Jewish Life

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.

The menu includes:

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

Download recipes here.