Why We Eat Hot Cholent on Shabbat
Hands down, it’s the long-simmering stew of Shabbat morning that is its signature staple. A surprisingly strong statement from a 12th-century luminary – incorporated into the menu of the Shulchan Aruch, Judaism’s proverbial “Set Table” of Torah Law – gives us a taste of just how important serving and eating this traditional delicacy really is! Another medieval manuscript thickens the consistency of its mysterious prominence, as numerous other ideas further stir the pot. Finally, a bag of beans added to the mix, concludes this delightfully flavored offering!
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| Topics: | Halacha, Shabbat Foods, Minhag, Cholent |
Rabbi Mendel Kaplan is the Spiritual Leader and Executive Director of Chabad Flamingo in Thornhill, Ontario, serving one of Canada’s most dynamic Jewish communities. He also serves as Chaplain of the York Regional Police Service. He is an active member of Toronto’s Vaad HaRabbanim (Council of Orthodox Rabbis), and a voting member of the COR Kashruth Council of Canada’s executive rabbinical board. Rabbi Kaplan is featured regularly on many local television and radio shows. He is a sought after speaker, with hundreds of lectures on Chabad.org. He and his wife, Faygie, are blessed with eight children. Artistically endowed, the rabbi enjoys drawing, sketching and creating charcoal portraits.
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