Cholent is far more than just a dish; it’s a centuries-old testament to Jewish resilience, creativity, and tradition. As Joanna O’Leary notes in her article, “The Brief History of Cholent” for the Nosher, this “unctuous stew came into being as the ultimate edible workaround to Jewish laws prohibiting cooking on the Sabbath.” Prepared before sunset on Fridays and left to simmer overnight, cholent ensures a hearty, hot meal is ready to enjoy while honoring Sabbath traditions.
The rich history of Jewish culinary tradition
The origins of cholent’s name are as diverse as the stew itself. O’Leary notes, “For years, most have considered [cholent] to be a compound word coming from the French chaud (‘hot’) and lent (‘slow’).” Alternatively, it might stem from the Hebrew she-lan (“that rested overnight”), reflecting the practice of cooking cholent in communal ovens. Whichever etymology you prefer, it’s clear that this dish is a testament to Jewish ingenuity.
Cholent’s ingredients and flavors tell a story of the Jewish diaspora. Ashkenazi cholent often combines barley, potatoes and meat like brisket or chicken, while Sephardi variations, known as chamin, showcase chickpeas, rice-stuffed vegetables and spices like cumin or saffron.
“If you’ve had one cholent, you definitely haven’t had them all,” wrote O’Leary.
Details of the St. Louis Cholent Cook-Off 2024
If O’Leary’s description has your mouth watering, you’re in luck. On Wednesday, Dec. 11, Young Israel of St. Louis is hosting a Cholent Cook-Off, offering locals the chance to taste and vote for their favorite variations of this beloved dish.
From 7–8 p.m., the YISTL Social Hall will feature an impressive lineup of chefs, including Jenna and Ephraim Abrams, Rabbi Josh Bregman, Alberto Cozer and even Yeshivat Kadimah High School. Admission is $5, which includes the privilege of tasting and voting for the best cholent in town. Feeling generous? Sponsor ingredients for $18, and your admission is free!
As O’Leary reminds us, “Cholent is the ultimate comfort food,” so why not share in that comfort with your neighbors?
For more details about the cook-off, contact Max Oppenheimer at (314) 623-6314 or email [email protected]. Let’s keep the tradition alive, one simmering pot at a time.
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