INGREDIENTS

INSTRUCTIONS

It is great to be in the canadian paper!!! And be the Bubbe of
cholent on top!! So here is my contribution to that list, and this
chamin looks like no other chamin you ever saw. The name means "sweet
chamin".
My Mother served it once a year, around Yom Kipur when the quinces
appear. I suppose my Father did not like it, but it is traditional
for that season so she had to. My family loves it and I have some
variations and additions that will come at the end of the recipe.
Melt the sugar and let caramelize. Meaning - let it become BROWN not
black. Add 1-2 tablespoons oil and the sliced onion and fry for a few
minutes. Add meat and fruit and some water. Let cook till meat is
done (about 45-60 minutes for chicken). While cooking turn meat so
all sides are imersed in the gravy. If gravy is too thin, thicken
with 1-2 teaspoons cornflour. Serve with plain rice.
My variations:
You can use more prunes instead of the quinces. You can serve with
couscous and not rice (fusion!!!) The spice BAHART could do wounders
here. I don't know what's in it. It is sold in spices shops in Israel
under this name. Add some blanshed almonds before serving.
Posted to JEWISH-FOOD digest by "shoshana kessel"
<shoshana_k@hotmail.com> on Jan 27, 1999, converted by MM_Buster
v2.0l.

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