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Idaho potatoes, peeled and chopped or cut-up
1/2 package bean cholent mix
1/2 bag barley
1 teaspoon paprika or to taste
1 Tablespoon onion soup mix or powdered chicken soup
1 teaspoon salt
pepper to taste
2-3 cloves garlic, peeled and cut into pieces
1/4 to one-half teaspoon Yemenite spice, called Hawayij (recipe below or purchase at Seven Mile Market)
1 Tablespoon honey
one whole beef Kaleky, about one pound or a little more (Do not cut; you can mash it into the cholent at the end.)
5 or 6 chicken legs and thighs, optional
1 kishka, optional
one whole bunch cilantro

Hawayij:
2 Tablespoons black pepper
1 Tablespoon caraway seeds
1 teaspoon cardamon seeds
1 teaspoon saffron
2 teaspoons turmeric

Line a Crock-Pot with plastic liner. Saute the onion until soft and place on bottom. Add potatoes, cholent mix, barley, paprika, soup mix, salt, pepper, garlic, Hawayij spices and honey. Add kishka. Place meat and chicken on top. Top with cilantro. Fill the pot with enough water to cover meat. Cook on high for 6 hours. Reduce heat to low and continue to cook overnight. 10-12 servings.

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