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Thali

Every Saturday

Shabbat stew

A stew put on the heat before the Sabbath and left overnight gives a hot Saturday lunch.

Close-up to a dish of chamin
Photo: en:User:AlexMilkis, Public domain, via Wikimedia Commons

What is eaten for Shabbat stew

Jewish law forbids cooking on the Sabbath, but food may stay on a fire lit beforehand. Out of that rule came a family of stews that cook slowly from Friday afternoon to Saturday lunch. The Ashkenazi one is cholent, with beef, beans, barley and potatoes. Moroccan Jews make dafina or skhina, with chickpeas, wheat, meat and whole eggs that turn brown. Iraqi Jews bake t'bit, chicken stuffed with rice.

The dishes

CholentOvernight stew of beef, beans and barley.

Also part of it, and being written: Hamin (The Sephardi family of Sabbath stews.), Kishka (Stuffed casing cooked in the cholent.), Haminados (Eggs browned overnight in the stew.).

About this page

Written by the Thali desk with AI assistance. Background: "Cholent" on Wikipedia. Customs differ from family to family and place to place. If this is your tradition and we have it wrong, tell us.

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