cholent

[ 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.

Nearby words

  1. cholelithiasis,
  2. cholelithotomy,
  3. cholelithotripsy,
  4. cholemesis,
  5. cholemia,
  6. choleperitoneum,
  7. cholepoiesis,
  8. choler,
  9. cholera,
  10. 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

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British Dictionary definitions for cholent

cholent

/ (ˈtʃolənt) /

noun

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