Judy's Recipes

Judy's Chulunt Recipe

Chulunt can best be described as a stew. It is put up before the onset of the Sabbath on Friday evening and cooks overnight for lunch after services on Saturday. I don't know the origin of the word and would appreciate hearing from anyone who does.

Ingredients:

• ½ lb of Flanken + meat bones
• ½ cup large lima beans
• ½ cup baby lima beans
• ½ cup red kidney beans
• ¼ cup barley (not for Passover)
• 4 medium potatoes
• salt
• pepper
• paprika
• ½ package onion soup mix (Goodman's is what she used)

Instructions:

1. 1/2 lb of Flanken + meat bones. Rinse, put bones in bottom of pot, then meat.
2. Add 1/2 cup each:
   • large lima beans
   • baby lima beans
   • red kidney beans
   • 1/4 cup barley (not for Passover)
3. Add 4 medium potatoes cut in quarters
4. Cover with water, add 1 tbs heavy salt, dash pepper, paprika and 1/2 package onion soup mix (Goodman's is what she used) The following instructions are for stove top/oven. These days most use a crock pot.
5. Bring to boil and let simmer slowly for 1/2 hour before Shabbat (Friday at sundown)
6. Let Continue cooking over night in low oven or on stove top over very low heat. [Most of water gets absorbed. If there is too much water in A.M. some can be poured off, but don't let it get too dry or burn].