Cholent

Cholent
Alternative namesSchalet
TypeSabbath stew
Place of originFrance[1]
Created byAshkenazi Jews
Main ingredientsWhole grains, meat, beans, potatoes

Cholent or Schalet (Yiddish: טשאָלנט, romanized: tsholnt) is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany,[1] and is first mentioned in the 12th century.[2] It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.[1]

  1. ^ a b c Cite error: The named reference Marks was invoked but never defined (see the help page).
  2. ^ Rabbi Yitzahk ben Moishe or "Zaruah" in his Mishnah Torah. Or Zaruah, part 2, Hilhot Erev Shabbat, 3b.