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Sixth & I (Virtual)

Jewish Flavor: Slow-Cooked Stews

Jan 24, 2021 • 6:00 pm ET
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This class meets Sundays, January 24 and 31 at 6:00 pm. 

Shabbat overnight stews have existed for centuries throughout the Jewish diaspora, providing a solution for the ancient Jewish desire to feast on a hot meal on Shabbat when kashrut laws forbid cooking. Preparing a dish in advance and cooking it overnight created a new method of cooking that resulted in caramelized, juicy, and tender dishes. In this two-part class, Chef Vered Guttman demonstrates how to make overnight stews from around the world.

Menu and recipes for January 24:

  • Tunisian areesa: a wheat and meat stew, the original cholent
  • Ashkenazi cholent of beans, potato, and bone marrow with kishka
  • Moroccan cholent, called s’heena

Menu and recipes for January 31:

  • Iraqi t’beet, a chicken dish stuffed with rice
  • Yemeni jachnoon rolls with spicy fresh tomato sauce