Sabbath stew, also known as cholent or hamin, is a slow-cooked dish traditionally prepared before the Jewish Sabbath. Its long cooking time allows it to simmer overnight without violating Sabbath restrictions on cooking. The ingredients often include beans, barley, potatoes, and meat, creating a hearty and flavorful meal.
Making Sabbath Stew:
1. Ingredients
2 tablespoons olive oil, 1 large onion (chopped), 3 cloves garlic (minced), 2 carrots (peeled and sliced), 2 potatoes (peeled and cubed), 1 sweet potato (peeled and cubed), 1 cup dried chickpeas (soaked overnight), 1 cup pearl barley, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon turmeric, 6 cups vegetable or chicken broth, 1 pound beef or chicken (optional, cubed), 1 bay leaf
2. Prepare the Base
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautu00e9ing until translucent and fragrant, about 5 minutes.
3. Add Vegetables and Meat
Add the carrots, potatoes, sweet potato, and optional meat (if using) to the pot. Stir well to combine with the onions and garlic.
4. Incorporate Legumes and Spices
Drain the soaked chickpeas and add them to the pot along with the pearl barley. Sprinkle in the salt, black pepper, paprika, and turmeric, stirring to coat all ingredients evenly.
5. Pour in Broth
Add the vegetable or chicken broth to the pot, ensuring all ingredients are submerged. Drop in the bay leaf for added flavor.
6. Simmer the Stew
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the chickpeas and meat (if used) are tender.
7. Adjust Seasoning
Taste the stew and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaf before serving.
8. Serve Warm
Ladle the Sabbath Stew into bowls and serve warm, ideally with fresh bread or over couscous for a complete meal.
Traditions and Heritage of Sabbath Stew
Sabbath Stew
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Frequently Asked Questions
What is Sabbath Stew?
Sabbath Stew, also known as Cholent or Hamin, is a traditional Jewish slow-cooked dish prepared before the Sabbath and kept warm until eaten on Saturday. It typically includes meat, potatoes, beans, barley, and spices.
Why is Sabbath Stew eaten on the Sabbath?
Sabbath Stew is eaten on the Sabbath because Jewish law prohibits cooking on the day of rest. The stew is prepared before the Sabbath begins and left to cook slowly overnight, ensuring a hot meal is available without breaking religious rules.
What are the main ingredients in Sabbath Stew?
The main ingredients in Sabbath Stew vary by tradition but commonly include beef or chicken, potatoes, beans (such as white or kidney beans), barley, onions, garlic, and seasonings like paprika or cumin. Some versions also include eggs or kishke (a type of sausage).
How long does Sabbath Stew need to cook?
Sabbath Stew typically cooks for 12-24 hours at a low temperature. It is started before the Sabbath begins (Friday before sunset) and left to simmer slowly until the Sabbath meal on Saturday afternoon.
Can Sabbath Stew be made vegetarian?
Yes, vegetarian Sabbath Stew is common and replaces meat with additional vegetables like carrots, squash, or mushrooms. Eggs and beans provide protein, and the dish still retains its hearty, slow-cooked flavor.
