Cholent Recipe – Eats Now

Name: Cholent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried chick peas, soaked overnight; 6 chicken thighs, or 2 turkey thighs; 2 veal shoulder chops or 1 1/2 pounds veal stew; 1 to 2 tablespoons olive oil; 1 large Spanish onion, coarsely chopped; 8 cloves garlic, coarsely chopped; 2 tablespoons dark brown sugar; 1 tablespoon ground fenugreek; 2 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon cinnamon; 2 carrots, cut into 2-inch pieces; 1 1/2 pounds beef kielbasa or smoked bratwurst; 1 cup matzo meal; 3 eggs; Salt and freshly ground black pepper; Skimmings from the cholent; Cook's Note: If fenugreek, cumin, tumeric, and cinnamon cannot be found, substitute 2 tablespoons curry powder instead of those spices.

Servings: persons

1 pound dried chick peas, soaked overnight
6 chicken thighs, or 2 turkey thighs
2 veal shoulder chops or 1 1/2 pounds veal stew
1 to 2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
8 cloves garlic, coarsely chopped
2 tablespoons dark brown sugar
1 tablespoon ground fenugreek
2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cinnamon
2 carrots, cut into 2-inch pieces
1 1/2 pounds beef kielbasa or smoked bratwurst
1 cup matzo meal
3 eggs
Salt and freshly ground black pepper
Skimmings from the cholent
Cook's Note: If fenugreek, cumin, tumeric, and cinnamon cannot be found, substitute 2 tablespoons curry powder instead of those spices.

1
Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
2
Skin the chicken thighs.
3
Trim and cut the chops into 2-inch chunks.
4
Trim the meat of as much fat as possible.
5
Set aside.
6
In a hot saute pan, heat the olive oil, and brown the meat in batches.
7
Brown the onions, then the garlic.
8
Drain and place the chick peas, onions, and garlic in a Dutch oven.
9
Stir in the spices and sugar.
10
Add the veal and chicken.
11
Add water to cover.
12
Cook over low heat for 1 hour.
13
Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent.
14
Let this cool a little and mix it with the matzo meal and eggs.
15
Form the dough into walnut sized balls and add to the pot.
16
Add the carrots and sausage.
17
Season the stew.
18
Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight.
19
At any rate, it's much better the next day.

1212

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound dried chick peas, soaked overnight, 6 chicken thighs, or 2 turkey thighs, 2 veal shoulder chops or 1 1/2 pounds veal stew, 1 to 2 tablespoons olive oil, and more.

Yes, Cholent falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cholent

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions