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Jewish cuisine with French influences. Cholent inspired by Paris, where in autumn cold cooked chaud-lent — «slow-hot» dishes that are «warmed» their thick broth. On the eve of All Saints’ Day especially for Woman’s Day Chelyabinsk fudbloger and journalist Lena Moskalenko cooked pumpkin and offers a taste of everything — from the Moroccan snacks to exquisite French dessert.

How to prepare:

chickpeas and red beans soak for 12 hours. Lentils soak for half an hour before cooking.

diced pumpkin, shallots — half and garlic cloves without peeling, crush with the flat side of the knife.

veal cut into large cubes, fry in butter, season with salt and season with all spices. pour a little water to salt and spices evenly distributed.

In the form of refractory put the bottom layer mixture of beans, chickpeas, lentils and vegetables.

Top with fried veal, again — a mixture of beans, chickpeas, lentils and vegetables. Pour cholent water and put in a preheated 120 degree oven for 5-6 hours.

For 20 minutes until cooked put in cholent basmati. The finished hot arrange on plates and serve with fresh oregano and hyssop.

Translated by site: wday.ru