Jewish Flavor: Slow-Cooked Stews

Shabbat overnight stews have existed for centuries throughout the Jewish diaspora, providing a solution for the ancient Jewish desire to feast on a hot meal on Shabbat when kashrut laws forbid cooking. Preparing a dish in advance and cooking it overnight created a new method of cooking that resulted in caramelized, juicy, and tender dishes. In this two-part class, Chef Vered Guttman demonstrates how to make overnight stews from around the world. January 24th's menu includes Tunisian areesa, a wheat and meat stew, the original cholent; Ashkenazi cholent of beans, potato, and bone marrow with kishka; and Moroccan cholent, called s’heena. January 31st's menu includes Iraqi t’beet, a chicken dish stuffed with rice, and Yemeni jachnoon rolls with spicy fresh tomato sauce. Single class is priced at $12. Two-class package is priced at $18. Free to those in financial need. The first class takes place on January 24th and the second class January 31st at 6:00 p.m. To register, please click here.