cooks
>down into an amorphous mass but tastes lovely.
>
>For jews, this dish is very old.  There is no real recipe - you learned
>how to cook it from your mother.  I remember grandma telling me that in
>Poland and Russia (she was from Poland - grandpa from Russia) there were
>more root vegetables, and fruits were seasonal.
>
>Diana
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