| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Challas soaked in water | |
| 6 | Eggs | |
| 2 | lb | Flour, about |
| 1 | c | Olive oil (not necessary) |
| 2 | c | Breadcrums |
| Fried onions (I use 6 big ones) | ||
| Salt, pepper, nutmeg, cumin |
INSTRUCTIONS
I do it in a very large pot so I use 3 challas drain and squeeze the bread, put it in a blender and make a smooth mixture put it in a large bowl, add all other ingrediands but the flour and mix well. add the flour until the texture is like yeast dough. when the cholent is boiling in the oven (that's how I do it) you put the batter on top of everything and let it cook for at least 4 hours. eat it slowly :-)) You can put the leftovers in braised beef gravy, stews and cassule dishes Posted to JEWISH-FOOD digest V96 #098 From: "Shahar S. Savyon (C)" <airmail@mail.netvision.net.il> Date: Sat, 7 Dec 1996 21:36:27 +0200
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