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Syrian Style Hameen Cholent by Judy Shacalo

0 Comments 10 December 2011

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Thank you Judy Shacalo for sharing this delicious hearty Sephardic style cholent recipe with us! Perfect for any winter Shabbat meal!
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 Syrian Style Hameen Cholent by Judy Shacalo

  1. Chop 3 large onions (4 if medium size) and cut into chunks.
  2. Saute onions until brown.
  3. Add 1 package of flanken meat with the bone marrow bones.
  4. Saute until brown, then cover with water and let boil for one hour.
  5. In the meantime take one cup of cholent mix beans, cover with water and boil for 20 minutes. Drain beans.
  6. When meat has cooked for one hour, place at bottom of crock pot; put beans on top of meat.
  7. Wash and peel a pack of fingerling potatoes and 2 medium size sweet potatos, place on top of beans.
  8. Spice with 2 tbsp of allspice, a dash of black pepper and 1 tblspoon of chicken consome.
  9. Place 6-8 raw eggs on top and cover with water.
  10. Let cook all night until Shabbat lunch and enjoy!

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