Shabbat Cholent This Week

At Raizel’s request, for the cholent this week I put in a pot some of the Moroccan Meatballs, and some of the Moroccan Chickpeas together with thinly sliced potatoes and some cooked rice in a food sock. 

When the potatoes were cooked, they and the rice both had a yellowish hue from the turmeric.

It came out great! 

Raizel says, “turmeric makes everything look beautiful!”

It is not the same as if it was fresh, but here is a picture of the wee leftovers. 


Stuffed Vegetable Cholent for Pesach and Year Round too

Stuffed Vegetable Cholent for Pesach and Year Round too

This recipe can be also non-gebrot and gluten-free and egg free.


8 whole vegetables (green peppers, red peppers, tomatoes, eggplant halves, zucchini, etc)

6-8 medium potatoes, cut into quarters

Non pesach: 1 ½ c chickpeas, soaked over night

1 – 1.5 pounds of beef, or 8 chicken legs (skinned)

Salt and pepper to taste

Water, broth to cover

Fresh garlic, crushed, near the end of cooking

Optional spices include paprika


¾ lbs ground beef

1 cooked potato, mashed or ¼ c matzah meal or, when not pesach: ¼ c rice. (This too can be omitted, it just allows for expansion.)

1 egg, beaten (can be omitted if allergic to eggs)

Salt and pepper to taste

2 cloves of garlic, crushed


With a sharp knife, cut out the inside flesh of vegetables, leaving a ¼ inch shell.  Combine all stuffing ingredients and fill the vegetables. Place potatoes (opt chickpeas when non pesach) in the bottom of the pot. Place stuffed vegetables and meat or chicken legs on top. Add water or broth to cover vegetables halfway. Add salt and pepper (I also add paprika and regular spices that I use on chicken, if nothing else, to give it color). Cover and simmer for 30 minutes. Place on the blech. This can also be done in a crock-pot.

Stuffed Vegetable Cholent for Pesach and Year Round

Passover Cholent with knaidel or vegetable knaidel

Passover Cholent with knaidel or vegetable knaidel

This is the best recipe. I make it every year.  Easy, delicious, and gluten-free.


1-2 onions, sliced

1 lb chuck (I use stew meat)

Salt and pepper to taste

1-2 fresh garlic, crushed is best (I do not use the frozen or ready-made, they have a metallic taste to me)

5 large potatoes, peeled

Optional: 2 carrots, 1 parsnip and bay leaf for extra flavor.

Water to cover (I like to use broth, usually chicken soup)


Sauté onions. Season the meat with salt and pepper and garlic. Place on top of onions. Arrange potatoes around the meat. I sometimes add a carrot, parsnip and bay leaf for extra flavor.


2 eggs, well-beaten

2 T oil

2 T seltzer water

1 t salt

1/8 t pepper

½ c matza meal

Directions for Knaidel

Combine the beaten eggs, oil, seltzer water, salf, pepper in a medium sized bowl and mix well. Add the matza mean. Let rest until firm enough to form a ball. Chill.

Place the knaidel in the meat pot on the side. Add boiling water to cover the contents of the pot. Bring to a boil, cover tightly and set on the blech. I usually make up a large amount of matza balls and then add as many as I think I need to the cholent, depending on the size of the crowd.

Vegetable Knaidel

1 large carrot

1 large potato

1 small onion

¼ c- ½ c oil

¾ c potato starch

Salt and white pepper



Grate the vegetables. Combine with the oil and potato starch. Season to taste with the salt and pepper. Add enough water to form a dough. Form the dough into a roll. Wrap the roll in tin foil and place in the pot of cooking cholent. I usually make up a large batch and freeze it in smaller loaves. This is not as firm as chometz kishka, but, it works and adds a nice flavor. Plus, it is like a one pot meal and very heimish.

Final Directions

I add the knaidels directly into the cholent. I wrap the vegetable knaidel in tin foil and place on top of the cholent and let cook over Shabbat.

Passover Cholent with knaidel or vegetable knaidel


Chollent is an art, and I wanted to write down my various chollent recipes

This is from my friend Malka:


slice an onion

cut up a fillet steak (maybe half is enough for your pot)

add barley

add water (4x as much as the barley)

add salt, garlic, pepper, paprika

cook on high about 4 hours until barley is nice and plump

add a cubed potato

add cut up pargiyot

add water to just cover

adjust spices

keep on low over Shabbos and enjoy!