Introduction to Chulent
Chulent is a slow-cooked stew eaten by Jews on Shabbat (the Sabbath). It is prepared before the Sabbath and kept warm overnight. This allows observant Jews to have a hot meal on Saturday without cooking.
Found in Jewish communities worldwide, chulent has many variations. Some are thick and hearty, while others are spiced and fragrant. But all versions share the same purpose and tradition.
Ancient Origins
Chulent dates back to ancient Judea. Some sources say it started as a barley porridge called harisa. The Talmud mentions ways to keep food warm for Shabbat, showing that hot meals on the Sabbath were important even in antiquity.
As Jewish communities spread across the Middle East, Europe, and North Africa, they adapted the dish. Local ingredients shaped different versions. The slow-cooking method remained unchanged.
Medieval Development and the Name "Cholent"
In medieval Spain, Sephardic Jews prepared hamin, a slow-cooked Sabbath stew. After the expulsion of Jews from Spain in 1492, they carried this tradition to new lands. By the 12th or 13th century, the concept of hamin had reached Jewish communities in France and Provence.
The word cholent likely comes from Old French, meaning "hot" (chaud) and "slow" (lent). Some suggest it comes from chaudron (cauldron), referring to the pot used for cooking. In Germany, it was called schalet, while in Eastern Europe, it became cholent or tsholnt.
The Columbian Exchange and New Ingredients for Chulent
Early versions of chulent were made with barley and fava beans. But after the Columbian Exchange brought new foods to Europe, white beans and potatoes became popular. By the 16th century, potatoes were a standard ingredient.
Eastern European Jews favored mild seasonings like onions, garlic, and paprika. Sephardic and North African Jews used spices such as cinnamon, saffron, and turmeric. Despite regional changes, the dish remained a long-simmering, hearty meal.
Religious Importance
Jewish law prohibits cooking on Shabbat, but tradition encourages oneg Shabbat, meaning Sabbath delight. Chulent became the perfect solution—it was prepared before sunset on Friday and kept warm until Saturday. This allowed Jews to enjoy a hot meal without breaking religious laws.
Rabbi Moshe Isserles (16th century) wrote that eating warm food on Shabbat is a mitzvah. In the Middle Ages, some Jewish sects refused to eat hot food on the Sabbath. Rabbis encouraged chulent as a way to show devotion to traditional Judaism.
Chulent - A Symbol of Family and Community
For centuries, Jewish families gathered around chulent on Shabbat. Many remember the smell filling their homes on Saturday mornings. In old European shtetls, families brought their chulent pots to the town baker’s oven, where they slow-cooked overnight.
Even today, chulent is a comfort food and a link to Jewish heritage. Many secular Jews still eat it, and it remains a staple in Jewish restaurants. The dish represents warmth, tradition, and family.
Ashkenazi Chulent
Ashkenazi Jews from Eastern Europe created a rich, filling version of chulent. It typically includes beef (brisket or short ribs), beans (kidney, navy, or lima), barley, and potatoes. These ingredients simmer together until they form a thick, brown stew.
Seasonings are usually simple—onions, garlic, salt, and sometimes paprika. Some Ashkenazi chulents include kishke, a sausage-like stuffing made of flour, vegetables, and fat. Others add helzel, a stuffed chicken neck skin that melts into the stew.
Sephardic Hamin
Sephardic Jews, from Spain and North Africa, have their own version called hamin (meaning "hot"). One well-known type is Dafina, popular among Moroccan and Spanish Jews. It includes chickpeas, rice, lamb or beef, potatoes, and whole eggs cooked in the pot.
As Dafina cooks overnight, the eggs turn brown and soak up the flavors. Sephardic stews tend to be more spiced than Ashkenazi cholent. Common seasonings include cumin, cinnamon, turmeric, saffron, and even chili for heat.
Other Jewish Variations
Jewish communities worldwide developed their own versions of chulent. Iraqi Jews make t’bit, a slow-cooked dish with chicken stuffed with spiced rice. Yemeni Jews prepare harisa, a wheat berry porridge with meat.
Ethiopian Jews cook Sanbat Wat, a mild chicken stew with eggs. Some Latin American Jewish communities add chili peppers for spice. Despite these variations, all versions follow the same principle—slow cooking for Shabbat.
Key Ingredients
Despite regional differences, chulent always includes a starchy grain, protein-rich legumes, and meat or vegetables. Ashkenazi Jews use barley, while Sephardi and Middle Eastern Jews may use rice, bulgur, or wheat berries.
Beans add heartiness and texture. Different regions favor different types—fava beans, navy beans, or chickpeas. Beef, lamb, or chicken are common protein choices, depending on local traditions.
Seasonings and Special Additions
Seasoning varies by region. Ashkenazi chulent is lightly seasoned with onions, garlic, salt, and paprika. Sephardic and Middle Eastern stews include cumin, turmeric, cinnamon, saffron, and sometimes chili.
Some recipes include whole eggs in the shell, which slowly cook and turn deep brown. Ashkenazi cholent sometimes features kishke, a stuffed casing that melts into the stew. These extras add unique textures and flavors.
Traditional Cooking Methods
For centuries, Jews used creative ways to cook chulent slowly. Many placed their pots in the communal baker’s oven, where they would slow-cook in residual heat. Others buried pots in embers or wrapped them in insulating materials to keep them warm.
Today, people use slow cookers, hot plates, or stovetop simmering. Cooking for 12–18 hours allows the flavors to blend. A deep brown crust (skhor or kam) often forms at the bottom, which many consider the best part.
A Dish That Stands the Test of Time
Chulent has been a part of Jewish life for centuries. It represents history, faith, and family. No matter the variation, it remains a beloved part of Shabbat.
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