Hungarian Sole't - Cholent

Hungarian Sole't - Cholent
Source: Adapted from "Old Jewish Dishes" and "Flavours of Hungary," published by the Hungarian Tourist Board
Serves: 4 to 6

Cholent:

• 500g (1 pound) red or white beans
• 1 onion, chopped
• 2 or 3 cloves garlic, minced
• 1 cup barley
• 1 carrot, sliced
• Goose breast or 2 goose legs
• 2 tbsp. good quality Hungarian sweet paprika
• Pinch Hungarian hot paprika or hot pepper (optional)
• 1/4 tsp. ground black pepper
• Salt, to taste

For Goose Neck (Helzl):

• Skin of goose neck, well cleaned
• 2 cups flour
• 2 tbsp. goose fat
• Pinch of salt
• 1 tsp sweet paprika
• 1/4 tsp ground black pepper

Prepare Ahead:Soak beans overnight.

Make Goose Necks: 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.

Make Cholent: Mix soaked 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 cholent 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 cholent casserole and covered with an old plate.

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.