cholent

American  

[chaw-luhnt, chuhl-uhnt, chawlnt] / ˈtʃɔ lənt, ˈtʃʌl ənt, tʃɔlnt /

noun

Jewish Cooking.

1. 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.

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cholent British  

/ ˈtʃolənt /

noun

1. 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

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Etymology

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”; nonchalant ); compare Hebrew (post-Biblical) ḥammīn cholent, derivative of ḥam hot

Example Sentences

However, the article downplays the role of Washington Ethnic Studies Now, as I have reported in The Cholent, Seattle’s only Jewish news outlet.

From Seattle Times

The cholent would have cooked all afternoon and evening, until the flavors merged into a rich, savory medley.

From Literature

I had tried plenty of cholent since washing up on Maxwell Street, and no matter the difference in taste or ingredients, it always reminded me of Shabbos mornings.

From Literature

I spooned more cholent into my mouth, thinking better than to confess she reminded me of a walking sunflower with her yellow wardrobe.

From Literature

Naar, “among the Sephardic community in Seattle, was treated as a god,” said Sonny Gorasht, echoing remarks he made to The Cholent, a Jewish newsletter in Seattle that first wrote about the controversy.

From Seattle Times