Mission Chulent: Week 8

We're on the eighth week of our chulent (a.k.a. cholent) experiment (I'm trying a new recipe every week, as long as my friends keep providing!), and we've found a few favorites.  This week's recipe was my own concoction  based on the Indian Style Chulent I wrote about last week, and my Turkey Chulent. I thought it was terrific (the aromas certainly were), although my husband Avi wasn't a big fan of the cinnamon and allspice. Leave them out or reduce the quantity if you prefer. 

The recipe is below. I'm also including links here to all of the other recipes we've tried so far in case you want to try any others. 

• Rivki's Turkey Chulent, featuring chickpeas, wheat berries and sweet potatoes
• Esther Shemtob's Hamin, a traditional Sephardic lamb dish
• Ayala Cohen's Meat Chulent, featuring frozen french fries and barbecue sauce
• Sarah Stampler's Meat Chulent, with cilantro and red wine
• My Mommy's Meat Chulent, with cumin and chili powder
• Argentinian Meat Chulent, with dried corn
• Vegetarian Chulent, with butternut squash
• Indian Style Chicken Chulent, with brown rice and lentils

Indian Inspired Turkey Chulent

3 celery stalks, cut into a few pieces
1 yellow onion, chopped
3 cloves garlic, chopped coarse
2 russet or yukon gold potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 cup dried chickpeas, soaked overnight and drained
1 cup wheat berries
2 teaspoons salt
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/8 teaspoon allspice
1/8 teaspoon cardamom
2 turkey drumsticks, skin removed

Put everything into a nice large pot or crock pot, in the order listed. Add water to cover. Bring to a boil and then reduce to low. Leave the chulent simmering on low until Shabbos morning, or until you're ready to eat, at least 24 hours if possible. Serve hot.