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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


Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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