cholent

Pronounced: CHO-lent, Origin: Yiddish, but believed to be derived from French, a slow-cooked stew traditionally prepared for and left cooking over Shabbat.

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Ashkenazi Cuisine

European Jewish food developed along with the migration of the European Jewish community -- from West to East.

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VIDEO: How to Make Cholent for Shabbat

Cooked slowly overnight, this hearty meat stew is a traditional dish for Shabbat lunch.