Cholent or Schalet (Yiddish: טשאָלנט, romanized: tsholnt) is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi...

known sabbath stews are hamin, a Sephardic dish that emerged in Spain, and cholent, an Ashkenazi dish derived from hamin that emerged later in France. Both...

Italian dish orzotto and one of the main ingredients of the Jewish dish cholent and the Polish soup krupnik.[citation needed] Barley from The Cook's Thesaurus...

way that conforms with Shabbat restrictions is ancient, originating with cholent, or hamin, a slow-cooked stew that originated in ancient Israel. Jachnun...

and meat, to create a more liquidy bean stew. The similar Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France...

2020-06-10. "Why do we eat Cholent on Shabbat? - Shabbat". Chabad.org. Retrieved 2020-06-10. "Moroccan Chamin (Sephardic Cholent)". Oorah Spirit. 2020-02-06...

Many Shabbat dishes simmers overnight to conform to Jewish law including cholent (Ashkenazi Jewish), Hamin (Sepharadic Jewish) and T'bit (Iraqi Jewish)...

replace the beef intestine. Kishke is a common addition to Ashkenazi-style cholent. Prepared kishke is sold in some kosher butcheries and delicatessen; in...

be eaten over the course of a traditionally observed Shabbat, a kind of cholent called "handrajos" (similar to the Spanish word "andrajos"). Eventually...

Yapchik is a potato-based Ashkenazi Jewish meat dish similar to both cholent and kugel, and of Hungarian Jewish and Polish Jewish origin. It is considered...