Safta Monique's "World's Best" Chamin (Cholent)
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- Опубліковано 12 вер 2024
- Ever wonder how to make the world's best Sephardic Chamin (Cholent for us Ashkenazi). Ever wonder how to turn a one pot recipe into 5 separate dishes for the table? Coming from an Ashkenazi Jewish background there were certain things that were different in my home than in my wife's Sephardic Jewish home and background. Probably most notably was in our daily cousine. My wife and have been married for almost 16 years and have 3 beautiful children. My in-laws have shared many of their traditions with me. By far, some of the most valuable lessons I have learned from my wife's side of the family have come from my mother-in-law Safta Monique in the kitchen. The flavors and richness of the Sephardic/Moroccan cuisine have brightened my palate and added a world of diverse spice-rich cooking to my kitchen. One of the very first meals Safta Monique cooked for me was Chamin. It absolutely blew me away. I never knew Jewish cooking could be this exciting! After 15 years I finally captured this recipe on video.
YUM! In my husband's family I was taught to put the eggs on top, so that you can let the cholent cook for about an hour tor two then, right before Shabbas starts, open the lid and whack each egg with the butt of a knife to crack the shell so the broth can get into the egg more easily. 🙂
The blé is my favourite
Safta Monique, thank you for sharing your Tscholent recipe. Will try with sweet potato and a few dates. The order you add the ingredients is also valuable as well as not using any added oil or fat. Also will keep rice separate in a bag - how practical. Have to skip the grains, but may substitute with lentils. One can experiment a little before coming back to the original. Thanks again for sharing your family recipe.
This is Rob replying for Safta. I shared your comment with her and she appreciates the feedback. I am also sure that the lentils will be a wonderful addition to the recipe. Best!
Bravo. Mabruk. Kol hakavod.
Mazal tov and toda Safta !
Wow what am amazing dish, thank you for the prep information and ratios.
I've never seen a Cholent look like that, they are usually nice and thick.
Hi, thanks for the recipe.
Why you did not film the cook in the oven ?
Great Video,thank you- i think you are really sweet all together!
my question was- in times, when there were no plastic bags (not soo long ago) what did people use instead? Linnen bags maybe?
yes , Linnen bags. in that case the water from the pot penetrated the bag and cooked the rice
Stop letting that water run so long! 😮
😂