Shalram—an Iraqi dish that’s perfect for very cold days and Shabatot


5-6 medium turnips, cleaned and trimmed 4-5 T. sugar Black-tea bag Water to cover Salt (just a little)

Preparation: Slice turnips in half or in quarters. Bring turnip slices, tea bag and sugar to a boil. Now you have two options – you can lower heat and continue cooking until tender (about 20 minutes), or you can treat it as chulent: place it on the Shabbat plata and let it cook overnight. Serve warm