cholent

cholent

[chaw-luhnt, chuhl-uhnt; Yiddish chawlnt]
noun Jewish Cookery.
a stewed or baked dish, especially of meat and beans, served on the sabbath but cooked the day before or overnight over a slow fire.

Origin:
< Yiddish tsholnt, tshulnt, perhaps < Old French < Latin calentem, accusative present participle of calēre to be hot (> French, Old French chaloir, attested only in derived sense “to be of interest, matter”; cf. nonchalant); compare Hebrew (post-Biblical) ḥammīn cholent, derivative of ḥam hot

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cholent (ˈtʃolənt)
 
n
Judaism a meal usually consisting of a stew of meat, potatoes, and pulses prepared before the Sabbath on Friday and left to cook until eaten for Sabbath lunch

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Main Entry:  cholent
Part of Speech:  n
Definition:  a traditional one-pot Jewish dish of meat, beans, potatoes, onions, barley, garlic and seasonings; traditionally made on Friday and slow-cooked for eating on the Sabbath; also called cholend
Usage:  cooking
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