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[chaw-luh nt, chuhl-uh nt; Yiddish chawlnt] /ˈtʃɔ lənt, ˈtʃʌl ənt; Yiddish tʃɔlnt/
noun, Jewish Cookery.
a stewed or baked dish, especially of meat and beans, served on the Sabbath but cooked the day before or overnight over a slow fire.
Origin of cholent
< Yiddish tsholnt, tshulnt, perhaps < Old French < Latin calentem, accusative present participle of calēre to be hot (> French, Old French chaloir, attested only in derived sense “to be of interest, matter”; cf. nonchalant); compare Hebrew (post-Biblical) ḥammīn cholent, derivative of ḥam hot Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2016.
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British Dictionary definitions for cholent


(Judaism) a meal usually consisting of a stew of meat, potatoes, and pulses prepared before the Sabbath on Friday and left to cook until eaten for Sabbath lunch
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Contemporary definitions for cholent

a traditional one-pot Jewish dish of meat, beans, potatoes, onions, barley, garlic and seasonings; traditionally made on Friday and slow-cooked for eating on the Sabbath; also called cholend

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cooking's 21st Century Lexicon
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