I am responsible for making Cholent for my synagogue every week. Actually I make two cholents ever week: a fleshig cholent and a matching parve cholent.
I have made some very interesting cholents including:
- Beef Barley Cholent
- Bean Cholent
- Thanksgiving Turkey Cholent
- Death By Cholent (Beer, Beans, Salami, Pastrami, and Corned Beef)
This past week I combined several recipes making a Black Eyed Pea and Garbanzo Bean Lamb Cholent seasoned with Garlic, Tumeric, Cumin, and Whole Corriander Seeds. The Sefardi minyan (we have Ashkenazi and Sefardi minyanim) consensus was the Cholent was a whole new level; an obvious bias to the middle eastern seasoning.
I am interested in hearing from any and all their favorite and/or most interesting Cholent Recipe. Please post your recommendations. And if in Southern California, feel free to join us for Shabbat at Beth Jacob Congregation of Irvine.