[ 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.
- cholera infantum
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
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
/ (ˈtʃolənt) /
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