Meat-loving chef Rahm Fama follows his carnivorous curiosity across the country, searching out the choicest cuts of mouth-watering meat.
Runtime: 30 minutes
Meat & Potatoes - Cholent - Netflix
Cholent (Yiddish: טשאָלנט, translit. tsholnt or tshoolnt) or hamin (Hebrew: חמין) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker, until the following day. There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens. The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (huevos haminados), which turn brown overnight. Ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.
Meat & Potatoes - Variations - Netflix
In Germany, the Netherlands, and European countries the special hot dish for the Sabbath lunch is known as schalet, shalent, or shalet. These western Yiddish words are straight synonyms of the eastern Yiddish cholent. The Jewish people of Hungary adapted the Hungarian dish sólet to serve the same purpose as cholent. Because of the similarity in function and name, sólet is commonly confused with cholent or assumed to be the same dish. This, however, is not the case. The key ingredients in sólet are: beans (red kidney or small white) barley onions paprika, and optionally meat (Jewish people may use brisket or marrow bone; whereas others would more likely use salt pork, ham, or Hungarian pork sausage; both Jewish and non-Jewish Hungarians frequently add smoked goose, duck, or chicken meat.) Sólet is probably the older of the two. It was likely modified by the Jewish people living in Pannonia when the Magyars arrived and introduced it to them. In Morocco, the hot dish eaten by Jews on the Sabbath is traditionally called s’hina or skhina (Arabic for “the warm dish”; Hebrew spelling סכינא). S'hina is made with chickpeas, rice or hulled wheat, potatoes, meat, and whole eggs simmering in the pot. In Spain and the Maghreb a similar dish is called adafina or dafina, from the Arabic d'fina or t’fina for “buried” (which echoes the Mishnaic phrase “bury the hot food”). Adafina was popular in Medieval Judeo-Iberian cuisine, but today it is mainly found as dafina in Jewish communities in North Africa. The Sephardic Jews of the Old City of Jerusalem used to eat a traditional meal called Macaroni Hamin that consists of macaroni, chicken and potatoes. It was traditionally flipped upside down when served just like Maqluba. In Bukharan Jewish cuisine, a hot Shabbat dish with meat, rice, and fruit added for a unique sweet and sour taste is called oshi sabo (or osh savo). The name of the dish in Persian or Bukharian Jewish dialect means “hot food [oshi or osh] for Shabbat [sabo or savo]”, reminiscent of both hamin and s'hina. Among Iraqi Jews, the hot Shabbat meal is called t'bit and it consists of whole chicken skin filled with a mixture of rice, chopped chicken meats, and herbs. The stuffed chicken skin in tebit recalls to mind the Ashkenazi helzel, chicken neck skin stuffed with a flour and onion mixture that often replaces (or supplements) the kishke in European cholent recipes. Ethiopian Jews traditionally eat doro wat on Shabbat.
Meat & Potatoes - References - Netflix