7 Cholent Recipes to Keep You Warm This Winter

Comforting, slow-cooked dishes from all corners of the globe.

What makes a dish “Jewish?”

One of the main threads connecting the food of the shtetl to that of the mellahs (Moroccan Jewish quarters) were slow-cooked Shabbat dishes. As Jewish law prohibits lighting a fire (and, by extension, cooking) after sundown on Friday, meals were left to cook, undisturbed, from Friday evening to Saturday afternoon, when they were eaten for lunch. This ensured a hot meal.

Eastern European cholent is probably the best-known version of this practice, but there are many other variants beloved by Jews with roots in Africa, the Middle East, and Southern Europe that are just as delicious. I encourage you step outside your comfort zone this winter and sample the spectrum of slow-cooked Shabbat dishes.>>>

https://www.myjewishlearning.com/the-nosher/7-cholent-recipes-to-keep-you-warm-this-winter/?