Sounds like chulent to me. Do you want to give us a recipe?

Yemenite Jews make a long-cooking bread called Jachnun. It cooks all night in a sealed pot that’s placed into a water bath in the oven (with some eggs also in the water bath). It’s served with the hard-boiled eggs, crushed tomatoes and schug. Mmmm.

elf: I’ve never heard of Yerushalmi kugel cooking all night - do you have a recipe?

jabbett: I’ll need to get that chili recipe from you. For the corned beef, do you soak it before cooking or does it just get rinsed off and submerged? Do you get cabbage in there too?

I do a Moroccan-style chicken-in-a-pot variation that makes its own side dishes.

On Thursday night…In the pot of our big (6 quart) oval slow-cooker, I pile up: drained (canned or boiled at home) chickpeas mixed with raisins and/or chopped dates in one end; baby carrots tossed with cumin in the other end; and barley (ideally toasted in a dry pan) as a “separator” in the middle, maybe mixed with a little buckwheat (kasha) if I want something clumpier in the end, maybe mixed with sauteed onions or mushrooms if I want those flavors.

Take four chicken leg quarters or eight thighs (DO NOT use white meat), gently peel back the skin, rub with a mix of cumin, coriander, and cinnamon (about 4:2:1 ratio), pop in a few chopped dried dates or apircots, and pull the skin back over the chicken. Rub any remaining spices on the skin or and bottoms of the chicken pieces. Lay the pieces on top of your side dishes, skin side up. (Chicken pieces should fit together tightly but not overlap.) Place the whole pot in the fridge overnight.

Friday, about 45 minutes before Shabbat (or else when you get home from work), take the pot out of the fridge so it can warm up a bit and won’t crack when you turn on the slow cooker. (Alternatively, you could do everything on Friday afternoon, but I like doing the other part ahead of time so there’s less to think about on Friday.) Pour dry white white, vegetable stock, chicken stock, or a mix of those liquids into the crock pot - try to keep from splashing onto the chicken pieces - until the top of the barley is just covered and the bottoms of each chicken piece are just touching the liquid. You can also nestle a few raw eggs into the barley in the center, if you like. Cook on low until lunchtime.

To serve, remove pot from slow-cooker, arrange chicken pieces on a platter, spoon carrots over chicken (or into a separte bowl if you prefer) spoon out chickpea mixture into a serving bowl, and scrape all remains (barley and the stubborn bits of carrots and chickpeas that wouldn’t go with their friends) into yet another bowl. Four dishes, and no one has to know that you made it all in one pot!

(This also works well in the winter, if you work and don’t have much time at home on Friday afternoons. Prepare the food Thursday night, start the slow-cooker on “low” as you leave the house Friday morning. The chicken will be at least half-cooked by the time Shabbat starts, and things will be perfect in time for dinner!)

I’ve done overnight pot roast before.

Before Shabbos, brown a couple of large onions in (don’t hate me) onion flavored Nyafat (or another such oil). When golden brown, add a couple of tablespoons of pickling spices. When very aromatic, add the meat and brown on both sides.
Cut up carrots, mushrooms, and potatos and throw them into the pot. Add a mixture of one part ketchup to two parts water until it covers the meat and veggies. Let this slow cook overnight, and serve it over some kind of grain or pasta (whichever you can keep more happily textured).

these all look great! i am always looking for recipes for shabbat hot vegetables, kugels, and side dishes.

I second the request for the yerushalmi kugel that cooks overnight. would love that recipe.

A neat trick my wife of mostly Ashkenazic background has picked up is to make rice with our East-meets-West cholent. The basic ingredients are meat (turkey meatballs these days until we can find some beef we’re comfortable eating), potatoes and sweet potatoes, onions, diced tomatoes, garlic, ginger, various curry spices, and sometimes eggs, mango puree or coconut milk. The trick is to take the uncooked rice and wrap it in cheesecloth before placing it under the liquid level in the crockpot. The rice retains most of the proper form, rather than becoming a mass of mush after the long cooking time. Now I just have to find some nice Beth Yosef organic free-range lamb for my cholent/dafina!

I often make a tofu macaroni and cheese that sits all night in the oven. I make a regular white sauce, add in cheddar cheese, then whiz in an entire cake of tofu with the sauce. By the time the macaroni has sat overnight, the tofu taste has completely disappeared and turned into invisible protein. You can throw in veggies too… eggplant, broccoli, zucchini, mushrooms… whatever!

Tsivya, thank you for the suggestion to try bison. I don’t have anything against eating beef as a rationally small portion of my diet; the issue has been finding beef/lamb that I am comfortable has been slaughtered in the most humane manner reasonably possible. It isn’t clear to me that I can meet (pun intended) those goals with any large slaughtering factory that processes tens of thousands of animals a month. Unfortunately, the kosher meat market is dominated by one or two large producers whose products are not acceptable to me. So, I’m looking into smaller farms that raise free-roaming animals that are fed natural food without added antibiotics for local small-scale slaughter, but it’s been hard to find such products in my part of the woods (Connecticut).

I just happened upon this site and have been enjoying reading everyone’s comments. I have a question regarding Merguez sausage. It’s a North African sausage that my son tasted in a kosher camp in Canada made by the Moroccan chef. Has anyone tried it? I found a recipe online and was wondering about other folks’ experiences. Also, I had kosher chorizo sausage in Uraguay and was wondering if anyone has made it. Any recipes would be appreciated. Thanks.

Hi all,

Try this great Sephardic-style chicken recipe. You use a whole chicken and cook it all night long. Almost miraculously, in the morning it takes on a “browned” coloring. The chicken can be presented whole very nicely on a platter. If you choose to add eggs to the pot, you can peel them and position them around the chicken.

Recipe:

Buy whole chicken. If desired, stuff it with cooked rice, a tbls of tomato paste, chicken soup mix (or salt), pepper, tumeric and paprika. Use string to tie legs together. I recommend tying wings to chicken- this keeps the chicken from falling apart when you take it out of the pot on Shabbos AM.

Saute one chopped onion in oil. When translucent, add enough water that the water level reaches about one third of the way up the chicken when it is placed in pot (not yet!). Add to water two heaping tablespoons tomato paste, chicken soup mix or salt to taste, pepper, tumeric, and paprika. Bring to boil. Add chicken to pot and cover. Simmer 30 minutes and the place on blech. Serve in the morning.

Note: Do not be distressed if you peak at the chicken Friday night before bedtime and it still has not browned. It will happen. Additionally, note that while the chicken cooks in a tomato-based sauce, the end product is not at all tomatoey. The sauce completely changes during the cooking process.

B’hatzlacha!

Is there anybody here have a recipe for yerushalmi kugel the one they have at the temple in Isreal. the one served with a slice of pickel. I am looking for an original recipe. also would it be posible to cook it in a crock pot. I always remember that back home it used to be so hot right out of a big pan that sat on a hot plate. If not how would i get it to get dark and not mushy.
any help with this would be great.

What has happened to Nyafat - particularly the onion-flavored variety - my life-long favorite. Is there any place in LA that still carries it? Has it been discontinued? Help!!!