SHABBAT STEWS AND KUGELS

SHABBAT STEWS AND KUGELS

ADAFINA

Moroccan Shabbat stew 200 g (1 cup) chickpeas, soaked in water for 8 hours 3 tablespoons olive oil 2 onions, chopped 4 cloves garlic, minced

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SHABBAT STEWS AND KUGELS

HAMIN

Adapted from Gil Marks, “Encyclopedia of Jewish Food” If making the Hamin in a pot, follow the second set of instructions below 60 ml (¼

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SHABBAT STEWS AND KUGELS

ITALIAN HAMIN

This Hamin requires a few more steps than your average cholent, so be prepared not just to soak the beans overnight but also to make

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SHABBAT STEWS AND KUGELS

HARISA

Is a wheat berry or bulgur porridge, generally cooked overnight and served for Shabbat lunch. Most early civilizations in the Middle East and the Mediterranean

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SHABBAT STEWS AND KUGELS

Broccoli Noodle Kugel

In this recipe, you can use either fresh or frozen broccoli. If using fresh, place the broccoli florets in a large pot of boiling, salted

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SHABBAT STEWS AND KUGELS

BUTTERNUT SQUASH KUGEL

 3 large or 4 medium butternut squash, peeled, seeded and cut into 1-inch cubes  Oil for brushing and deep frying  130g (2/3 cup) dark brown

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SHABBAT STEWS AND KUGELS

Chulent

Known by a number of names, Chulent/Adafina/Hammin is the Jewish Shabbat stew. It is a dish that is cooked partially before Shabbat and then left

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