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Chulent

 

September 25th 2010

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(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.

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About Jamie Geller

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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