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A plate of vegetarian cholent

A close-up shot of a dish with hamin
Cholent (Yiddish: ???????, tsholnt or tshoolnt) or hamin (Hebrew: ?????; also chamin) is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on the Sabbath. Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before candlelighting, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.
There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens.[1] The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (haminados), which turn brown overnight. Ashkenazi cholent often contains kishke or helzel a sausage casing or a chicken neck skin stuffed with a flour-based mixture. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.
Contents
1 Other names
2 Etymology
3 Traditional Shabbat food
4 History
5 Azhkenazi cholent recipes
6 Sephardi hamin recipes
7 Haminados
8 Literary references
9 See also
10 References
11 Bibliography
12 External links
//
Other names
Hamin (????) (or chamin, pronounced ?amin), the Sephardi version of cholent popular also in Israel, derives from the Hebrew word ?? "hot", as it is always served fresh off the stove, oven, or slow cooker. The origin of this name is the Mishnaic phrase tomnin et ha鎶檃min (Hebrew for "bury the hot [food]"),[2] which essentially provides the Rabbinical prescription for keeping food hot for the Sabbath without lighting a fire.[3][4]
In Germany, Holland, and Hungary the special hot dish for the Sabbath lunch is known as schalet, shalent, or shalet.[5]. These western Yiddish words are straight synonyms of the eastern Yiddish cholent.[6]
In Morocco, the hot dish eaten by Jews on the Sabbath is traditionally called s鎶檌na or skhina (Arabic for "the warm dish";[7] Hebrew spelling[8] ?????). S'hina is made with chickpeas, rice or hulled wheat, potatoes, meat, and whole eggs simmering in the pot.[5]
In Spain and the Maghreb a similar dish is called adafina or dafina, from the Arabic d鎶恑na or t鎶恑na for "buried" (which echoes the Mishnaic phrase "bury the hot food").[7] Adafina was popular in Medieval Judeo-Iberian cuisine, but today it is mainly found as dafina in Jewish communities in North Africa.
In Bukharan Jewish cuisine, a hot Shabbat dish with meat, rice, and fruit added for a unique sweet and sour taste is called oshi sabo (or osh savo).[9] The name of the dish in Persian or Bukharian Jewish dialect means "hot food [oshi or osh] for Shabbat [sabo or savo]", reminiscent of both hamin and s'hina.
Among Iraqi Jews, the hot Shabbat meal is called tebit and it consists of whole chicken skin filled with a mixture of rice, chopped chicken meats, and herbs.[5] The stuffed chicken skin in tebit recalls to mind the Ashkenazi helzel, chicken neck skin stuffed with a flour and onion mixture that often replaces (or supplements) the kishke in East European cholent recipes.
Etymology
Max Weinreich traces the etymology of cholent to the Latin present participle calentem, meaning "that which is hot" (as in calorie), via Old French chalant (present participle of chalt, from the verb chaloir, "to warm").[10][11] One widely quoted folk etymology, relying on the French pronunciation of cholent or the Central and Western European variants shalent or shalet, derives the word from French chaud ("hot") and lent ("slow"), but it is categorically rejected by professional linguists.[citation needed] Another folk etymology derives cholent (or sholen) from the Hebrew she鎶n, which means "that rested [overnight]". This refers to the old time cooking process of Jewish families placing their individual pots of cholent into the town baker's ovens that always stayed hot and slow-cooked the food overnight.
Traditional Shabbat food

Vegetable cholent assembled in a slow cooker and waiting to be cooked on Friday afternoon before Shabbat
In traditional Jewish families, both Ashkenazi and Sephardi, cholent or hamin is the hot main course of the midday Shabbat meal served on Saturdays after the morning synagogue services. Secular Jewish families in Israel also serve cholent. The dish is more popular in the winter. Cholent may be served on Shabbat in synagogues at a kiddush celebration after the conclusion of the Shabbat services, at the celebratory reception following an aufruf when a Jewish groom is called up to the Torah reading on the Shabbat...(and so on)