Rabbi Moishe Raitman

Award-winning Australian "Down Under" Cholent Recipe






a bit of water

...... and some more fleish!!!



Place organic fleish gently in crock pot. Fill with natural spring water. Connect crock pot to electric outlet. Turn on to 350˚and cook until you can't hold out anymore.


If you are sharing your cholent with others, make sure to divide equally the portions of fleish.  

Steve Kaiser

Chicken Tangine (Moroccan cholent)


8 skinless chicken thighs, rinced
4 white potatoes
1 large onion
1/2 tsp fresh ginger, chopped
1 28 oz can chopped tomatoes
1 15 oz chickpeas
2-3 diced zuccini
1/2 tsp cumin
2 tsp cinnemon
8 Tbsp minced cilantro



spray pot generously with oil
cut each potato into 8 chunks
Add all ingredients
add enough water to barely cover
put on medium heat until simmer, reduce to lowest setting before Shabbat
serve over rice (optional)

Servings: 8 servings

Luda from Poohovichi and Misha from Minsk

Poohovichi Vegetarian Cholent


white potato, red potato, sweet potato, yams,

pinto beans, white northern beans, barley,

onion, leek, carrots, parsnip, parsley roots, 

garlic, green pepper, cranberry, herbs (dill, sage, green parsley) and spices.

SEMI_FINAL: Pollet Cholent


Meat, sauteed garlic, onion and mushrooms in olive oil.

Joel Kurzman

Family Heirloom Chulent


2 medium potatoes, peeled and cut into bite-sized chunks

2 medium onions, cut into bite-sized chunks

1 (2 pound) piece of flanken, cut into 4-6 pieces.

1/2 talbespoon coarse black pepper

3/4 cup barley

1 cup dried light red kidney beans

3 tablespoons Osem Consomme Mix

2 tablespoons paprika

2 tablespoons honey

1 (1 pound) kishka loaf (optional)

3 cups water



Line bottom of slow cooker with potatoes and onions.

Rinse flanken and pat dry. Place pieces around sides of crock pot, with bones on the outside.

Generously pepper meat.

Add barley and nbeans. Shake the pot a bot so some of the barley and beans fall into the spaces between the potatoes and onions.

Season with consomme mix, paprika and honey.

Place kishska on top.

Pour in water, adding more if necessary, to completely cover all ingredients.

Cook on low heat overnight, at least 8 hours.


Prep: 8 minutes

Cook: overnight

Chill: none

Yield: 8 servings

Danny and Ben Torchman

Chief of Staff Cholent (Hebronite Hamim)


  • 1 1/2 cups white or red kidney beans
  • 1 1/2 cups chickpeas
  • 2 large onions, chopped
  • 2 tablespoons vegetable oil
  • 1/2 cup light-brown sugar
  • 1/4 cup water
  • 4-pound beef brisket, with fat
  • 1 cup long-grain rice
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 1 cup parched wheat (frika), bulgur, or barley
  • 4-5 beef soup bones1 pound kishke
  • 1 pound pearl onions
  • 5 medium potatoes, peeled and halved
  • 6 large eggs in the shell
  • 2 tablespoons baharat, or to taste
  • 4-5 teaspoons beef soup powder or 4 beef bouillon cubes



1. On Thursday night, soak the white or red beans and chickpeas in cold water to cover.

2. On Friday morning, in a large heavy pot, sauté the onions in the vegetable oil until translucent. Then add the brown sugar and the water and carefully caramelize the onions over very low heat. Turn off the heat until the remaining ingredients are prepared.

3. Drain the beans and scatter them on top of the onions.

4. Cut the fat from the brisket, dice the fat, and set it aside. Rinse the rice in cold water and then drain; repeat twice more. Season the rice with 1/2 teaspoon salt and a few grinds of black pepper and dot with about 4 tablespoons of cubed beef fat. Place the rice in the center of a sheet of cheesecloth and enclose it loosely, so that the rice can expand. Tie with a thin strip of cheesecloth or twine and set aside.

5. Season the frika, bulgur, or barley with 1/2 teaspoon salt and a few grinds of black pepper, dot with about 4 tablespoons of cubed beef fat, and put it in another piece of cheesecloth. Tie it up loosely.

6. Add the beef bones to the onions in the pot. Set the brisket on top, then the 2 bags of grains, the kishke, pearl onions, potatoes, and eggs. Sprinkle with additional salt to taste, pepper, baharat, and soup powder. Add water to cover, cover the pot, and ring to a boil. Then transfer to a preheated 200-degree oven to cook overnight or put the pot on a blech (a heated asbestos pad which many Jewish cooks use to keep Sabbath dishes warm) over low heat and leave until ready to serve.


Joan Nathan (The Foods of Israel Today) shares her tips with this recipe:
•For this dish, Nathan prefers the texture and flavor of dried chickpeas and beans to canned.
•Baharat, an Eastern Mediterranean spice blend, generally includes paprika, hot pepper, black pepper, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves, and salt. It is available at Middle Eastern markets. If you can't find it, Nathan recommends using your favorites from the list above, being sure to include pepper.
•"This dish can easily be made in a slow cooker," says Nathan. "Sauté the onions and place them in the cooker, then add the drained beans and other ingredients. Leave the dish to cook throughout the day or overnight."

Rabbi Moishe Raitman

Rebbetzin Dinovitz's Famous Cholent



1 lg onion grated

1/2 box matzoh meal

Salt, pepper and garlic powder to taste

3 eggs

1 cup water



Grate onion on the large side of the grater (you may want to grease the grater on both sides with margarine before grating). Add  the matzoh meal, salt, pepper, garlic and eggs. Then add the water and mix well. Let stand while you prepare cholent.



(You will need a large pot which can be transferred from the stove to the oven)

1 lg onion cut up

1 1/2lbs chuck

1/3 stick of margarine

Salt, pepper and garlic powder, to taste

1 cup lg lima beans, washed thoroughly and drained

1 cup red kidney beans, washed thoroughly and drained

1 (15oz) can tomatomo sauce

4 potatoes, peeled and left whole



Spray the bottom of the pot with cooking spray. In this pot, saute the onion and meat together in the margarine, browing the meat on both sides. While suateing, season with the salt, pepper and garlic powder. Add the beans, tomato sauce and potatoes. Fill pot with water until almost 2 inches from the top. Bring to a heavy boil.


Remove approximately 4 "ladlesful" of the sauce to a separate saucepan and set aside. Wet hands and form knaidelach. Slowly add them to the pot. return cholen tto a heavy boil for 10 minutes, then transfer cholent pot to oven for 2 hours at 350  F.


Add cups of water to the reserved sauce. right before Shabbos, add the sauce to the cholent. Place on the blech over a low flame.



Click here to find out out "What is Cholent?"


Click here to view Cholent Cook-Off 2012 photos.