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Name: Chamin Dulce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 kg Veal; (or 1 cut chicken in; 2 Quinces; (havushim), up to 3; 15 Dried prunes; 2 tb Sugar; 1 lg Onion; sliced; Salt & pepper.

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INGREDIENTS

1 kg Veal; (or 1 cut chicken in
2 Quinces; (havushim), up to 3
15 Dried prunes
2 tb Sugar
1 lg Onion; sliced
Salt & pepper.

INSTRUCTIONS

It is great to be in the canadian paper!!! And be the Bubbe of cholent on top!! So here is my contribution to that list, and this chamin looks like no other chamin you ever saw. The name means "sweet chamin". My Mother served it once a year, around Yom Kipur when the quinces appear. I suppose my Father did not like it, but it is traditional for that season so she had to. My family loves it and I have some variations and additions that will come at the end of the recipe. Melt the sugar and let caramelize. Meaning - let it become BROWN not black. Add 1-2 tablespoons oil and the sliced onion and fry for a few minutes. Add meat and fruit and some water. Let cook till meat is done (about 45-60 minutes for chicken). While cooking turn meat so all sides are imersed in the gravy. If gravy is too thin, thicken with 1-2 teaspoons cornflour. Serve with plain rice. My variations: You can use more prunes instead of the quinces. You can serve with couscous and not rice (fusion!!!) The spice BAHART could do wounders here. I dont know whats in it. It is sold in spices shops in Israel under this name. Add some blanshed almonds before serving. Posted to JEWISH-FOOD digest by "shoshana kessel" on Jan 27, 1999, converted by MM_Buster v2.0l.

NOTES

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Chamin Dulce

1 kg Veal; (or 1 cut chicken in
2 Quinces; (havushim), up to 3
15 Dried prunes
2 tb Sugar
1 lg Onion; sliced
 Salt & pepper.

It is great to be in the canadian paper!!! And be the Bubbe of  cholent on top!! So here is my contribution to that list, and this  chamin looks like no other chamin you ever saw. The name means "sweet  chamin".    My Mother served it once a year, around Yom Kipur when the quinces  appear. I suppose my Father did not like it, but it is traditional  for that season so she had to. My family loves it and I have some  variations and additions that will come at the end of the recipe.    Melt the sugar and let caramelize. Meaning - let it become BROWN not  black. Add 1-2 tablespoons oil and the sliced onion and fry for a few  minutes. Add meat and fruit and some water. Let cook till meat is  done (about 45-60 minutes for chicken). While cooking turn meat so  all sides are imersed in the gravy. If gravy is too thin, thicken  with 1-2 teaspoons cornflour. Serve with plain rice.    My variations:    You can use more prunes instead of the quinces. You can serve with  couscous and not rice (fusion!!!) The spice BAHART could do wounders  here. I dont know whats in it. It is sold in spices shops in Israel  under this name. Add some blanshed almonds before serving.    Posted to JEWISH-FOOD digest by "shoshana kessel"  <shoshana_k@hotmail.com> on Jan 27, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (1075g)
Recipe Makes: 1 servings

Calories: 290
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 155mg		5 %
Potassium 1.5mg		0 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 290

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