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About: Cholent     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatEggDishes, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingFoodyago:WikicatMeatDishesyago:Article100022903yago:Artifact100021939yago:Container103094503yago:Crockery103133538yago:Dish103206908yago:Instrumentality103575240yago:Object100002684yago:PhysicalEntity100001930Foodyago:Tableware104381994yago:Ware104550840yago:Whole100003553yago:WikicatEggDishes New Facet based on Instances of this Class

Cholent and other Sabbath stews (Yiddish: טשאָלנט, romanized: tsholnt or tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10-12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated as a barley porridge in ancient Judea called "harisa", possibly as far back as the Second Temple period, and over the centuries various Jewish diaspora communities created their own variations of the dish based on local food resources and neighborhood influence.