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I prepare cholent even today. Cholent is good if cooked of last year’s beans. First I let the beans to boil, and I filter the first brown fluid. After that I put the beans on the stove in the pot for cholent, I put in the meat – the meat has to be uncooked –, and it needs spice.
It needs two onions cut into small pieces, hot pepper, garlic, paprika, and a little salt, but not much, as it gets salty while boiling. It’s good if it’s greasy. But we don’t prepare it with fat, sometimes they make it from fatty meat, but nowadays people refrain from greasy meals.
I cook it using oil, I put in it about two deciliters of oil, I fill it up with water, and let it boil slowly, as usually we don’t stir it, just let it boil. When it is almost cooked, we put a half glass of hulled barley. It is of wheat, Romanians call it arpacas. It needs to be put in.
It needs two onions cut into small pieces, hot pepper, garlic, paprika, and a little salt, but not much, as it gets salty while boiling. It’s good if it’s greasy. But we don’t prepare it with fat, sometimes they make it from fatty meat, but nowadays people refrain from greasy meals.
I cook it using oil, I put in it about two deciliters of oil, I fill it up with water, and let it boil slowly, as usually we don’t stir it, just let it boil. When it is almost cooked, we put a half glass of hulled barley. It is of wheat, Romanians call it arpacas. It needs to be put in.
Period
Location
Romania
Interview
Golda Salamon