| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Wheat kernels |
| 1 |
tb |
Oil (up to 2) |
| 1/2 |
tb |
Cayenne pepper (ground hot red pepper) (up to 1) |
| 1 |
tb |
Tomato paste |
| 4 |
md |
Potatoes (sliced into chunks) (opt.) |
|
|
Cholent meat |
| 2 |
|
Tp 4 eggs, uncooked, in their shells! |
|
|
Kookla (any "fillers" used in cholent) |
|
|
Water |
INSTRUCTIONS
Here is a Lybian "cholent" called "Harrissa" based on wheat:
preparation: Wash the wheat kernels. Heat the oil. Add cayenne pepper
(while oil is still heating), wheat kernels and tomato paste. Mix well and
add 2 cups of water. Bring to a boil. From this point on - everything is
optional: Add potatoes, meat and eggs in their shell to boiling stew. Add
water to cover and bring to a boil before placing on a blech before
Shabbos.
note: I don't use a crockpot - so just follow whatever procedure you use
when preparing cholent in a crockpot.
Posted to JEWISH-FOOD digest V96 #61
Date: Thu, 24 Oct 96 17:31:29 PDT
From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”