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{{Short description|Ashkenazi Jewish Sabbath stew}}
{{Italic title}}
{{Infobox food
| name             = ''Cholent''
| image            =File:Chol 001.jpg
| image_size       = 250px
| caption          =
| alternate_name   = ''Schalet'', ''Hamin''
| country          = France<ref name=Marks/>
| region           =
| creator          = [[Ashkenazi Jews]]
| course           =
| type             = [[Sabbath stew]]
| served           =
| main_ingredient  = [[Whole grains]], [[meat]], [[bean]]s, [[potato]]es
| variations       = [[Hamin]]
| calories         =
| other            =
}}

'''Cholent''' or '''Schalet''' ({{langx|yi|טשאָלנט|tsholnt}}) is a traditional slow-simmering [[Sabbath stew]] in [[Jewish cuisine]] that was developed by [[Ashkenazi Jews]] first in [[France]] and later [[Germany]],<ref name=Marks/> and is first mentioned in the 12th century.<ref name="ReferenceA">Rabbi Yitzahk ben Moishe or "Zaruah" in his ''Mishnah Torah''. Or Zaruah, part 2, Hilhot Erev Shabbat, 3b.</ref> It is related to and is thought to have been derived from [[hamin]], a similar Sabbath stew that emerged in [[Spain]] among [[Sephardic Jews]] and made its way to France by way of [[Provence]].<ref name=Marks/>

==Etymology==
[[Max Weinreich]] traces the etymology of ''cholent'' to the [[Latin]] present participle ''calentem'' (an [[accusative]] form of ''calēns''), meaning "that which is hot" (as in ''calorie''), via [[Old French]] {{lang|fro|chalant}} (present participle of {{lang|fro|chalt}}, from the verb {{lang|fro|chaloir}}, "to warm").<ref>Max Weinreich, ''History of the Yiddish Language'', (Chicago, IL: University of Chicago Press,1980), p. 400.</ref><ref>E. Einhorn, ''Old French: A Concise Handbook'', (Cambridge, England: Cambridge University Press,1974), 150.</ref> One widely quoted [[folk etymology]] derives the word from [[French language|French]] {{lang|fr|chaud}} ("hot") and {{lang|fr|lent}} ("slow").<ref name="Stein, 46">Stein, 46.</ref> Another folk etymology derives ''cholent'' (or {{transliteration|he|sholen}}) from {{lang|he|שלן}}, which means "that rested [overnight]", referring to the tradition of Jewish families placing their individual pots of cholent into the town baker's [[oven]]s that always stayed hot and slow-cooked the food overnight.<ref name=":1">Aaron Gross, Feasting and Fasting: The History and Ethics of Jewish Food, 376, (New York, NY: New York University Press, 2019), 35.</ref> Another mooted etymology is from Old French ''chaudes lentilles'' (hot lentils).{{Cn|date=April 2025}}

==Background==
{{main|Sabbath stew}}
[[File:Tscholent-3924 (cropped).jpg|thumb|Cholent]] 
Shabbat stews were developed over the centuries to conform with [[Halakha|Jewish law]]s that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a [[blech]] or [[hotplate]], or left in a slow oven or electric [[slow cooker]], until the following day. Cholent originated as a barley [[porridge]] in ancient [[Judea]] as a type of "[[harisa]]".<ref name=Marks>{{cite encyclopedia |first=Gil |last=Marks |title=Cholent/Schalet |encyclopedia=Encyclopedia of Jewish Foods |publisher=HMH |date=2010 |pages=40}}</ref> Over the centuries various [[Jewish diaspora]] communities created their own variations of the dish based on local food resources and neighborhood influence.

There are many variations of the dish, which is standard in both the [[Ashkenazi]] and [[Sephardi]] kitchens and among other communities.<ref>[https://www.haaretz.com/hasen/spages/1035984.html A Pot Full of Beans and Love] {{Webarchive|url=https://web.archive.org/web/20081114012910/http://www.haaretz.com/hasen/spages/1035984.html |date=2008-11-14 }}, ''Haaretz'', 10 November 2008.</ref> The basic ingredients of cholent are [[meat]], [[potato]]es, [[bean]]s, and [[barley]] though all shabbat stews contain some type of grain and meat or featured [[vegetable]]. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of each local stew.

In traditional [[Ashkenazi]], [[Sephardi]], and [[Mizrahi Jews|Mizrahi]] families, stew is the hot [[main course]] of the midday Shabbat meal served on Saturdays typically after the morning synagogue services for practicing Jews. [[Hiloni|Secular Jewish]] families also serve stews like cholent or eat them in Israeli restaurants.<ref>Yotam Ottolenghi and Sami Tamimi, ''Jerusalem : a Cookbook,'' 1st U.S. ed. (Berkeley: Ten Speed Press, 2012).</ref> For practicing Jews, lighting a fire and cooking food are among the [[activities prohibited on Shabbat]] by the written [[Torah]].<ref>Exodus: 35:1–3</ref> Therefore, cooked Shabbat food must be prepared before the onset of the Jewish Shabbat at sunset Friday night.

Cholent was first mentioned by name 1180 CE by R. Yitzhak ben Moshe of Vienna who says "I saw in France in the home of my teacher R. Yehuda bar Yitzhak that sometimes their cholent pots were buried. And on Shabbat before the meal, the servants light the fire near the cauldrons so that they warm well, and some remove them and bring them close to the fire".<ref name="ReferenceA"/>

==History==
[[File:DSC 0017 Cholent - Khamin.jpg|thumb|Cholent in the process of cooking]]
[[File:Cholent pot (3423469127).jpg|thumb|alt=a copper pot inscribed with Hebrew letters and floral scrollwork|Cholent pot, Eastern Europe, ca. 1700]]
The origins of ''cholent'' date back to the 11th century, when the Christian [[Reconquista]] of [[Al-Andalus]] or [[Islamic Spain]], when culinary techniques from the Moorish period spread northwards into Europe through [[Provence]]. In the late 12th or early 13th century, the Sephardic [[Sabbath stew]] known as ''[[hamin]]'' became a part of the traditions of the Jews of France.<ref name="Marks" />

Among the French [[Ashkenazi Jews|Ashkenazi Jewish]] population, the traditional stew was renamed ''tsholnt'', ''cholent'' or ''schalet'', likely from the old French for warm, ''chald'' or ''chalt'' (the antecedent of today's ''chaud''), or from ''chald-de-lit'' ("warmth of the bed").<ref name="Marks" />

By the 13th century, the stew is described as having become widespread in Bohemia and Germany. Originally made with [[fava beans]], the ''cholent'' of the French Ashkenazi was substituted with dried [[haricot beans]] from the [[Americas]] in the sixteenth century. Since then, [[white beans]], [[red kidney beans]], [[pinto beans]], and dried [[lima beans]] have all become common ingredients.<ref name="Marks" /> Some Romanians add [[chickpeas]] in "a remnant of the [[Sephardic]] influence due to [[Ottoman Empire|Ottoman]] control of the area".<ref name="Marks" />

Since European agriculture favoured [[bread wheat]] instead of [[durum]], substitutions were made. In Germany, [[spelt]] became common in ''cholent'', while in Eastern Europe, the grain of choice became [[barley]].<ref name="Marks" /> The usual choice of meat in cholent is beef, either flank or [[brisket]], or, occasionally in Western and Central Europe, goose or duck.<ref name="Marks" />

In the mid-19th century, Polish ''cholent'' featured generous amounts of potato, while Hungarian ''cholent'' used no potato at all.<ref name="Marks" /> German variations added root vegetables. Onions might be added fried or raw, alongside garlic. The stew might also be sweetened with honey, sugar, or fruit, and spiced with [[cloves]], [[paprika]], or [[bay leaves]].<ref name="Marks" />

===Diasporic dispersal===
As the [[Jewish diaspora]] grew with Jewish migrations into Europe, North Africa, and elsewhere in the Middle East and Central Asia, Jewish diaspora communities developed their own variations of the dish based on the local climate, available ingredients and local influence.<ref>{{Cite web|url = https://www.timesofisrael.com/ancient-jewish-dish-of-cholent-is-now-a-melting-pot-of-israeli-cuisine/|title = Ancient Jewish dish of cholent is now a melting pot of Israeli cuisine|website = [[The Times of Israel]]|access-date = 2020-09-27|archive-date = 2020-11-01|archive-url = https://web.archive.org/web/20201101143806/https://www.timesofisrael.com/ancient-jewish-dish-of-cholent-is-now-a-melting-pot-of-israeli-cuisine/|url-status = live}}</ref> John Cooper argues that shabbat stews like cholent would have spread from Jerusalem east towards Babylon and simultaneously across the Mediterranean by North Africa into Iberia and eventually Italy and France<ref name=":2">John Cooper, ''Eat and Be Satisfied : A Social History of Jewish Food'', (Northvale, N.J.: Jason Aronson, 1993), 103.</ref> while Marks cites Persian, Yemen, and Italian communities to predate Sephardim in Iberia.<ref name=Marks/>

===Original diets===
The most accessible foods to Jews living in Israel before the destruction of the [[Second Temple]] are likely to have been the [[Mediterranean triad]]: grain, oil and wine, which were available at low cost and vast amounts. While both wheat and barley were grown in Israel, barley was more likely to supplement inland diets. Cooper argues wheat would have been twice as expensive as barley which could grow in rougher soils closer to Jerusalem.<ref name=":1" /> Barley could also be harvested earlier ensuring multiple crops in the same season.<ref name=Marks/>

Meats were considered [[luxury goods]] that few could afford, except on special occasions like Shabbat and other holidays. Lamb and goat would have been more common as they grazed in arid climates, and provided supplementary products like [[wool]] and milk, while cattle were more expensive to maintain and prized as [[korban|sacrificial offerings]].<ref>Maimonides, ''The 613 Mitzvot'', “Positive Commandment 89”.</ref><ref>Gross, 64.</ref>

===Moorish Iberia===
[[Chicken]] was likely domesticated in Southeast Asia and popularized in Ur around 2100 BCE, though the Israelites would have been less likely to eat it due to association of Roman sacrifice.<ref>Gil Marks, Encyclopedia of Jewish Foods, 656 (Hoboken, N.J.: John Wiley & Sons, 2010),118.</ref> Until the [[8th century]], the upkeep for chickens meant they could only be raised in small numbers, making them a delicacy few could afford outside of Shabbat.<ref name="Gross, 67">Gross, 67.</ref> [[Olla podrida]] rose in popularity in the [[13th century]] featuring a porridge of vegetables, spices, and meat, usually beef. A famine in the [[14th century]] in Northern Europe caused a rise in cattle prices near Western Europe and North Africa,<ref name="Cooper, 103">Cooper, 103.</ref> where most Jews were living under Moorish rule.<ref>Ilan Stavans, ''Jewish Literature:'' A Very Short Introduction, 150 (New York, NY: Oxford University Press, 2021), 7.</ref> This led to chicken replacing cattle as livestock, and resulted in many recipe alterations to accommodate these changes in Iberia and Northern Africa.

The increase in chicken led to a surplus of eggs as a renewable resource. "Huevos haminados" began to describe the long process of long roasting eggs in hamin pots overnight that produced a signature aroma. The concept of "re'ach nicho'ach" describes the direct line of spiritual connection of scents from the nose to the soul.<ref>Brumberg-Kraus, 81.</ref> giving the egg an extra spiritual strength for Jews.<ref>Idit Pintel-Ginsberg, ''The Angel and the Cholent: Food Representation from the Israel FolkTale Archives'', (Detroit, MI: Wayne State University Press), 127 and 156–159</ref> In Kabbalah, the eggs are even watched over by an angel.<ref>Pintel-Ginsberg, 129.</ref>

===Post Reconquista===
The rise of the Spanish conquest of Iberia, known as the [[Reconquista]], stretched from as early as the establishment of Christian Kingdom [[Asturias]] in the early 8th century<ref>[[Roger Collins]], ''The Arab Conquest of Spain,'' (Oxford, England: Blackwell Publishing, 1989).</ref> until the surrendering of Granada in 1492 by the ruling Moorish Kingdom.<ref>Trevor J. Dadson, ''Tolerance and Coexistence in Early Modern Spain: Old Christians and Moriscos in the Campo de Calatrava,'' (Boydell & Brewer Ltd., 2014) 101.</ref> Jews were faced with limited options after the [[Alhambra Decree]] expelled non-Christian religious practices or face expulsion. Jews who migrated west across the Mediterranean after the destruction of the Second Temple became known as "Sephardic" Jews (literally Spanish Jews)<ref>Stavans, 17.</ref> and often reintegrated themselves to well established Jewish communities in North Africa or even the Ottoman Empire where [[ladino language]], a mix of Hebrew and Spanish, began to explode in popularity.<ref>Hannah Pressman, "What is the History of Ladino and its Alphabet", in ''Stroum Center for Jewish Studies Newsletter'', (Seattle, WA: Henry M. Jackson School of International Studies, University of Washington, 2020).</ref>

Jews "conversos" (converts) converted, either sincerely or as a ruse, began to mainstream Jewish practices into Iberian culture. Sephardim who remained religious learned to hide observation of shabbat by "hiding" or "concealing" their pots in the embers of household fires or underground ovens from their Christian neighbors.<ref>Cooper, 104.</ref> Hamin became known as adafina or dafina as local ingredients changed hamin's base to a rice and chicken dish to match local practices. Stews like "Gallina a la Vinagreta" began to rise in popularity nationally around the same making the ingredients almost indistinguishable.<ref>Nathan, 218–219.</ref>

The slow warming of the embers inspired an extra layer of precaution to the prohibition of cooking on shabbat, the [[blech]]. The blech covers a fire or modern stovetops to prevent cooking while allowing heat to transfer from one item to another indirectly as a warm source without "kindling".<ref>Nissan Dovid Dubov, ''The Laws of Cooking on Shabbos'', (Brooklyn, NY: Sichos In English, 2001), 8.1.</ref> Hamin, scheena and cholent all commonly use a blech pinpointing their distinctions to a similar time period.<ref>Stein, 47.</ref> The unique cooking requirements of hamin were later the inspiration for the invention of the [[slow cooker]].<ref>{{cite web|author=Naxon, Lenore|title=My Dad, the Inventor of the Crock Pot|work=Beyond Bubbie|date=8 April 2013|access-date=2 May 2013|url=http://www.beyondbubbie.com/my-dad-the-inventor-of-the-crock-pot/|archive-url=https://web.archive.org/web/20130701055537/http://www.beyondbubbie.com/my-dad-the-inventor-of-the-crock-pot/|archive-date=1 July 2013}}</ref><ref name="CNET">{{cite web
 | url = https://www.cnet.com/news/from-humble-to-high-tech-a-slow-cooker-history/
 | title = From humble to high tech, a slow cooker history
 | last = Pilkington
 | first = Katie
 | date = January 31, 2014
 | publisher = [[CNET]]
 | access-date = December 29, 2016
 | archive-date = December 30, 2016
 | archive-url = https://web.archive.org/web/20161230085833/https://www.cnet.com/news/from-humble-to-high-tech-a-slow-cooker-history/
 | url-status = live
 }}</ref>

===Columbian Exchange===
Even in ancient Israel, it is likely that vegetables supplemented stews with native vegetables like leek, garlic, and onions, which were more accessible to poorer communities like future Ashkenazi.<ref>Cooper, 2 and 16.</ref> Historians have little proof other than modern economic trends; these recipes were not well-documented at the time, and the decomposition of vegetables makes it difficult to find conclusive archaeological evidence of their presence in any given period.<ref>Gross, 47.</ref>

After the [[Columbian Exchange]], new vegetables like [[potato]]es, [[tomato]]es, and beans rose in popularity. They offered more substantial nutrients at lower costs than meats but with more flavor than barley, wheat, or rice. In the Maghreb, a South American hot chili pepper called "harissa" thrived in the region's soil. Slow cooking crushed wheat, tomatoes, and harissa created a spicy sauce that added new flavors to classic rice dishes.<ref>Paola Gavin, "Red Hot Chili Peppers", in ''Tablet Magazine'', (New York, NY: Nextbook Inc., 2022).</ref>

Beans from the [[New World]] rapidly replaced barley and rice used in North Africa and Europe. In Greece and Turkey, "avicas" substituted the rice in hamin with white beans and even smaller haricot beans left over from Shabbat's Friday night dinner.<ref>Marks, 29.</ref>

==Variations==
===Israel===
In Israel, cholent has become a dish widely available in restaurants. In 2013, ''cholenterias'', casual restaurants specializing in cholent, emerged in [[Bnei Brak]] and the [[Haredi Judaism|Haredi]] neighborhoods of Jerusalem, and became the premier night hangout areas for Haredi men. Soon afterwards, cholent dishes spread to restaurants in secular areas.<ref>{{Cite web|url=https://www.hadassahmagazine.org/2018/02/05/cholent-craze-secular-tel-aviv/|title=A Cholent Craze in Secular Tel Aviv|date=5 February 2018|access-date=27 September 2020|archive-date=2 March 2019|archive-url=https://web.archive.org/web/20190302092137/http://www.hadassahmagazine.org/2018/02/05/cholent-craze-secular-tel-aviv/|url-status=live}}</ref>

Sephardim in Tel Aviv originated "sofrito" made of beef, potatoes, and various spices eaten at Friday night shabbat dinners and added to the main meal the next day.<ref>Gur, 205.</ref>

===Central and Eastern European===
In Germany, the Netherlands, and other western European countries the special hot dish for the Shabbat lunch is known as {{transliteration|yi|schalet}}, {{transliteration|yi|shalent}}, or {{transliteration|yi|shalet}}.<ref name="Cooper">Cooper, 183–90.</ref>

The Jewish people of Hungary adapted the [[Hungarian cuisine|Hungarian]] dish [[sólet]] to serve the same purpose as cholent. Sólet was likely modified by the Jewish people living in [[Pannonia]] when the [[Magyars]] arrived.<ref>Raphael Patai, ''The Jews of Hungary: History, Culture, Psychology'', (Detroit, MI: Wayne State University Press, 1996), 21.</ref> This pork version of solet became so popular that it is sold across the country as a canned good in grocery stores.<ref>Gross, 235–250.</ref>

In Italy, pasta is a common substitute for beans or rice in shabbat stews<ref name="Stein, 46"/> and is called "hamin macaron" when sampled in Iberia.<ref>Gur, 202.</ref> The rise of Chassidism in the late 18th century popularized black beans in Eastern Europe as the [[Baal Shem Tov]]'s favorite bean<ref name="Marks, 43">Marks, 43.</ref> while Alsatian Cholent in France featured lima beans.<ref name="Nathan, 166">Nathan, 166.</ref>

===North and South America===
To honor the tradition of eggs in cholent, some American Jews long roast meatloaves for Friday night and place whole eggs to be peeled and eaten.<ref>Lebewohl, 68–70.</ref> ''The Kosher Cajun Cookbook'' features New Orleans-style Cajun food with kosher substitutes like gumbo and jambalaya.<ref>Mildred L. Covert, and Sylvia P. Gerson. ''Kosher Cajun Cookbook'', 256 (Gretna, La: Pelican Pub. Co., 1987).</ref> Puerto Rican hamin is considered a stewed "arroz con pollo."<ref>Nathan, 102–103.</ref>

==Communal cooking==
In the [[shtetl]]s of [[Europe]], religious neighborhoods in Jerusalem, and other cities in the Land of Israel before the advent of electricity and cooking gas, a pot with the assembled but uncooked ingredients was brought to the local baker before sunset on Fridays. The baker would put the pot with the cholent mixture in his oven, which was always kept fired, and families would come by to pick up their cooked cholent on Saturday mornings. The same practice was observed in [[Morocco]], where black pots of s'hina were placed overnight in bakers' ovens and then delivered by bakers' assistants to households on Shabbat morning.<ref name="Cooper" /> Jewish stews were characterized by flour paste used to seal pots to prevent cooking and tampering which could cause the meal to become ''treif''.{{what?|date=March 2025}}<ref>Nathan, 163.</ref>

== See also ==
{{Portal|Food|Judaism}}
{{div col|colwidth=20em}}
* [[Cassoulet]]
* [[Cocido madrileño]]
* [[Jewish cuisine]]
** [[Ashkenazi Jewish cuisine]]
** [[Israeli cuisine]]
** [[Sephardic Jewish cuisine]]
* [[Kashrut]]
** [[Kosher foods]]
** [[Kosher wine]]
* [[List of stews]]
* [[Hamin]]
** [[Macaroni Hamin]]
* [[Ropa vieja]]
* [[Sabbath stew]]
* ''[[Tza'ar ba'alei chayim]]''
{{div col end}}

==References==
{{reflist}}

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{{div col}}
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{{div col end}}

{{Commons category}}

{{Shabbat}}
{{Jewish baked goods}}
{{French cuisine}}

[[Category:Israeli cuisine]]
[[Category:Shabbat food]]
[[Category:Stews]]
[[Category:Yiddish words and phrases]]
[[Category:French cuisine]]
[[Category:German cuisine]]
[[Category:Ashkenazi Jewish cuisine]]