Cholent is a hearty, slow-cooked stew usually enjoyed at Shabbat lunch in both Ashkenazi and Sephardi Jewish homes. To avoid cooking on the Sabbath, observant Jews let the cholent pot simmer from before sundown on Friday, throughout the night, and until lunchtime the following day. This very filling dish is known for its delectable aroma and rich flavors. Cholent originated in ancient Judea, possibly as far back as the Second Temple period.
Quote: “Cholent has deep emotional significance. The smell exhaled when the lid is lifted is the one that filled the wooden houses in the shtetl (Jewish village in Eastern Europe). In the old days in Central and Eastern Europe, the pot was hermetically sealed with a flour and water paste and taken to the baker’s oven, and the men and children fetched it on their way home from the synagogue.”
Sources: Wikipedia, My Jewish Learning
Learn more about cholent from Wikipedia. ►
Read “Cholent: The Sabbath Stew” from My Jewish Learning. ►
Watch “The Origins of Cholent” [3:28]. ►
Watch “Best Cholent Recipes | How to Make Cholent | JOY of KOSHER with Jamie Geller” [12:01]. ►
Photo: Corrie Cooks
We welcome your comments. Click here..
Amazing Jews
In Celebration of the Jewish People
