Saucepan@saucepan · Shared this recipeFollowJewish · dinnerHamin Also Known As CholentA slow-cooked Jewish stew with beef, potatoes, carrots, beans, chickpeas, and eggs, simmered for hours until tender and flavorful.total6 hr 20 minprep20 mincook6 hrservings4Original recipe on hamatcon.comKeep this recipeAdd a copy of Hamin Also Known As Cholent to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 lbs lean stewing beef, cut into large cubes1 large onion, sliced coarsely3 garlic cloves, crushed2.5 large potatoes, peeled and cut into 4 quarters6 small-medium carrots, peeled and cut into thick rounds6 eggs, in shellsOsem chicken flavored soup mix, or 1 teaspoon salt to taste0.75 teaspoon ground black pepper0.5 teaspoon turmeric0.75 teaspoon paprika1 teaspoon cumin15 oz red dried kidney beans, soaked for 2 hours and rinsed, or a can15 oz dried chickpeas, soaked for 2 hours and rinsed, or a can3 tablespoons olive oil or canola oilwater, to cover potStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat oil in a large wide pot and fry onions until translucent.2Step 2: Add all dry spices, stir and fry together for 2 minutes.3Step 3: Add crushed garlic and mix. Be careful not to burn the garlic, this happens quickly.4Step 4: Add potatoes and stir.5Step 5: If using dried beans and chickpeas, add now and stir. If using canned, add at the end.6Step 6: Add beef and stir until browned on all sides.7Step 7: Add carrots and stir into mix.8Step 8: Mix gently with a wooden spoon.9Step 9: Add eggs in their shells using a tablespoon to lower them individually into the pot gently.10Step 10: Cover with water to the top of the mixture and bring to a boil.11Step 11: Reduce heat and simmer on the lowest setting of your stove, or place in oven if you prefer on same setting.12Step 12: Continue cooking for 5-6 hours on low, stirring gently every 30 minutes and making sure all the water is not completely absorbed. The juices will reduce over time and that's how it should be.13Step 13: When the cholent has a little sauce at the bottom, about 1 inch high, add canned items if using them. Simmer for half an hour more.14Step 14: Remove eggs at this time and peel them, return them to the pot lowering them gently with a large spoon and continue cooking for 30 more minutes.getsaucepan.com/r/cdcbd393-1405-407c-87b1-a37ce9f3770e · Original: https://www.hamatcon.com/post/hamin-also-known-as-cholent-%D7%97%D7%9E%D7%99%D7%9F-a-winter-dish-the-way-my-mother-made-it
