Cholent is a Jewish dish. The word Cholent, aka Hamin, refers to a slow-cooked stew of meat, potatoes and beans .  Other  variation includes pearl‑barley, buckwheat, rice, chickpeas, damplings, potatoes, kishke*,  fat, meatballs, tongue, sausages, chicken or lamb and even meatless version, cooked slowly all night, hence, its a weekend gathering meal which is easy to prepare.

Immigrants arrived to Israel from all over the globe while each ethnic group brought their version to Cholent. The name derived from the  French "chault" (hot & slow) and refer to the long slow cooking.

The smell which circulates throughout the house , heavy, moist and sweet, is irresistible.  

* Kishke - A sausage shape beef casing filled with flour or matzo meal and onion .

My Grandmother was a wondeful cook. I used to sit next to her while she was cooking. I guess, my appetite and desire to the kitchen started there. She used to do home made Kishke, using a clean cow's intestine, as was the old days version. Today, you can buy ready made Kishke in any supermarket.

My Cholent

1 beg of dry beans
1 1/2 Kg. beef
4-6 peeled potatoes
1 onion
salt, paper, paprika
oil or goose/chicken fat
1 kishke

3-4 full tabs honey
5-6 cups water
3-5 eggs

A heavy pot with a tight lid is a must.

Soak beans in boiled water overnight . If forgotten put beans in hot water with 1 tablespoon of baking soda for 4-5 hours.

Pre-heat oven to 180*C / 350*F

Drain beans, cut onion to rings and fry in a big pot . When gold-brown remove from heat. Place beans on top of the fried onion and stir. Place meat in the center of the Pot. Circle meat with potatoes.

Mix honey with water, salt, paper and paprika and add to pot.  Cook for about an hour and
remove from heat.   Cool and then add eggs and kishke.

Cover pot tightly and place in oven for about 30 min. Reduce heat to 90-100*C / 180*F and bake for another 5-6 hours. Reduce heat to 50*C / 95*F until ready to eat.

Dafina  - Moroccan Jewish Cholent

1 cup dried chickpeas

oil

2 chopped onions

4 garlic cloves

6 pieces marrow bones

3 pounds chuck roast cut into pieces

10 peeled potatoes 

3 Tabs honey

1 Tab paprika

1 teas cumin

1/2 teas cinnamon

salt & pepper

6 to 8 large eggs, in shell

Soak chickpeas in water overnight. Drain. Heat oil in a 6- to 8-quart pot over medium eat. Add onions and saute' until soft and translucent, 5 to 10 minutes.  Add, without mixing, the chickpeas, garlic, bones, meat, potatoes and honey, paprika, cumin, cinnamon, salt, and pepper. Add eggs and enough water to cover.

Bring to a boil, cover, reduce heat to medium-low, and simmer, occasionally skimming the foam, for 1 hour. . Tightly cover the pot, place  in a 225-degree oven, and cook overnight. 

Tebeet - Iraqi Jewish Cholent

1 large chicken

1/2 teas pepper

1/2 teas turmeric

water

2 Tsbs tomato paste

1 Tabs salt

1/2 teas cardamom

1/2 teas cinnamon

1/4 teas baharat

4 cups white rice

Clean chicken and remove fat. Fry and melt the fat in a big pot for 5 minutes . Place chicken in fat and brown on all sides. In a large bowl, mix water and tomato paste. Add salt and remaining spices. Pour mixture over the chicken, bring to a boil. Cook 10 minutes. Remove chicken and set aside.

Add rice to boiling sauce in pot, and cover. Lower flame and cook 15 minutes. Put the chicken back in pot, add more water if needed. Cover and place in the oven on very low heat for up to 8 hours.

Tunisian Jewish Cholent

oil
1 large choped onion 
1  head of garlic
2 lbs chuck meat
1 lb cracked wheat (rinse under cold water and drain)

4 carrots 
1 teaspoon harissa
1 teas ground coriander
1/2 teas  pepper, 1/2 teas salt
Water

In a heavy pot fry onion  in oil until lightly golden. Add meat and fry all sides. Add cracked wheat  Add spices, harissa, and carrots and cover with water .  Bring to a boil and simmer for at least 1 hour, until most of the water has evaporated.  Cook overnight on low heat.