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Cholent
Cholent (Yiddish: טשאָלנט, ''tsholnt'' or ''tshoolnt'') or Hamin ((ヘブライ語:חמין)) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker, until the following day.
There are many variations of the dish, which is standard in both the Ashkenazi and Sephardi kitchens.〔(A Pot Full of Beans and Love ), ''Haaretz'', 10 November 2008.〕 The basic ingredients of cholent are meat, potatoes, beans and barley. Sephardi-style hamin uses rice instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (''huevos haminados''), which turn brown overnight. Ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.
==Etymology==
Max Weinreich traces the etymology of ''cholent'' to the Latin present participle ''calentem'', meaning "that which is hot" (as in ''calorie''), via Old French ''chalant'' (present participle of ''chalt'', from the verb ''chaloir'', "to warm").〔Max Weinreich, ''History of the Yiddish Language'', University of Chicago Press, Chicago (1980), p. 400.〕〔E. Einhorn, ''Old French: A Concise Handbook'', Cambridge University Press (1974), p. 150.〕 One widely quoted folk etymology, relying on the French pronunciation of cholent or the Central and Western European variants ''shalent'' or ''shalet'', derives the word from French ''chaud'' ("hot") and ''lent'' ("slow"). Another folk etymology derives cholent (or sholen) from the Hebrew ''she’lan'', which means "that rested ()". This refers to the old-time cooking tradition of Jewish families placing their individual pots of cholent into the town baker's ovens that always stayed hot and slow-cooked the food overnight.
Yet another etymology is Old French ''chaudes lentes'', "hot lentils".
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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