Cholent

Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין‎) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens. The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (haminados), which turn brown overnight. Ashkenazi cholent often contains kishke or helzel – a sausage casing or a chicken neck skin stuffed with a flour-based mixture. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.Hamin (חמין) (pronounced ḥamin), the Sephardi version of cholent popular also in Israel, derives from the Hebrew word חם – "hot", as it is always served fresh off the stove, oven, or slow cooker. The origin of this name is the Mishnaic phrase tomnim et ha’chamim (Hebrew for "bury the hot"), which essentially provides the Rabbinical prescription for keeping food hot for the Sabbath without lighting a fire.In Germany, Holland, and European countries the special hot dish for the Sabbath lunch is known as schalet, shalent, or shalet.  These western Yiddish words are straight synonyms of the eastern Yiddish cholent. In Morocco, the hot dish eaten by Jews on the Sabbath is traditionally called s’hina or skhina (Arabic for "the warm dish"In Spain and the Maghreb a similar dish is called adafina or dafina, from the Arabic d’fina or t’fina for "buried" (which echoes the Mishnaic phrase "bury the hot food"). Adafina was popular in Medieval Judeo-Iberian cuisine, but today it is mainly found as dafina in Jewish communities in North Africa.In Bukharan Jewish cuisine, a hot Shabbat dish with meat, rice, and fruit added for a unique sweet and sour taste is called oshi sabo (or osh savo). The name of the dish in Persian or Bukharian Jewish dialect means "hot food [oshi or osh] for Shabbat [sabo or savo]", reminiscent of both hamin and s'hina.Among Iraqi Jews, the hot Shabbat meal is called tebit and it consists of whole chicken skin filled with a mixture of rice, chopped chicken meats, and herbs. The stuffed chicken skin in tebit recalls to mind the Ashkenazi helzel, chicken neck skin stuffed with a flour and onion mixture that often replaces (or supplements) the kishke in East European cholent recipes.Gemstone Kosher Catering, New York / NJ311 Central Park Avenue, NY 10704(917) 584-2310 ‎[mappress mapid="238"]http://cooksns.com/?p=3152

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