fbpx

Gary’s Hungarian Cholent

Gary's Hungarian Cholent with Kishka
Hungarian Cholent

Gary’s Hungarian Cholent

Cholent is a uniquely Jewish savory stew. There is no single way to make this hearty dish. Rather, the many variations of cholent are indicative of the diverse cultures and traditions of the Jewish diaspora. Sephardic Jews whose ancestors com from the Maghreb (Morocco, Algeria, & Tunisia) make cholent quite differently than Ashkenazi Jews from central and eastern Europe.
Since Jewish law prohibits cooking on Shabbat (the Sabbath), Cholent became a traditional Shabbat meal for observant Jews over the millennia.
My recipe is a bit eclectic and stems from my Hungarian roots, exposure to many types of cholent, love of cooking, and olive oil!
Prep Time 30 mins
Cook Time 8 hrs
Warm until all gone! 🙂 12 hrs
Course Main Course, Side Dish
Cuisine Jewish
Servings 14 12 ozs
Calories 458 kcal

Equipment

  • crock pot, 6-7 quarts
  • garlic press
  • wooden spoon

Ingredients
  

  • 1 large onion, chopped
  • 5 cloves fresh garlic, pressed
  • 1.5 lbs yams
  • 1 lb red potatoes, peeled and quartered
  • 3 lbs flanken (Korean-style beef short ribs) can use cheek meat instead (very Hungarian!)
  • 2 lbs beef marrow bones
  • 12 ozs pearled barley
  • 2 cans chickpeas 16 ounce can
  • 1 can pinto beans 16 ounce can
  • 1/2 cup olive oil extra virgin
  • 6-8 cups vegetable broth
  • 1/2 tbsp salt
  • 1 tsp pepper
  • 2 tsp paprika

Instructions
 

  • Set crock pot to medium
  • Place chopped onion and 1/4 cup of olive oil in a single layer on the bottom of the crock pot, Mix together and cook for 2-3 mins or until onions become slightly transparent, stirring occasionally so onions does not brown
  • Add pressed garlic and mix together. Cook for 1-2 minutes, stirring occasionally so garlic does not brown
  • Change crock pot setting to low
  • Add yams and potatoes then mix together onion and garlic
  • Add flanken and/or cheek meat in a single layer then place marrow bones on top of meat
  • Strain beans and chick peas then add on top of meat
  • Wash barley the add on top of meat
  • Add salt, pepper, and paprika
  • Pour 1/4 cup olive oil on top
  • Pour vegetable broth over ingredients. Add additional broth until all ingredients are covered. During the cooking process, you will need to add approximately 8ozs of broth 2-3 times

Nutrition

Nutrition Facts
Gary's Hungarian Cholent
Amount Per Serving (12 ozs)
Calories 458 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Cholesterol 42mg14%
Sodium 568mg25%
Potassium 885mg25%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 2g2%
Protein 18g36%
Vitamin A 260IU5%
Vitamin C 13mg16%
Calcium 29mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Sabbath, Shabbat, stew
Tried this recipe?Let us know how it was!