||Directions for making Shalet (Cholent)
Soak beans overnight.
Prepare goose neck by kneading flour and fat with spices. Stuff mixture
into goose skin and sew up both ends with plain white cotton thread.
Mix beans, barley, onion, garlic, carrot and spices. Place in pot with
goose and goose neck in the middle. Cover with water and cook very slowly.
Traditionally the shalet cooks for about 18 hours, but it can be eaten
after three or four hours of cooking.
If you find it impossible to find a goose neck, a similar kugel can be
prepared without it, using more goose fat. The kugel should then be placed
at the bottom of the shalet casserole and covered with an old plate.
Serves 4 to 6 Ruth Heiges [Jerusalem Post, June 7, 1996]
"It is difficult to find any dish which is authentically Jewish. Everything
we eat seems to be a derivation of food which was borrowed from or
influenced by the people among whom the Jews lived. It was during a recent
visit to Hungary that I found at least one country where Jewish cooking has
very clearly influenced the local cuisine."
"The recipe below is adapted from "Old Jewish Dishes" and "Flavours of
Hungary," published by the Hungarian Tourist Board and available from
Kultura, Budapest 62, P.O.Box 149, H-1389."
It is difficult, today, to find a kosher version of it in Hungary. This one
was adapted by Haim Shapiro, restaurant critic for the Jerusalem Post.
formatted by Auntie_e@Prodigy.com from recipes posted
Posted to JEWISH-FOOD digest Volume 98 #023 by Nancy Berry
on Jan 12, 1998