NEW YORK (JTA) — Now that the states of Colorado and Washington have legalized the recreational use and commercial sale of marijuana for its residents 21 years or older, there are all sorts of way to get creative in incorporating the new legal substance with Jewish edibles. Here’s a recipe for Happy Chulent that one seasoned “cook” shared with the JTA — he guarantees it will uplift your Shabbat spirits.
HAPPY CHULENT
Ingredients:
3 1/2 grams dried marijuana
1/2 cup olice oil
1 onion
3 cloves fresh garlic
3 potatoes
2 sweet potatoes
1 cup barley
1 can baked beans
2 teaspoons salt
1 tablespoon paprika
3 tablespoons Frank’s hot sauce
1/4 cup ketchup
1 piece flanken with bones
2 cups water
Preparation:
Heat oil over low flame. Grind marijuana by sprinkling with hand or by using grinder. Add to oil, keep on low flame for 20 minutes or until weed turns light brown. Pour content through sifter, throw out weed residue, and pour oil into bottom of crock pot, put on high high setting. Saute onion into oil, add rest of ingredients, cook on low setting overnight. Serves 8-10; side effects will take 20-30 minutes to kick in if served hot.
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