[Sca-cooks] Cholent
Ariane H
phoenissa at netscape.net
Thu Dec 11 10:12:12 PST 2003
zkessin at cs.brandeis.edu wrote:
>Does anyone have a period recipe for some form of a Cholent (Shabbeth
>stew) or something that could work as such? Jewish law says that you can't
>cook on Shabbos, so you prepare a stew on friday and let it sit on a
>banked fire overnight to eat for lunch the next day (Ok we will be using a
>crock pot). so does anyone have any sugestions for a period recipe that
>might work for this? It will have to be kosher of course, but we can
>always play with things to make it kosher.
>
>
There's a great recipe in the Baghdadi cookbook (13th c.) for a sort of
porridge that cooks overnight.
"Tannuriya. (This is best when made with lamb or veal.) Take 5 ratls
of meat, and cut into middling pieces: wash, and throw into the
saucepan. Cover with water, add a little salt and cinnaon-bark, and
boil, skimming. Throw in dry coriander. Take 2 ratls of fresh wheat,
shelled, cleaned and ground: wash, and throw into the pot, adding a few
sprigns of dill, and salt to taste. Cover. Fill with water, leaving a
space of four fingers, and put into the oven until the following
morning. Then remove: place under it breadcrumbs, sprinkled with
fine-brayed cumin and cinnamon, and serve."
It's really easy and came out pretty well, after being left in the oven
on very low heat (about 225 degrees F) for about 8 hours overnight. The
only change I made to the recipe was using dried wheat kernels since I
couldn't get fresh ones, but I soaked them for the whole day before I
put the dish together. I ground it very briefly in a food processor, so
it was still quite coarse and had a good texture. If you can get coarse
bulgur wheat, that might also work.
I made a sort of Italianate version of this recipe another time, with
whole spelt and barley, and I used garlic, thyme and oregano instead of
dill, cinnamon and cumin. That one I did in the crock pot and it came
out well too.
hope that helps,
Vittoria
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