I never used the word Cholent until recently. I had to explain to my Ashkenazi friends what Chamin was, and as soon as I said ‘Cholent’ their eyes lit up. So I made some chamin, everyone loved it, and it’s time to share the recipe. Growing up, we would eat this almost every other weekend during the winter, with a lot of meat and eggs. Now that I stay away from both of those things, I had to replace it with other delicious ingredients! I recommend making this recipe inside a crockpot but if you do not have a crockpot, DO NOT use an instant pot instead. Simply follow the recipe but use a pot that is safe to put into the oven overnight on the lowest temperature possible. The pot does have to stay covered so just make sure if you’re putting it in the oven, it’s a pot without plastic or anything else that would melt in the oven.
Feeds: 7 | Prep time: 20 minutes | Cook time: 12 hours
1 large chopped onion
2 sliced cloves of garlic
4 Idaho potatoes peeled and sliced into 4
5 Sweet potatoes peeled and sliced in 4
1 1/2 cups barley
1 cup small red beans or kidney beans
2 tbsp Silan (date syrup)
4 medjool dates cut into 2
1 tbsp turmeric
1/2 tbsp smoked paprika
1/2 tbsp sweet paprika
1 tsp salt
Notes: I like to soak the beans and barley for 10 hours before cooking and I highly recommend you do so as well.
If you’re using a crockpot, leave it on low heat for 12 hours.
1. In your crockpot or oven pot, add your onions, garlic Idaho potatoes, sweet potatoes and then add your beans and barley.
2. Now add your spices, silan and the dates. cover the entire pot with water.
3. Overnight, make sure your pot is always filled with water. Make sure your pot has extra room for additional water. You should always be able to see a little bit of water over the food (about 2-3 centimeters). You can also add more water in the morning and let it continue to cook for an additional hour or two if you feel like you have too much water. By the time you serve the chamin, there shouldn’t be any water left in the pot.