7 Cholent Recipes to Keep You Warm This Winter
Comforting, slow-cooked dishes from all corners of the globe.
What makes a dish “Jewish?”
One of the main threads connecting the food of the shtetl to that of the mellahs (Moroccan Jewish quarters) were slow-cooked Shabbat dishes. As Jewish law prohibits lighting a fire (and, by extension, cooking) after sundown on Friday, meals were left to cook, undisturbed, from Friday evening to Saturday afternoon, when they were eaten for lunch. This ensured a hot meal.
Eastern European cholent is probably the best-known version of this practice, but there are many other variants beloved by Jews with roots in Africa, the Middle East, and Southern Europe that are just as delicious. I encourage you step outside your comfort zone this winter and sample the spectrum of slow-cooked Shabbat dishes.>>>
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