[{"data":1,"prerenderedAt":426},["ShallowReactive",2],{"recipe:cholent":3,"recipe:country:israel":204},{"slug":4,"title":5,"nativeName":6,"romanized":7,"pronunciation":8,"countrySlug":9,"region":10,"emoji":11,"summary":12,"intro":13,"story":14,"whyThis":15,"tips":20,"substitutions":27,"variations":40,"serveWith":50,"storage":52,"faq":53,"equipment":69,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":77,"diet":79,"mainIngredients":82,"ingredients":87,"instructions":148,"nutrition":177,"images":184,"keywords":194,"publishedAt":202,"updatedAt":202,"authorSlug":203},"cholent","Cholent (Overnight Sabbath Beef and Barley Stew)","טשאָלנט","Cholent \u002F Tsholnt","CHUH-lent","israel","Ashkenazi kitchens, Jerusalem and Bnei Brak","🍲","Beef, beans, barley and potatoes sealed in a pot on Friday afternoon and left on the lowest heat until Saturday lunch, when everything has gone dark, thick and falling apart.","Cholent is a stew defined by its cooking time rather than its ingredients. Chunks of beef, soaked beans, pearl barley, whole potatoes and onions go into a heavy pot with paprika, pepper and a spoon of honey, get covered with water, and then cook for twelve to eighteen hours at the lowest heat a stove will hold. What comes out is not a stew in the ordinary sense: the liquid has thickened to a dark gravy by starch alone, the potatoes have gone waxy-gold at the edges, the beef pulls apart with a spoon, and everything tastes of everything else. Whole eggs buried in the pot come out brown-shelled with custardy yolks. It is heavy food, unapologetically, and it exists because Jewish law forbids cooking on the Sabbath while a hot meal on Saturday is expected anyway.","The Sabbath rules are the recipe. Kindling or adjusting a fire from Friday sunset to Saturday nightfall is prohibited, but eating a hot meal on Saturday is a positive part of the day, so Jewish communities everywhere developed dishes that could be set going before sunset and left alone. In Central and Eastern Europe that dish was cholent; in Sephardi and North African communities it was hamin, dafina or skhina, with chickpeas, rice, wheat berries and often lamb; Yemenite Jews baked jachnun and kubaneh overnight in a sealed pot. Different larders, identical logic.\n\nIn many European towns families did not have ovens capable of holding heat that long, so pots were carried on Friday afternoon to the communal baker, sealed and left in the bread oven as it cooled, and collected after synagogue on Saturday morning. That practice shaped the dish: it had to survive a long unattended cook, which is why cholent is built from cuts and starches that only improve after ten hours and would be ruined by two.\n\nThe name is disputed. The most-repeated theory derives it from Old French chaud and lent — hot and slow — which fits and is plausible given medieval Jewish settlement in northern France; others propose a Yiddish origin from shul ende, the end of synagogue, which fits the timing but is generally treated as folk etymology. No explanation is settled, and food historians have argued about it for a long time.\n\nIn Israel the dish arrived with Ashkenazi immigrants and stayed stubbornly itself while everything around it changed. It is eaten at Saturday lunch in observant homes across the country, sold by the ladle in Jerusalem and Bnei Brak, and has picked up local habits along the way — more paprika, sometimes chickpeas borrowed from hamin, and a great deal of arguing about whether kishke belongs in the pot.",[16,17,18,19],"Browns the meat and onions first, which a slow overnight cook cannot do for you and which supplies most of the colour and depth.","Gets the liquid level right at the start — the single decision that determines whether you get gravy or soup twelve hours later.","Buries whole eggs in the pot for the brown, custardy yolks that are half the reason people look forward to it.","Gives working timings and temperatures for an ordinary oven, a slow cooker and a hotplate.",[21,22,23,24,25,26],"Use a fatty, collagen-rich cut — chuck, brisket point, short rib or shin. Lean beef turns to dry threads over twelve hours no matter how gently you cook it.","Soak the beans overnight and discard the soaking water. Unsoaked beans stay chalky even after a very long cook and are harder to digest.","Cover the ingredients by about 4 cm of liquid and no more. Too little and the pot scorches; too much and you get soup with no body.","Leave the potatoes whole or in very large pieces. Cut small, they dissolve completely into the gravy and you lose the best texture in the pot.","Once the lid goes on, leave it on. Every look costs heat and liquid, and the dish is built to be ignored.","Barley thickens as it sits. If the pot looks alarmingly thick in the morning, loosen it with a cup of boiling water rather than stirring hard and breaking everything up.",[28,32,36],{"original":29,"swap":30,"note":31},"Beef chuck","Brisket, beef shin, short ribs or a mix","Anything with connective tissue works. Shin gives the silkiest gravy; short ribs make the richest pot and the greasiest one.",{"original":33,"swap":34,"note":35},"Pearl barley","Wheat berries, spelt or an extra 100 g of beans","Barley is the Ashkenazi standard, but Sephardi hamin often uses wheat berries or rice cooked in a bag. For a gluten-free pot, use beans and potatoes only.",{"original":37,"swap":38,"note":39},"Kishke","A cloth or foil parcel of flour, grated onion, carrot, paprika and oil, tied and buried in the pot","Traditional kishke is stuffed intestine casing; the home version is a flour-and-onion dumpling that steams into a dense savoury pudding. Neither is essential.",[41,44,47],{"name":42,"description":43},"Hamin (Sephardi and North African)","The Sephardi parallel: chickpeas and wheat berries instead of white beans and barley, often with lamb, whole eggs, dates or a bag of rice buried in the pot.",{"name":45,"description":46},"Cholent with kishke","Bury a parcel of seasoned flour, onion and carrot in the centre of the pot. It steams into a dense savoury pudding that soaks up gravy, and it is the most argued-over addition in the dish.",{"name":48,"description":49},"Vegetarian cholent","Drop the meat, double the beans and barley, add mushrooms and a whole head of garlic, and use a well-seasoned vegetable stock. Long cooking still does the work; you just lose the collagen richness.",[51],"Challah, sharp pickles, hot mustard or horseradish, and a plain green salad — the pot needs something acidic beside it.","Cholent keeps 4 days refrigerated and is famously good reheated, since the barley continues to absorb and the flavours flatten out into something rounder. Reheat gently in a covered pot over low heat with a splash of water, stirring as little as possible — the potatoes are fragile by this point. It freezes for 3 months, though the potatoes turn slightly grainy on thawing; if you plan to freeze it, undercook the potatoes slightly or leave them out and add fresh ones on reheating. Remove any eggs before freezing.",[54,57,60,63,66],{"question":55,"answer":56},"Do I have to cook cholent overnight?","For the real thing, yes — the long cook is not a scheduling quirk but the entire technique. Twelve to eighteen hours at very low heat is what breaks down the collagen, dissolves the beans into the gravy and gives the dish its dark colour and depth. You can make a beef, bean and barley stew in three hours and it will be pleasant, but it will not be cholent.",{"question":58,"answer":59},"Can I make cholent in a slow cooker?","Yes, and many households use one specifically because it can be set before sunset and left untouched. Brown the meat and onions in a pan first, then transfer everything to the slow cooker on low for 12 to 16 hours. Use slightly less liquid than you would in an oven, since a sealed slow cooker loses almost nothing to evaporation.",{"question":61,"answer":62},"Why did my cholent burn or dry out?","Either the heat was too high or there was not enough liquid to start with. The pot should sit at the very bottom of your oven range — around 110 to 120°C — with the ingredients covered by about 4 cm of water, and a heavy lid that seals well. A thin-based pot is also a common culprit; a cast-iron casserole distributes heat far more forgivingly over a long cook.",{"question":64,"answer":65},"What are the eggs in the pot for?","Whole eggs cooked in their shells among the other ingredients for many hours emerge with brown shells, tan whites and dense, creamy yolks — the same tradition as haminado eggs. They absorb some of the pot flavour, and they are widely considered the best thing in the dish. Add them raw and unpeeled, resting on top of the other ingredients so they do not crack against the base.",{"question":67,"answer":68},"What is the difference between cholent and hamin?","They are the same idea from different communities. Cholent is the Ashkenazi version from Central and Eastern Europe, built on beef, white beans, pearl barley and potatoes. Hamin, dafina or skhina is the Sephardi and North African version, typically with chickpeas, wheat berries, often lamb, and sometimes dates, cinnamon or a bag of rice. Both are Sabbath stews left on low heat overnight because cooking is forbidden on the day.",[70,71],"Large heavy cast-iron casserole with a tight lid, or a slow cooker","Oven that holds a low steady temperature",6,35,780,480,"hard",[78],"main",[80,81],"dairy-free","nut-free",[83,84,85,86],"beef-chuck","pearl-barley","potato","onion",[88,93,97,100,103,106,111,115,118,123,128,132,135,138,141,143],{"ref":83,"qty":89,"unit":90,"name":91,"group":92},1,"kg","beef chuck or brisket point, in large 6 cm chunks","For the pot",{"qty":94,"unit":95,"name":96,"group":92},250,"g","dried beans (a mix of kidney, butter and pinto), soaked overnight and drained",{"ref":84,"qty":98,"unit":95,"name":99,"group":92},150,"pearl barley, rinsed",{"ref":85,"qty":72,"unit":101,"name":102,"group":92},"piece","medium waxy potatoes, peeled and left whole",{"ref":86,"qty":104,"unit":101,"name":105,"group":92},3,"onions, thickly sliced",{"ref":107,"qty":108,"unit":109,"name":110,"group":92},"garlic",8,"clove","garlic cloves, peeled and left whole",{"ref":112,"qty":113,"unit":101,"name":114,"group":92},"eggs",4,"eggs, raw and in their shells, washed",{"qty":104,"unit":116,"name":117,"group":92},"tbsp","beef dripping, schmaltz or neutral oil",{"ref":119,"qty":120,"unit":116,"name":121,"group":122},"paprika",2,"sweet paprika","For the seasoning",{"ref":124,"qty":89,"unit":125,"name":126,"optional":127,"group":122},"smoked-paprika","tsp","smoked paprika",true,{"ref":129,"qty":130,"unit":125,"name":131,"group":122},"black-pepper",1.5,"black pepper, coarsely ground",{"ref":133,"qty":89,"unit":116,"name":134,"group":122},"honey","honey or brown sugar",{"ref":136,"qty":120,"unit":101,"name":137,"group":122},"bay-leaf","bay leaves",{"ref":139,"qty":89,"unit":116,"name":140,"group":122},"tomato-paste","tomato paste",{"qty":89,"unit":116,"name":142,"group":122},"fine salt",{"ref":144,"qty":130,"unit":145,"name":146,"note":147,"group":122},"stock","l","beef stock or water, boiling","enough to cover by 4 cm",[149,152,156,160,163,167,171,174],{"title":150,"text":151},"Soak the beans the night before","Cover the dried beans with three times their volume of cold water and leave them overnight. Drain and discard the soaking water — it holds the compounds that make beans hard to digest, and beans that skip this step stay chalky even after twelve hours in the pot.",{"title":153,"text":154,"tip":155},"Brown the beef","Heat the dripping in a heavy casserole until it shimmers and sear {qty:beef-chuck} of beef chunks in two batches, 3–4 minutes a side, until each piece has a genuinely dark brown crust. Do not crowd the pan; grey meat here means a pale pot in the morning.","This is the only browning the dish will ever get. Take it further than feels comfortable.",{"title":157,"text":158,"timerSeconds":159},"Cook the onions and spices","Lift out the beef and cook the sliced onions in the same fat over medium heat for 10 minutes until soft and golden at the edges, scraping up the stuck brown bits. Stir in the tomato paste, both paprikas, the pepper and the honey and fry for one more minute until the mixture darkens and smells sweet.",600,{"title":161,"text":162},"Layer the pot","Return the beef, then add the drained beans, barley, whole garlic cloves and bay leaves around it, and sit the whole potatoes on top. Rest the eggs on the very top layer so they do not crack against the base, and add the salt.",{"title":164,"text":165,"tip":166},"Set the liquid level","Pour in boiling stock until everything is covered by about 4 cm and no more. Bring the pot back to a simmer on the stove, skim any grey foam, then clamp on the lid.","Get this right now. Adding water later dilutes the gravy, and you should not be opening the pot anyway.",{"title":168,"text":169,"timerSeconds":170},"Cook it overnight","Transfer to an oven set to 110–120°C, or a slow cooker on low, and leave it for 12–14 hours without opening the lid. If your oven will not go that low, use its lowest setting with the door propped very slightly by a wooden spoon.",43200,{"title":172,"text":173},"Check it in the morning","Open the pot and look: the liquid should have reduced to a dark, thick gravy that coats a spoon, the beef should collapse under gentle pressure, and the potatoes should be gold-edged and soft to the centre. If it looks too dense, stir in a cup of boiling water gently, without breaking up the potatoes.",{"title":175,"text":176},"Serve at the table","Peel the brown eggs and set them back on top, then bring the whole pot out and serve by the ladle straight into bowls. Give everyone a potato, an egg and a piece of beef, and put pickles, mustard and challah on the table.",{"calories":178,"protein":179,"carbs":180,"fat":181,"fiber":182,"sodium":183,"estimated":127},720,47,62,30,14,1240,[185,188,190,192],{"src":186,"alt":187},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero.jpg","Cast-iron pot of dark overnight stew with chunks of beef, whole potatoes, beans, barley and peeled brown eggs on top",{"src":189,"alt":187},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-16x9.jpg",{"src":191,"alt":187},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-4x3.jpg",{"src":193,"alt":187},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-1x1.jpg",[4,195,196,197,198,199,200,201],"sabbath stew","overnight","beef","barley","ashkenazi","hamin","slow cooked","2026-08-20","dishroute-kitchen",{"items":205,"total":212,"page":89,"limit":424,"hasMore":425},[206,233,240,265,290,314,341,364,388,408],{"slug":207,"title":208,"nativeName":209,"romanized":210,"countrySlug":9,"region":211,"baseServings":212,"prepMinutes":213,"cookMinutes":181,"restMinutes":98,"difficulty":214,"course":215,"diet":217,"mainIngredients":219,"images":222,"keywords":226,"publishedAt":202,"updatedAt":202,"authorSlug":203},"challah","Challah (Braided Egg Bread for Shabbat)","חלה","Challah","Ashkenazi tradition, baked across the country",10,40,"medium",[216],"bread",[218,80],"vegetarian",[220,112,221,133],"flour","yeast",[223],{"src":224,"alt":225},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero.jpg","Tall six-strand braided challah with a glossy deep bronze crust scattered with sesame seeds",[207,227,228,229,230,231,232],"braided bread","shabbat","egg bread","jewish baking","enriched dough","israeli",{"slug":4,"title":5,"nativeName":6,"romanized":7,"countrySlug":9,"region":10,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":234,"diet":235,"mainIngredients":236,"images":237,"keywords":239,"publishedAt":202,"updatedAt":202,"authorSlug":203},[78],[80,81],[83,84,85,86],[238],{"src":186,"alt":187},[4,195,196,197,198,199,200,201],{"slug":241,"title":242,"nativeName":243,"romanized":244,"countrySlug":9,"region":245,"baseServings":113,"prepMinutes":246,"cookMinutes":73,"difficulty":214,"course":247,"diet":249,"mainIngredients":252,"images":255,"keywords":259,"publishedAt":202,"updatedAt":202,"authorSlug":203},"chraime","Chraime (Holiday Fish in Sweet-Hot Pepper Sauce)","חריימה","Chraime","North African communities, Negev and the coast",20,[78,248],"appetizer",[250,80,251],"pescatarian","gluten-free",[253,119,107,254],"white-fish","tomato",[256],{"src":257,"alt":258},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero.jpg","Thick white fish steaks poaching in a shallow pan of deep red pepper and paprika sauce with cilantro and lemon wedges",[241,260,119,261,262,263,264,232],"fish","libyan jewish","rosh hashanah","holiday","north african",{"slug":266,"title":267,"nativeName":268,"romanized":269,"countrySlug":9,"region":270,"baseServings":113,"prepMinutes":181,"cookMinutes":246,"restMinutes":178,"difficulty":214,"course":271,"diet":274,"mainIngredients":276,"images":281,"keywords":285,"publishedAt":202,"updatedAt":202,"authorSlug":203},"israeli-falafel","Israeli Falafel (Chickpea Fritters in Pita with Amba)","פלאפל","Falafel","Nationwide, strongest in Tel Aviv and Jerusalem",[272,273],"street-food","snack",[218,275,80],"vegan",[277,278,279,280],"chickpeas","parsley","tahini","pita-bread",[282],{"src":283,"alt":284},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero.jpg","Open pita packed with dark-crusted falafel balls, chopped salad, pickles and drizzles of tahini and yellow amba",[286,277,287,232,288,289,279,275],"falafel","street food","levantine","amba",{"slug":291,"title":292,"nativeName":293,"romanized":294,"countrySlug":9,"region":295,"baseServings":113,"prepMinutes":181,"cookMinutes":296,"restMinutes":297,"difficulty":214,"course":298,"diet":299,"mainIngredients":301,"images":304,"keywords":308,"publishedAt":202,"updatedAt":202,"authorSlug":203},"israeli-shawarma","Israeli Shawarma (Spit-Roast Turkey Thigh in Laffa)","שווארמה","Shawarma","Nationwide",70,240,[78,272],[80,300],"halal-friendly",[302,303,279,86],"turkey","cumin",[305],{"src":306,"alt":307},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero.jpg","Shaved spiced turkey shawarma piled into an open laffa flatbread with tahini, chopped salad, pickles and amba",[309,302,310,311,312,289,313],"shawarma","baharat","laffa","israeli street food","spit roast",{"slug":315,"title":316,"nativeName":317,"romanized":318,"countrySlug":9,"region":319,"baseServings":72,"prepMinutes":320,"cookMinutes":320,"restMinutes":321,"difficulty":322,"course":323,"diet":325,"mainIngredients":326,"images":331,"keywords":335,"publishedAt":202,"updatedAt":202,"authorSlug":203},"israeli-malabi","Malabi (Rosewater Milk Pudding with Red Syrup)","מלבי","Malabi","Levantine kitchens, sold from kiosks nationwide",15,180,"easy",[324],"dessert",[218,251],[327,328,329,330],"milk","cornstarch","rose-water","peanuts",[332],{"src":333,"alt":334},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero.jpg","Glass of pale set milk pudding under bright red syrup, topped with shredded coconut and crushed peanuts",[336,337,338,339,324,232,288,340],"malabi","muhallabia","milk pudding","rose water","no-bake",{"slug":342,"title":343,"nativeName":344,"romanized":345,"countrySlug":9,"region":346,"baseServings":72,"prepMinutes":181,"cookMinutes":347,"difficulty":322,"course":348,"diet":350,"mainIngredients":351,"images":353,"keywords":357,"publishedAt":202,"updatedAt":202,"authorSlug":203},"israeli-matbucha","Matbucha (Slow-Cooked Tomato and Roasted Pepper Salad)","מטבוחה","Matbucha","Moroccan and Algerian kitchens, now nationwide",105,[248,349],"side",[218,275,251,80],[254,352,107,119],"bell-pepper",[354],{"src":355,"alt":356},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero.jpg","Shallow dish of dark red matbucha, thick with peeled pepper strips and slicked with olive oil, bread alongside",[358,359,360,254,361,362,232,363],"matbucha","cooked salad","roasted peppers","salatim","moroccan","vegan dip",{"slug":365,"title":366,"nativeName":367,"romanized":368,"countrySlug":9,"region":369,"baseServings":113,"prepMinutes":370,"cookMinutes":246,"restMinutes":371,"difficulty":214,"course":372,"diet":373,"mainIngredients":374,"images":378,"keywords":382,"publishedAt":202,"updatedAt":202,"authorSlug":203},"jerusalem-mixed-grill","Meorav Yerushalmi (Jerusalem Mixed Grill)","מעורב ירושלמי","Me'orav Yerushalmi","Jerusalem, Mahane Yehuda market",25,60,[78,272],[80,300],[375,376,86,377],"chicken-liver","chicken","turmeric",[379],{"src":380,"alt":381},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero.jpg","Cast-iron pan of seared chicken livers, hearts and thigh strips with turmeric-stained onions and chopped parsley",[383,384,385,386,387,232,377],"meorav yerushalmi","jerusalem mixed grill","chicken liver","offal","mahane yehuda",{"slug":389,"title":390,"nativeName":391,"romanized":392,"countrySlug":9,"region":393,"baseServings":113,"prepMinutes":181,"cookMinutes":394,"restMinutes":321,"difficulty":322,"course":395,"diet":397,"mainIngredients":398,"images":400,"keywords":404,"publishedAt":202,"updatedAt":202,"authorSlug":203},"sabich","Sabich (Iraqi-Jewish Aubergine and Egg Pita)","סביח","Sabich","Ramat Gan and greater Tel Aviv",45,[272,396],"breakfast",[218,80],[399,112,279,280],"eggplant",[401],{"src":402,"alt":403},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero.jpg","Pita stuffed with fried aubergine slices, brown egg rounds, potato and chopped salad, topped with tahini and yellow amba",[389,405,399,406,289,407,312,218],"aubergine","pita","iraqi jewish",{"slug":409,"title":410,"nativeName":411,"romanized":412,"countrySlug":9,"region":413,"baseServings":113,"prepMinutes":320,"cookMinutes":73,"difficulty":322,"course":414,"diet":415,"mainIngredients":416,"images":417,"keywords":421,"publishedAt":202,"updatedAt":202,"authorSlug":203},"israeli-shakshuka","Shakshuka (Eggs Poached in Spiced Pepper and Tomato)","שקשוקה","Shakshuka","North African kitchens, adopted nationally",[396,78],[218,251],[112,254,352,119],[418],{"src":419,"alt":420},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero.jpg","Skillet of thick red pepper and tomato sauce with six poached eggs, crumbled feta and chopped parsley",[422,112,254,396,232,264,423,218],"shakshuka","one pan",24,false,1787360058958]