Cholent is a culinary delight enjoyed by Jews of all backgrounds on Shabbat afternoon. In Ashkenazi circles it is called “Cholent,” while Sephardic Jews refer to this dish as “Chameen” (“the hot dish”). The ingredients of this dish vary depending on ancestry. The Ashkenazi cholent normally consists of beans, barley, potatoes and meat. The Mid-Eastern variety is much spicier and often contains rice, chickpeas, and sometimes dumplings.
This stewed dish is served hot on Shabbat afternoon, and since it is forbidden to cook or warm up food on Shabbat, the cholent sits on the stove-top (or in a crock pot) from before sundown Friday evening.
Bounce Back From The Holidays & Transfer A Balance