| 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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”