(aka chulent) = Do you want a lovely, linguistic description? Or how to cook it? A recent Canadian guide, some blog recipes, or the full recipe archive
a slow cooked stew (from the French chaud - hot/warm and lent -slow) which is served on Shabbos. Ingredients generally include beef, vegetables, beans and barley. Since it is not permitted to light a fire on Shabbos, and since Jews wanted to eat hot food on Shabbos, cholent became a popular dish. Cooking starts before Shabbos begins, and continues on a covered flame or in a crockpot on Shabbos.
(TSCHUH-lent) A slow cooked stew of beef, beans and barley, which is served on Sabbaths.
Cholent (from Eastern European Yiddish טש×Ö¸×œ× ×˜ tsholnt) or shalet (from Western European Yiddish ש×לעט shalet), a food of Ashkenazi Jews, is a type of stew (or stewing) that has simmered over a very low flame or inside a slow oven (set to a low-heat temperature) or crock pot for many hours (often up to 24 hours or more) before being served on plates or in bowls on Shabbat (the Jewish Sabbath). The Sephardi Jews' equivalent of cholent is known as chamin ("hot [food]").
