It's the perfect time and weather for that old Jewish classic, CHOLENT!
First defrost your frozen kishke. Kishke used to be made from a cow intestine but today edible synthetic casing is used. It is stuffed with flour or matsa meal, schmaltz or oil, spices, and I don't know what else.
Take a heavy pot and put in beef chunks, potatoes, white beans, barley, onion, the kishke, and an egg. If there is room throw in a ganef knaidle (dumpling). Cover everything with water, put a lid on, and bring it to a boil.Just before the Sabbath starts (i.e. before sunset on Friday) put the pan in the oven.
Enjoy the good smell and the warmth all night.
Next day, Yom Shabbat, around noon it will be ready to eat. .
Jews are not supposed to light a fire or cook during Shabbat. In the old days in Europe and in Israel, the pots of cholent from the village would be put in the baker's big oven overnight. On their way home from morning prayers at the synagogue, the families would pick up their pan and go home for a heavenly midday meal.
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Caveat: Like the American Thanksgiving Day turkey, cholent is said to contain a sleep-inducing agent. Be prepared to feel a nap coming on.
Shabbat shalom!
Good Sabbath to you, Dina. It sounds wonderful, but I doubt we would find Kishke in our local supermarket--perhaps in the city.
ReplyDeleteThis is something new and interesting! I am seeing an edible synthetic casing for the first time.
ReplyDeleteDina, it seems a tasty dish: is it heavy or light?
ReplyDeleteHave a good Sabbath.
Can't comment on the pictures because McAfee won't let me see them. Will try again Monday from work.
ReplyDeleteI did see the Queen Mary (for the 2nd time) and have a few photos up later in the week.
Peace and delcious tidings to you, Dina.
ReplyDeleteLoks quite savoury! I'm sure you enjoyed it lots!
ReplyDeleteI have to say the first picture didn't look so appetizing, but once the stuff is cooked it looks pretty good.
ReplyDeleteWe do too much cooking and buying things to cook. A bowl of broth or tomato soup and a piece of bread is more than enough at bedtime.
ReplyDeleteYour photos make the food look good. The story is interesting reading too.
This looks a winter dish. Like our Cassoulet (saussages, white beans ..... except, it's not kosher. Looks similar and as yummy). You know Dina, in our country, in many villages, people used to bring their pot at the bakershop's oven too in the past. Nowadays, every houses are equiped, and people isolate themselves.
ReplyDeleteThis looks really good.
ReplyDeleteSince the Sabbath is a day of rest, I guess sleep-inducing is appropriate.
I guess the cold weather is perfect for this meal.
ReplyDeleteIt's new to me but I would like to give it a try.
umm, now that looks good!!!
ReplyDeleteI'll be right over!!
I had read about that dish, but it was never explained what exactly it was - now I know more and maybe I'll try it if I can find something resembling a kishke).
ReplyDeleteBy the way, I read an article about live action roleplayers in Israel the other day, it's a very active scene with lots of conventions ect. I'd love to go roleplaying at one of those :)