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    You are in: Home / Recipes / Low Fat Cholent: Israeli Chaminc Israeli Chamin (Kosher-Meat) Recipe
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    Low Fat Cholent: Israeli Chaminc Israeli Chamin (Kosher-Meat)

    1/4 Photos of Low Fat Cholent: Israeli Chaminc Israeli Chamin (Kosher-Meat)

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    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 20 mins

    20 mins

    12 hrs

    Smadar's Sane Way Cc's Note:

    It's been generations and generations that prepared this traditional Shabbat dish... Since Jews came back to the Holly Land it's been upgraded and local flavors and colors took charge. We call it Tshulnt. Here's an easy full of taste Low Fat recipe for a great Chamin / Tshulnt (Cholent).

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    Units: US | Metric


    1. 1
      Here it goes -- :.
    2. 2
      Heat pot on the stove - and place meat to fry and seal. Turn the meat to seal it all over. Use a large pot, suitable for the oven as well (I use oval).
    3. 3
      Pour boiled water to half the height of the meat.
    4. 4
      Place the soaked rinsed beans on one side of the pot -.
    5. 5
      Place potatoes on the other side.
    6. 6
      Insert barley into cooking bag (preferable made of cloth).
    7. 7
      On top of beans and potatoes, arrange meat, onions, garlic, cooking bag with barley and the sweet potato - try to even out the height. If you want eggs, this is the time to insert them as well.
    8. 8
      I usually add Kosher Kishka (stuffed darma, has less than 30% fat)- I couldn't add it to the ingredients as the program cannot recognize this food -- -).
    9. 9
      Dilute honey with some warm tab water - and pour all over.
    10. 10
      Dilute salt with some warm tab water - and pour all over.
    11. 11
      Dilute the sweet paprika with some warm tab water - and pour all over.
    12. 12
      Add boiled water to cover it all, make sure it's at least one inch above ingredients.
    13. 13
      Scatter tea bags. (See picture for the prepared pot.).
    14. 14
      Preheat oven to 250 F (120 C).
    15. 15
      Bring to boil on stove.
    16. 16
      Reduce heat and allow cooking with gentle boil for at least two hours.
    17. 17
      Move the pot to the oven.
    18. 18
      Make sure to check on the Chamin and add water if necessary. The water reduces but it mustn't get dry.
    19. 19
      At night, reduce oven's heat to 215 F (100 C).
    20. 20
      Check first thing in the morning!
    21. 21
      See if you need to add some water and reduce or increase oven's heat.
    22. 22
      The smell already drives everybody nuts -- soon, soon - we'll all sit and enjoy a great Chamin.
    23. 23
      Serving:: When you open the pot, everything is arranged in the same order you put it inches Take out cooking bag with barley, open it carefully and pour barley into a serving bowl. Add some of the Chamin's liquids onto barley. Put garlic aside - some like it some don't. Take out each ingredient to a different serving dish or bowl, and pour Chamin's liquids. You'll have several dishes and bowl on the table: meat, beans, barley, potatoes, sweet potato, onion, kishke, (eggs) -- See pictures.
    24. 24

    Ratings & Reviews:

    • on January 06, 2008


      I added 1 lb large dried lima beans, soaked with the white beans, and this turned out great. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Fat Cholent: Israeli Chaminc Israeli Chamin (Kosher-Meat)

    Serving Size: 1 (498 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 781.0
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 3.2 g
    Cholesterol 91.1 mg
    Sodium 125.0 mg
    Total Carbohydrate 123.7 g
    Dietary Fiber 19.2 g
    Sugars 23.1 g
    Protein 52.4 g

    The following items or measurements are not included:

    tea bags

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