Beth Israel Congregation - Ann Arbor, Michigan

Community Recipes

From Our Cholent Kiddish


3-4 beef bones
6 medium potatoes, peeled and cut into chunks
1 pound beef stew or flanken
1/2 cup pearl barley
1/4 cup dried red kidney beans
1/4 cup dried white navy beans
1/4 cup dried lima beans
1 large onion, quartered
minced onion
garlic powder
1 roll kishka
1/2 cup ketchup
1 (12 oz.) can regular Coca Cola

Place the beef bones, potatoes, beef, barley, beans, and onion into the crock pot in the order listed. Season with salt, pepper, paprika, minced onion, and garlic powder. Place the unwrapped kishka roll on top. Add in the ketchup and can of soda. Add water to come to the top of the pot. Cover and cook on HIGH for 6 hours, then before Shabbat, turn the heat setting to LOW and cook overnight or until ready to serve.

Funky Cholent

2 teaspoons vegetable oil
1 large onion, chopped
2 cloves of garlic, chopped
8 hot dogs
5 large potatoes, cubed
1 sweet potato, cubed
1 (16 ounce) can baked beans
1 tablespoon ketchup
1 tablespoon barbecue sauce
1 tablespoon prepared yellow mustard
2 teaspoons dry onion soup mix
2 teaspoons seasoned salt
1 teaspoon steak seasoning
1/2 cup pearl barley

Heat the oil in a large pot over medium heat, cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the hot dogs, potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and cook on low heat, 1 and a half to 2 hours, stirring occasionally. Stir in the pearl barley, and transfer the stew to a slow cooker set on LOW until the barley is tender, about 12 hours.

Moroccan Chicken Cholent

1 pound chicken pieces
2 teaspoons salt
1 onion, chopped
2 cloves of garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground tumeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Season the chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from the pan and set aside. Saute onion, garlic, carrots and celery in the same pan. When tender; stir in paprika, cumin, oregano, cayenne pepper and tumeric; stir fry for about a minute, then mix in broth and tomatoes. Return chicken to the pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.