Pumpkin Cholt: Hebrew Roast

Photo: Lena Moskalenko
Veal1/2 kilogram1/2 stackBeans (red)1/2 stackLentils green1 good handfulRice (basmati)1 good handfulPumpkin (small)2 piecesShallot4 onionsGarlic1 headButter30 gramsPaprika (ground)Black pepper)
For filing
Oregano leaves (fresh)
  • Servings:
  • Preparation time:12 hours
  • Cooking time:5 o'clock

Jewish cuisine with French motives. Cholt is inspired by Paris, where in the autumn cold prepared chaud-lent - “slow-hot” dishes that “warmed” with their thick fat. On the eve of All Saints' Day, Chelyabinsk food-blogger and journalist Lena Moskalenko cooked pumpkin specifically for Woman’s Day and offers to taste everything from a Moroccan snack to an exquisite French dessert.

Cooking method:

Soak chickpeas and red beans for 12 hours. Soak lentils for half an hour before cooking.

Cut the pumpkin into cubes, cut the shallots in half, and crush the garlic cloves, without peeling, with the flat side of the knife.

Cut veal into large cubes, fry in butter, salt and season with all spices. Pour in some water so that the salt and spices are evenly distributed.

In a heat-resistant form lay the bottom layer of a mixture of beans, chickpeas, lentils and vegetables.

Top roast veal, again - a mixture of legumes, chickpeas, lentils and vegetables. Pour the water over the cholt and place the oven in a preheated 120 degree oven for 5–6 hours.

20 minutes before you are ready to put basmati in the cholt. The cooked roast is laid out on plates and served with hyssop or fresh oregano.

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