Low Fat Cholent Israeli Chaminc Israeli Chamin Kosher Meat
Experience the comforting depths of traditional Israeli cuisine with this Low-Fat Cholent (Chamin) featuring tender kosher meat and wholesome ingredients. Packed with lean stew beef, hearty potatoes, creamy sweet potatoes, pearl barley, and protein-rich chickpeas, this dish is slow-cooked to perfection over 8-10 hours for unparalleled flavor and texture. Enhanced with aromatic spices like paprika and cumin, along with soft whole-cooked eggs, this low-fat cholent is an ideal option for Shabbat or any time you crave a satisfying one-pot meal. By layering ingredients and using overnight cooking techniques, this recipe achieves a melt-in-your-mouth consistency while remaining healthy and kosher-friendly. Perfectly suited for family gatherings, it’s a nourishing and flavorful centerpiece that fills your home with enticing aromas and your table with joy.
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Recipe Information
Ingredients
- 500 grams Lean beef (stew meat, cubed)
- 4 pieces Small potatoes (peeled and halved)
- 1 piece Sweet potato (peeled and cubed)
- 1 piece Onion (chopped)
- 2 pieces Carrots (peeled and sliced)
- 1 cup Dried chickpeas (soaked overnight, drained)
- 1 cup Pearl barley (rinsed)
- 4 pieces Garlic cloves (peeled and left whole)
- 1 tablespoon Vegetable consommé powder (low sodium)
- 1 tablespoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Bay leaves
- 5 cups Water
- 2 pieces Eggs (whole, in the shell)
Instructions
1. Heat a large, heavy-bottomed pot or Dutch oven over medium heat and lightly spray with cooking oil.
2. Sear the cubed lean beef for 2-3 minutes on all sides until browned. Remove and set aside.
3. In the same pot, sauté the chopped onion for about 5 minutes, or until translucent.
4. Layer the ingredients in the pot in the following order: seared beef, chickpeas, barley, potatoes, sweet potato, carrots, garlic, and whole eggs (in their shells).
5. Sprinkle the vegetable consommé powder, paprika, cumin, salt, and black pepper evenly over the layers.
6. Add the bay leaves and pour enough water to fully submerge the ingredients (about 5 cups).
7. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low and cover tightly with a lid.
8. Simmer for 8-10 hours on the stovetop or transfer to a preheated oven at 100°C (212°F) for overnight cooking.
9. Before serving, carefully remove the eggs, peel them, and return to the pot for additional flavor.
10. Serve hot, ensuring each portion includes a mix of meat, vegetables, barley, and egg for a balanced and flavorful meal.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 29.3 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 504 mg | 39% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5458 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
