Beef and Turkey Wing Cholent


  • 1 kg (35.3 oz.) cholent beef, cut into large chunks3 turkey wings, cut in two

  • 1/3 cup oil

  • 6 celery stalks

  • 3 potatoes, quartered

  • 2 sweet potatoes, quartered

  • 2 onions, quartered

  • 1 cup brown beans

  • 1 cup wheat

  • 2 tablespoons sweet paprika

  • 2 tablespoons cumin

  • 3 tablespoons honey

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 150 g (5.3 oz.) dried apricots

  • 150 g (5.3 oz.) pitted prunes

  • Hard-boiled eggs, as many as the diners

  • For serving: 2-3 tablespoons pomegranate extract for each diner


Before you start preparing the cholent, soak the beans in water for a few hours, replacing the water with fresh water every now and then.

Fry the beef and the turkey wings in oil. Place them in the cooking pot together with the remains of the oil.

Add the beans, the wheat and the vegetables to the pot.

Mix the seasoning with some water, and pour over the ingredients in the pot.

Add water to the pot, to the height of the remaining ingredients.

Arrange the hard-boiled eggs on top.

Bring to a boil, and place in an oven set to 110÷C (230÷F), or place the pot on an electric hot plate (Sabbath cooker).

The next morning, add the dried apricots and prunes. Cook until noon.

When serving, pour some pomegranate extract on the plate. Then arrange a portion of cholent on the plate.

Recipe taken from by Osnat Laster

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