Ultimate Shabbat Lunch: Video and Recipes

The girls of the Monday Morning Cooking Club have put together this video for what we are calling the ultimate shabbat lunch.

It is a three course non-dairy lunch, all of which can be made ahead of time for Shabbat.

We have a video for you to watch as well as a Shopping List and Preparation post. For individual recipe posts, see the bottom of this post.

It was originally made for #theshabbatproject (#theshabbosproject) to ensure that Shabbat could be spent with family and friends rather than standing in the kitchen.

EGG AND ONION

Egg and Onion is the perfect starter for Shabbat lunch alongside challah and dill pickles.

This recipe comes from Lisa Goldberg, chief pot stirrer of the Monday Morning Cooking Club, originally published along with the ‘Egg and Onion’ story in Monday Morning Cooking Club – the food the stories the sisterhood (2011).

Egg and Onion

A perfect match with challah. Add dill pickles for another dimension. This dish is best eaten the day it is made, but if you are serving it for Shabbat lunch and it has been made on Friday, remove from the fridge 1 hour before serving.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Sides and Starters

Cuisine Jewish

Servings 12 as a starter with other dishes

Ingredients

  

• 3 large brown onions chopped
• 3/4 cup vegetable oil
• 12 eggs
• 1 teaspoon sea salt and extra, to taste
• 1/2 teaspoon freshly ground black pepper and extra, to taste

Instructions

 

• Put the onions and oil in a large frying pan and fry for about 20 minutes, or until golden brown and very soft. Meanwhile, boil the eggs for 8–10 minutes until hard-boiled. Remove the pan from the heat, drain and then cover the eggs with cold water. When just cool enough to handle, peel the eggs and grate into a large bowl using the coarse side of a grater.
• Spoon the onions onto the egg, leaving most of the oil in the pan. Season generously with salt and pepper, and combine the onions and egg with your hands or a wooden spoon, tasting as you go. If too dry, add a little oil from the pan. The mixture should stick together if pressed with your hand, but should not be overly oily.
• Cover with plastic wrap until ready to serve, pressing the wrap onto the surface of the egg and onion so it doesn’t dry out. Keep at room temperature if using the same day, otherwise refrigerate. Serve with challah or bagels.

CHOLENT

Cholent is a traditional dish often made on Fridays and slow cooked all night ready the next day for Shabbat lunch. It has always been known as an inexpensive hearty stew – full of beans, barley, potato and a little meat – which feeds a lot of people.

This recipe comes from the kitchen of Yvonne Fink, Melbourne. Yvonne always makes it with lots of love and patience, going so far as to wake in the night ‘just to check on it’. (But really YOU don’t have to!). It was first published in The Feast Goes On (2014).

Yvonne's Cholent

It is the simplest of meals with basic ingredients but when all cooked together for such a long period of time, makes for a dish with exceptional flavour and textures. It needs to be left on all night in a low oven - please make sure it is safe in your house to do so. Also, you might want to check that your oven doesn't have a safety function which turns it off after many hours. Some of us have to use the "Sabbath Setting" to override this in our ovens. Otherwise, the cholent can be made in the crockpot or slow cooker.

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Prep Time 30 minutes mins

Cook Time 1 day d

Total Time 1 day d 30 minutes mins

Course Mains

Cuisine Jewish

Servings 10 people

Ingredients

  

• 280 grams dried lima beans (1 heaped cup)
• 120 grams dried red kidney beans (1/2 heaped cup)
• 130 grams pearl barley (1/2 heaped cup)
• 5 large onions chopped
• 1/4 cup vegetable oil
• 750 grams piece fresh beef brisket
• 2 pieces beef top rib or asadao (cut across the bone) beef ribs
• 5 small waxy potatoes peeled and quartered
• 1 1/2 tablespoons salt
• 4 cups boiling water (1 litre)

Instructions

 

• Start this recipe 2 days before serving. You will need at least a 6 litre (24 cup) flameproof casserole dish. Soak the beans and barley together in a large bowl in plenty of water overnight. The next day, drain and rinse.
• Preheat the oven to 130°C (250°F/Gas 2).
• Saute the onion in the oil in a frying pan over medium - high heat until golden brown, about 15 minutes. Remove the onion and set aside.
• Put the brisket in the bottom of the casserole dish (see NOTE below). Divide each of the onion, beans/barley and potato into three. In that order, put one layer of each, then half the top rib, another layer of each, the remaining top rib, the remaining layer of each, finishing with a layer of potato.
• Dissolve the salt in the boiling water and pour in the dish. It should come to just under the top layer of potatoes (you may not need it all OR add more water if necessary). Bring to the boil on the stovetop and then place an open brown paper bag or some baking paper on top of the potato layer and cover with a lid.
• Place in the oven and bake for 2 hours.
• Turn the oven down to 100°C (200°F) and cook for a further 20 - 22 hours, checking for time to time. Add more water if it looks like it is drying out too much.
• NOTE re cooking time: Alternatively, cook at 150°C (300°F/Gas 2) for 4 1/2 hours.
• NOTE re brisket: We like to cut the brisket into 3 pieces, across the grain, before placing in the bottom of the casserole dish.

CINNAMON APPLE PIE

This cinnamon and apple pie is a perfect ending to Shabbat lunch.  It is an iconic Monday Morning Cooking Club recipe from the kitchen of Maxine Pacanowski in Sydney, Australia.

This recipe was first published in Monday Morning Cooking Club – the food the stories the sisterhood (2011).

Cinnamon Apple Pie

If you prefer, you can make the pie in a ceramic or glass baking dish and serve it in that dish.

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Course Sweet Things

Cuisine International

Servings 10 people

Ingredients

  

• 6 - 8 granny smith apple peeled and sliced
• 1 1/2 tablespoons Cinnamon Sugar see NOTE
• 3 eggs
• 345 grams Caster (Superfine) Sugar (1 1/2 cups)
• 375 ml light olive oil or vegetable oil (1 1/2 cups)
• 3 teaspoons vanilla extract
• 225 grams Plain (All purpose) Flour (1 1/2 cups)
• extra cinnamon sugar, for sprinkling

Instructions

 

• Preheat the oven to 180°C. Grease and line the base and side of a 26 cm springform cake tin.
• Layer the apple slices in the prepared tin so they come about two-thirds of the way up the side. Sprinkle the cinnamon sugar over the apples.
• Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, then stir in the flour. Spoon the batter on top of the cinnamon-covered apples and sprinkle with extra cinnamon sugar.
• Bake for 1 hour 20 minutes, or until a skewer comes out clean when inserted into the cake. Cool in the tin. Serve warm with cream or ice cream.
• Note: To make cinnamon sugar to keep in your pantry, mix 1 tablespoon ground cinnamon with 1 cup caster (superfine) sugar

[box]#UltimateShabbatLunch: Egg and Onion

#UltimateShabbatLunch: Cholent

#UltimateShabbatLunch: Cinnamon Apple Pie

#UltimateShabbatLunch: Shopping List and Prep Sheet

Challah: The Ultimate Recipe (and video)

Did you love these recipes? Check out our orginal collection in “Monday Morning Cooking Club” and our latest collection of recipes in “The Feast Goes On”.

Want to keep up with the Monday Morning Cooking Club girls? Click here![/box]