(Yiddish) (Yiddish) The slowest cooking beef and bean stew in existence. You start it before Shabbos and it simmers all night until it’s served the next day. Its rich aroma fills the house. The Yiddish term comes from the French word for warm, chaud, as chulent was developed as a means of putting piping hot food on the table in honor of Shabbos.
In non-Yiddish-speaking countries, Sephardic Jews call this dish chamin, which means the same thing.