Beef cholent   11845.gif

SubmitBy Helen C



  • 1 pound of cholent beans soaked overnight
  • 1 pound of stew beef
  • 4 potatoes
  • 1 large onion
  • 1 Tbs minced garlic
  • 1/2 pound of Pastrami
  • 1 kishka cut into 1 1/2 inch pieces
  • 1 can of beer
  • salt and pepper to taste
  • water to cover




Place all ingredients into a four quart crock pot and let cook overnight.



Cabbage Rolls  lasagna   111111.JPG


  • non-stick spray coating (i.e. Pam)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • ¾ cup basmati rice
  • 1 ½ cups beef or chicken stock
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb extra-lean ground beef
  • 2 tblsp fine chopped dill
  • ¼ cup chopped parsley
  • 1 jar low fat pasta sauce
  • 6 cups shredded cabbage
  • ½ cup water


Spray a small pot or pan with non-stick spray coating and heat over medium heat. Sauté onion and garlic for about 3 minutes or until softened. Add rice and stir to coat. Pour in the stock and half each of the salt and pepper; bring to a boil. Cover and reduce heat to low; cook for 15 minutes or until liquid is absorbed. Scrape rice into a large bowl. In a non-stick skillet over medium-high heat, cook beef and the remaining salt and pepper until browned and cooked through. Add to rice mixture and parsley until combined. Spread ½ cup of the pasta sauce over the bottom of a 9x13 inch baking dish. Sprinkle one third of the cabbage (2 cups) over this. Now spread with half the rice mixture. Spread with another ½ cup of the pasta sauce. Sprinkle with another 1/3 of the cabbage (2 cups). Now spread with last half of rice mixture. Finish with remaining cabbage (2 cups), packing down gently. Mix remaining pasta sauce with water and spread evenly over top. Cover with aluminum foil and bake at 350-F for about 1 to 1 ½ hours or until cabbage is tender.





BBQ Chicken 111111.JPG




  • 1 chicken, cut up into 8ths
  • 1/2 cup ketchup
  • 1 Tbsp oil
  • 1 Tbsp soy sauce
  • 1 tsp dry mustard
  • 1/2 cup water
  • 4 Tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder 


Mix ingredients and bring to a quick boil; simmer 10 minutes or mix and microwave on medium power for 1 to 2 minutes Pour over chicken; can marinate for several hours for a richer taste Bake   @3750 F. for one hour or until meat thermometer reads 1800 F.




Moroccan Hammin  1111.jpg

Source: Oded Schwartz from


  • 500 gr. wheat berries, washed, soaked over night
  • 3 -4  Tbsp. oil
  • 1 ½ kg Chuck steak or brisket 
  • 8 small potatoes, peeled
  • 8 eggs, washed well
  • 350 gr. chickpeas, soaked overnight
  • 1 - 1 ½ liter water
  • 8 large cloves of garlic, peeled and crushed
  • 2 large onions, chopped
  • 1 stick of cinnamon, broken
  • Salt and pepper




Drain the wheat and put into a piece of muslin. Tie the ends loosely, to create a parcel. Do not tie too tightly so as to allow room for expansion. (A chicken roasting bag can be used instead. If used, prick all over to allow penetration of moisture). 


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Heat the oil in a large, heavy bottomed pot and sear the meat well. Lift out and keep warm.Add onions and garlic and fry until starting to brown. Remove from the heat.  Put the wheat parcel in the center of the pot and arrange the rest of the ingredients around it. Add the water, salt and pepper and bring rapidly to the boil. Simmer gently for about 2 -3 hours. Cover tightly and transfer to a cool oven (285 F, 140 C, gas 1). Cook overnight. Add more water if the stew gets too dry.