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Meat
Easy
12 Servings
Allergens 
No Allergens specified
12 Hours
Diets
No Diets specified
Submitted by Yitzi Taber
I competed in a cholent competition at my shul. There were 7 competitors and I won first place. Everyone loved it. It has tender, melt-in-your-mouth salami and cheek meat as well as chickpeas in place of beans. It’s a meal in a bowl and it’s so easy to make.
6 Yukon gold potatoes, peeled, left whole
2 onions, peeled, diced
1 cup barley
1 can Goya chickpeas, drained and rinsed
10 garlic cloves, peeled, minced
1/4 cup light brown sugar
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder
4 cups low sodium chicken broth
1 cup water
2 pounds cheek meat
1 (16 oz) salami, cut into hasselback
3 marrow bones
1 kishka
Place all ingredients in the order that they are listed in a slow cooker. Cook on low covered overnight up to 24 hours.
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Where the recipe calls for Hasselback salami, did you take a regular salami and cut it Hasselback style, or did you actually prepare a Hasselback salami? I just cut a regular salami and the cholent was excellent.
Michoel Klein
Since this recipe was submitted by one of our readers, I’m not entirely sure which method they used. You can definitely try both ways and see which you prefer! If you want to try a recipe for Hasselback Salami, I’d recommend this one https://www.kosher.com/recipe/hasselback-grilled-salami/