cholent

[ chaw-luh nt, chuhl-uh nt; Yiddish chawlnt ]
/ ˈtʃɔ lənt, ˈtʃʌl ənt; Yiddish tʃɔlnt /

noun Jewish Cookery.

a stewed or baked dish, especially of meat and beans, served on the Sabbath but cooked the day before or overnight over a slow fire.

Origin of cholent

< Yiddish tsholnt, tshulnt, perhaps < Old French < Latin calentem, accusative present participle of calēre to be hot (> French, Old French chaloir, attested only in derived sense “to be of interest, matter”; cf. nonchalant); compare Hebrew (post-Biblical) ḥammīn cholent, derivative of ḥam hot

Words nearby cholent

cholelithiasis, cholelithotomy, cholelithotripsy, cholemesis, cholemia, cholent, choleperitoneum, cholepoiesis, choler, cholera, cholera infantum

British Dictionary definitions for cholent

cholent
/ (ˈtʃolənt) /

noun

Judaism a meal usually consisting of a stew of meat, potatoes, and pulses prepared before the Sabbath on Friday and left to cook until eaten for Sabbath lunch