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.