The names and variations of this classic Jewish dish are infinite, although it is most commonly known as cholent (Yiddish) or hamin (Hebrew). Given the restrictions of the Sabbath, this is often eaten for lunch on Saturday, as it can be prepared before sundown on Friday and left to simmer overnight. The basic ingredients are meat, potatoes, beans and barley, although North African versions, referred to as dafina, sometimes omit the potatoes, substitute rice and couscous for the barley, and include honey and spices. This version also takes culinary cues from Italy with the inclusion of meatballs, silverbeet and cannellini beans.
The names and variations of this classic Jewish dish are infinite, although it is most commonly known as cholent (Yiddish) or hamin (Hebrew). Given the restrictions of the Sabbath, this is often eaten for lunch on Saturday, as it can be prepared before sundown on Friday and left to simmer overnight. The basic ingredients are meat, potatoes, beans and barley, although North African versions, referred to as dafina, sometimes omit the potatoes, substitute rice and couscous for the barley, and include honey and spices. This version also takes culinary cues from Italy with the inclusion of meatballs, silverbeet and cannellini beans.