Cholent

Cholent is a traditional Jewish stew that takes a long time to cook. Eastern European cholent is typically made with barley, beans, and meat, along with a variety of seasonings. Cholent is traditionally made on Friday, the day before the Jewish Sabbath, when all work is prohibited.

Due to the long cooking time, the flavors will have already infused, the beans will soften, and tougher cuts of meat will become juicy and tender. The dish originated in Israel and the Middle East before spreading to North Africa. It was already present in Spain by the 9th century.

Cholent is now found in countries all over the world, including the United States, Germany, the Netherlands, Morocco, and Hungary.