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Sephardi Cholent w/Kokles (M, TNT)
Source: Rashilka - "Sephardi's Kitchen"
Serves: 6-8

2 pounds meat for cholent
1 pound white bean (soaked overnight)
2 bones with marrow (boiled 1 minute and rinsed)
4 potatoes, peeled
4 garlic cloves
1 onion (whole)
4 eggs (wash well)
4 tablespoons corn oil
salt, pepper, and paprika

1/2 loaf black bread
1 egg
1 tablespoon parsley chopped
salt and pepper

Bag Of Rice:
1 cup rice
2 tablespoons oil
1 tablespoon parsley, chopped
2 poultry gizzards, cut into small pieces
salt and pepper

Soak bread for 10 minutes, take the inside and squeeze dry. With a knife cut very thin and put in a bowl. Add all the rest of the kokles. Make thick and big patties and fry in hot oil until gold in color.

Mix all the rice ingredients and put it in a cookie bag which you tie and prick a few holes, or in a linen bag, and tie.

In a heavy saucepan fry the whole onion and the potatoes until gold in color; take out of saucepan.

Fry the piece of meat and again take it out.

In a wide saucepan put 2 tbsp. oil and put as first layer the beans. In the center you put the meat, and around it the rest of the ingredients + the rest of the oil. Beside the meat put the rice bag and around all the kokles.

Pour boiling water until it covers all. Cover well bring all to boil.

Preheat oven to hot 375°F. Put saucepan into oven for 1/2 an hour. Shake saucepan, and reduce heat to 180°F and bake all night.

Posted by Rina Perry

Nutritional Info Per Serving: N/A