Photograph of the finished Cholent

Middle East · Nồi hầm qua đêm đậu ớt bột paprika

Cholent

12 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 1.4 kg
  • Photograph of White beans White beans 600 g
  • Photograph of Red chilli powder Red chilli powder 80 g
  • Photograph of Potato Potato 880 g
  • Photograph of Onion Onion 3.2
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Flour Flour 320 g
  • Photograph of Pork fat Pork fat 240 g
  • Photograph of Garlic Garlic 4
  • Photograph of Black pepper Black pepper 20 g

Method

  1. 1 Soak white beans for 8 hours, then drain.
  2. 2 The Hungarian version uses a lot of paprika powder and no barley, so the broth is red and thick.
  3. 3 Sauté the onions in lard, then turn off the heat and sprinkle in the chili powder, stirring constantly.
  4. 4 Sprinkling chili powder after turning off the heat is mandatory; chili powder will burn and taste bitter if it comes into contact with hot oil.
  5. 5 Knead the flour with lard and onions to form a large ball of dough, then place it in the center of the pot.
  6. 6 Arrange potatoes, beef, beans, and whole eggs around the dough ball, then simmer at 100 degrees for 11 hours.

With an appliance

  • Oven 12 hr

    Bake in a 100-degree oven for 11 hours in a tightly covered cast iron pot; do not open the oven during the process.

Start cooking