Cholent

*Cholent*
Alternative names	Schalet
Type	Sabbath stew
Place of origin	France
Created by	Ashkenazi Jews
Main ingredients	Whole grains, meat, beans, potatoes
	Media: Cholent;

Cholent or Schalet (Yiddish: טשאָלנט, romanized: tsholnt or tshulnt or lang-he, lit. 'צ'ולנט') 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]

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

[Marks-1] 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.

[1]

[2]


Alternative names	Schalet
Type	Sabbath stew
Place of origin	France^[1]
Created by	Ashkenazi Jews
Main ingredients	Whole grains, meat, beans, potatoes
Media: Cholent