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