Thu, Jan 24th 2008, 00:00
Cholent is a heavy stew and popular dish served on the Sabbath in traditional Israeli households.
Cooking is prohibited by Jewish law, so cholent is prepared the day before and slow cooked over a very low heat, ready for serving the next day. In the shetls of the past, residents would prepare their cholent and give it to the local baker before sunset on the Friday. The baker kept his oven fired and the stew would be ready to be collected by Saturday morning.
Ingredients for the stew vary according to different traditions, but the dish usually includes kosher meat combined with potato, onion, beans and barley. This is a hearty and filling meal.
Tzimmes: A sweet casserole, usually orange in colour. This dish is traditionally eaten at the Jewish New Year festival of Rosh Hashanah. The sweetness of the dish symbolises the wish for a sweet new year. Carrot usually is the main ingredient, often combined with sweet potato or prunes and sweetened with honey and cinnamon.
Blintz (or blini): The word comes from the Ukranian word meaning pancake. This is an old Slavic dish traditionally served at the end of the winter to celebrate the return of sunny days ... the round pancakes were believed to resemble the sun.
Blintzes contain no yeast and are a simple recipe of flour, eggs and milk. These days blintzes are popular in Israel as an ideal light meal, served with a variety of fillings sweet or savoury. Cheese blintzes are particularly popular.
Israeli Cuisine ... Casseroles and more pancakes from Israel reviews
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