Sabbath stew

Sabbath Stew

The Sabbath stew, also known as Cholent or Hamin, is a traditional Jewish dish that is typically slow-cooked and eaten on the Sabbath. This dish is prepared and begins cooking before the start of the Sabbath, and it continues to cook until it is eaten for lunch the next day. The ingredients and preparation methods can vary widely depending on the region and personal preferences.

History

The tradition of the Sabbath stew dates back to the times of the Talmud. The Talmudic rabbis instituted the eating of hot food on the Sabbath in order to counter the beliefs of sects that denied the divine origin of the Oral Torah. The practice of preparing a Sabbath stew became a way to fulfill this requirement.

Ingredients

The ingredients of a Sabbath stew can vary, but it typically includes meat, potatoes, beans, and barley. Some variations may also include eggs, vegetables, and spices. The type of meat used can also vary, with beef, chicken, and lamb being common choices.

Preparation

The preparation of the Sabbath stew begins before the start of the Sabbath. All ingredients are placed into a pot, which is then placed into the oven or on the stove. The heat is set to low, allowing the stew to slow-cook overnight. By the time the Sabbath lunch comes around, the stew is fully cooked and ready to be eaten.

Variations

There are many variations of the Sabbath stew, reflecting the diverse cultures and traditions within the Jewish community. For example, the Ashkenazi version of the stew, known as Cholent, typically includes barley, potatoes, and meat, while the Sephardic version, known as Hamin, may include rice, chickpeas, and a variety of spices.

Significance

The Sabbath stew holds a significant place in Jewish tradition. It is not only a delicious and hearty meal, but it also serves as a symbol of the Sabbath rest. By preparing the stew before the Sabbath begins, it allows for a hot meal to be enjoyed without any work being done on the Sabbath day.

See Also

• Jewish Cuisine
• Sabbath
• Kosher

References

• The Book of Jewish Food: An Odyssey from Samarkand to New York
• The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen
• The Foods of Israel Today