Immouzer camp

Slow Cooked Through the Ages

The story of cholent goes to the heart of Jewish history and tradition.

Special to the Jewish Week

The origins of cholent, the thick, slow-cooked savory Shabbat stew, the traditional Sabbath midday meal, go all the way back to the time of the Talmud. Indeed, its history takes it on a route so dispersed across centuries and cultures throughout the diaspora, that in different countries it’s alternatively known as hamin (Aramaic for warm, Hebrew for hot); or dafina or adafina (Arabic for “covered”). There are even variants in its Yiddish name, whether schalet in the Yiddish of Germany or shulet in the Yiddish of Eastern Europe.

PHOTO: American Jewish Joint Distribution Committee. Baking challah for Shabbat at the Immouzer camp.
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