Cholent is the Yiddish word for Hamim, the traditional Jewish stew that is simmered overnight for over twelve hours so that it can be eaten on Sabbath, the Jewish day of rest. The cholent recipe was developed over a long period of time and is in accordance with the age old Jewish custom which forbids cooking on the Sabbath. The pot of cholent is boiled the preceding day and kept warm by placing it on a hot plate or a slow cooker until it gets to be consumed on Saturday.
• Ashkenazi Recipe- Beef, potatoes, beans and whole grains comprising barley, wheat or rice is usually cooked together in the form of a stew. While salt and pepper remain the traditional seasonings additional spices may be provided by paprika, tomatoes, carrots as well as a variety of sauces and ketchup. Some people also add whiskey or rum to the stew pot to enhance the flavor. However, it is the inclusion of small sausages that make the Ashkenazi recipe stand out from the others.
• Sephardi Recipe- The Jews from the Middle East prefer to use the Hebrew word, Hamim for the stew. The dish consists of chicken, potatoes and rice along with tomatoes, zucchini, green peppers and eggplants. The stew also contains chickpeas which act as a thickening agent. Cumin seeds and hot peppers are also used to spice the dish up. Garlic, cinnamon and allspice are added to the stew by the Moroccan Jews.