[Sca-cooks] OOP: Interesting Jewish recipe...

[Sharon R. Saroff]

Hi, Sindara here.

In my research about Cholent I found similar mention of cooking a kugel
either on top of the cholent pot or inside the pot.  In the middle east,
the Sephardic Jews have a dish called Dafina or T'fina which means
"hidden".  It is made of beans, meat, grain (wheat berries or rice) and
spices. (Sounds like Cholent, yes?)  The Sephardim put lots of things in
the pot like eggs, sausage, and kugels.  Thus the name.  One type of Kugel
I read about was a bread or flour type kugel and another was a noodle one.

Check out "The WOrld of Jewish Cooking" by Gil Marks for lots of good
information.  Also check out Claudia ROden's "The Book of Jewish Food",
Oded Schwartz's "In Search of Plenty" and "Eat and Be Satisfied" by John
Cooper.



At 06:11 PM 9/3/02 -0400, you wrote:
 >> So, am I imagining things, or is this a simple cholent (beans cooked
 >> a day and a night, with meat, not to mention the plum pudding cooked
 >> right in the same pot)? Probably a very convenient thing for those
 >> wishing to avoid such work on the Sabbath. But why, then, cook it "a
 >> day and a night", and not "a night and a day"?  Pretty darned
 >> brilliant, either way.
 >
 >Yes, this is a fairly basic cholent. Making the kugel in the same pot with
 >the cholent is a new one on me, but seems eminently reasonable. In the Old
 >Country, the housewives would take their cholent pots down to the baker's in
 >the afternoon (since the baker was often the only one who had an oven). The
 >pots were placed in the banked ashes and left to cook overnight. The pot was
 >retrieved the next day on the way home from Shabbat services and eaten for
 >lunch. It was the only way to have a hot meal on the Sabbath, since cooking
 >is forbidden. Here, obviously, you get two dishes at once - presumably for
 >the convenience of only needing to carry one pot home, the pudding basin is
 >placed on top of the cholent. I would imagine this would also protect the
 >kugel from the heat, keeping it from overcooking. I presume it's "a day and
 >a night" because the pot went into the oven mid-afternoon.
 >
 >Avraham
 >
 >****************************************
 >Avraham haRofeh of Northpass
 >     (mka Randy Goldberg MD)
 >OBTag: I saw a light at the end of the tunnel - it was a train.
 >
 >
 >_______________________________________________
 >Sca-cooks mailing list
 >Sca-cooks at ansteorra.org
 >http://www.ansteorra.org/mailman/listinfo/sca-cooks