Cholent - a traditional Jewish slow-cooked stew
CholentFrom the cold winters of Jewish families in Europe comes this home cooked delight. According to Jewish tradition ? it is forbidden to cook during Sabbath so the pot is put to cook on Friday before sundown and cooked until Saturday lunch. There is nothing like the smell of Cholent feeling the house. You will have to fight the urge to go there and try it in the middle of the night, or first thing in the morning.But please follow the first rule of Cholent from Adi?s family: you can never, under any circumstances cook Cholent unless it is a very cold weekend (or in Israeli terms: it should be under 20 degrees). Read the recipe of Cholent!Adi
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Fuente de la noticia:
the international cooking blog
URL de la Fuente:
http://theinternationalcookingblog.com/
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