A traditional Jewish stew, usually made with meat, beans, and barley, that simmers slowly overnight or all day.
From Yiddish 'tshulent' or 'tsolent,' likely derived from Old French 'chaud' (hot) + 'lent' (slow), literally meaning 'hot-slow' or slow-cooked hot dish, adopted into Jewish cuisine.
Cholent was perfectly designed for Jewish Shabbat—since cooking is forbidden after sunset on Friday, this dish could be started before sundown and left cooking overnight, solving the dinner problem brilliantly!
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