| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Canadian | 1 | servings | |
INGREDIENTS
| 1 | kg | Veal; (or 1 cut chicken in 4-6) |
| 2 | Quinces; (havushim), up to 3 | |
| 15 | Dried prunes | |
| 2 | tb | Sugar |
| 1 | lg | Onion; sliced |
| Salt & pepper. |
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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