Cholent (Yiddish) – Jewish stew prepared as the main course for lunch on the Sabbath (Saturday). Ashkenazi Jews prepare cholent using beef, beans, onion, garlic, potatoes, and sometimes eggs; Sephardic Jews use mutton and eggs. Cholent is simmered one day in advance and then stored inside a stove or above the fireplace so that it can be served hot on Saturday.

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