Cholent is a culinary delight enjoyed by Jews of all backgrounds on Shabbat afternoon. In Ashkenazi circles it is called "cholent," while Sephardic Jews refer to this dish as "chameen" ("the hot dish").

This stewed dish is served hot on Shabbat afternoon, and since it is forbidden to cook or warm up food on Shabbat, the cholent sits on the stove-top (or in a crock pot) from before sundown Friday evening.

The ingredients of this dish vary depending on your ancestry. The Ashkenazi cholent normally consists of beans, barley, potatoes and meat. (There are those who specialize in making a delicious vegetarian cholent). The Mid-Eastern variety is much spicier and often contains rice, chickpeas, eggs, and sometimes dumplings.

Tasty and Easy Cholent Recipe


  • 2 medium onions, chopped
  • Canola oil (for sautéing)
  • 1.5 lb. (700 grams) kosher boneless shank, or the kosher meat of your choice
  • 5 medium potatoes, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 12 oz. “cholent mix” (a combination of beans and barley)
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 2 tbsp. salt
  • 1 tsp. pepper
  • 3 tbsp. hot sauce


  1. Sauté the onions in oil until golden. Add the meat and brown on all sides.
  2. Transfer the meat and onions to a crockpot and add the rest of the ingredients. Cover with water.
  3. Turn the crockpot onto high until the beans have softened and the meat is fully cooked. Before Shabbat begins, make sure the food is cooked and switch the heat to low.
  4. On Shabbat, remove the crockpot insert from the heating element before you open it, and serve.

Serves: 8-10