Low Fat Cholent Israeli Chaminc Israeli Chamin Kosher Meat

Experience the comforting depths of traditional Israeli cuisine with this Low-Fat Cholent (Chamin) featuring tender kosher meat and wholesome ingredients. Packed with lean stew beef, hearty potatoes, creamy sweet potatoes, pearl barley, and protein-rich chickpeas, this dish is slow-cooked to perfection over 8-10 hours for unparalleled flavor and texture. Enhanced with aromatic spices like paprika and cumin, along with soft whole-cooked eggs, this low-fat cholent is an ideal option for Shabbat or any time you crave a satisfying one-pot meal. By layering ingredients and using overnight cooking techniques, this recipe achieves a melt-in-your-mouth consistency while remaining healthy and kosher-friendly. Perfectly suited for family gatherings, it’s a nourishing and flavorful centerpiece that fills your home with enticing aromas and your table with joy.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:600 mins

Total Time:620 mins

Servings: 6

Ingredients

• 500 grams Lean beef (stew meat, cubed)
• 4 pieces Small potatoes (peeled and halved)
• 1 piece Sweet potato (peeled and cubed)
• 1 piece Onion (chopped)
• 2 pieces Carrots (peeled and sliced)
• 1 cup Dried chickpeas (soaked overnight, drained)
• 1 cup Pearl barley (rinsed)
• 4 pieces Garlic cloves (peeled and left whole)
• 1 tablespoon Vegetable consommé powder (low sodium)
• 1 tablespoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 pieces Bay leaves
• 5 cups Water
• 2 pieces Eggs (whole, in the shell)

Directions

Step 1

1. Heat a large, heavy-bottomed pot or Dutch oven over medium heat and lightly spray with cooking oil.

Step 2

2. Sear the cubed lean beef for 2-3 minutes on all sides until browned. Remove and set aside.

Step 3

3. In the same pot, sauté the chopped onion for about 5 minutes, or until translucent.

Step 4

4. Layer the ingredients in the pot in the following order: seared beef, chickpeas, barley, potatoes, sweet potato, carrots, garlic, and whole eggs (in their shells).

Step 5

5. Sprinkle the vegetable consommé powder, paprika, cumin, salt, and black pepper evenly over the layers.

Step 6

6. Add the bay leaves and pour enough water to fully submerge the ingredients (about 5 cups).

Step 7

7. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low and cover tightly with a lid.

Step 8

8. Simmer for 8-10 hours on the stovetop or transfer to a preheated oven at 100°C (212°F) for overnight cooking.

Step 9

9. Before serving, carefully remove the eggs, peel them, and return to the pot for additional flavor.

Step 10

10. Serve hot, ensuring each portion includes a mix of meat, vegetables, barley, and egg for a balanced and flavorful meal.

Nutrition Facts

Serving size	(2974.6g)

Amount per serving	% Daily Value*
Calories	2213.0

Total Fat 55.4g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0g
Cholesterol 772mg	0%
Sodium 3095.4mg	0%
Total Carbohydrate 240.7g	0%
Dietary Fiber 43.7g	0%
Total Sugars 29.3g
Protein 183.0g	0%

Vitamin D 82IU	0%
Calcium 504.5mg	0%
Iron 29.5mg	0%
Potassium 5457.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 33.4%

Carbs: 43.9%