Cholent טשאלנט

Cholent is a slow-simmered Shabbos stew, put up before Shabbos and cooked overnight so a hot meal is ready without cooking on Shabbos. Developed by Ashkenazi Jews first in France and later Germany, it is mentioned as early as the 12th century and is believed to derive from the Sephardi hamin. In old towns, families placed their pots in the baker's oven, which stayed hot all night.

Etymologies include the Latin "calentem" ("that which is hot") or French "chaud" (hot) plus "lent" (slow). Today every family has its own recipe — beans, potatoes, meat, barley, kishke — and cholent at the kiddush is a beloved tradition.