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[chaw-luh nt, chuhl-uh nt; Yiddish chawlnt] /ˈtʃɔ lənt, ˈtʃʌl ənt; Yiddish tʃɔlnt/

noun, Jewish Cookery.
a stewed or baked dish, especially of meat and beans, served on the Sabbath but cooked the day before or overnight over a slow fire.
(Judaism) a meal usually consisting of a stew of meat, potatoes, and pulses prepared before the Sabbath on Friday and left to cook until eaten for Sabbath lunch

a traditional one-pot Jewish dish of meat, beans, potatoes, onions, barley, garlic and seasonings; traditionally made on Friday and slow-cooked for eating on the Sabbath; also called cholend
Usage Note



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