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Judy's Chulunt Recipe

(See her own recipe cards below) Chulunt can best be described as a stew. It is put up before the onset of the Sabbath on Friday evening and cooks overnight for lunch after services on Saturday. I don't know the origin of the word and would appreciate hearing from anyone who does.

Follow the instructions below:

Chulunt [Freezes very well]

1. 1/2 lb of Flanken + meat bones. Rinse, put bones in bottom of pot, then meat.

2. Add 1/2 cup each:
large lima beans
baby lima beans
red kidney beans
1/4 cup barley
(not for Passover)

3. Add 4 medium potatoes cut in quarters

4. Cover with water, add 1 tbs heavy salt, dash pepper, paprika and 1/2 package onion soup mix (Goodman's is what she used) The following instructions are for stove top/oven. These days most use a crock pot.

5. Bring to boil and let simmer slowly for 1/2 hour before Shabbat (Friday at sundown)

6. Let Continue cooking over night in low oven or on stove top over very low heat. [Most of water gets absorbed. If there is too much water in A.M. some can be poured off, but don't let it get too dry or burn].








































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