Cholent
As Tscholent or Tschulent ( Yiddish טשאָלנט, Pronunciation : [ ˈtʃolənt ] or [ ˈtʃʊlənt ], Hebrew Chamin חמין, German: hot ) in East Yiddish, a stew of Ashkenazi Jewish cuisine for lunch on Shabbat is called, which is brought to a boil on the Friday before the start of Shabbat and, if the heat is low, until Saturday lunchtime is finished cooking. There are numerous regional variants, the West Yiddish equivalent is the scarf , which is related to the East European Fludn and Kugel . The German poet Heinrich Heine mentions him several times and sings about him in his poem “Princess Sabbath” from 1851 with the words: “Schalet, beautiful spark of gods, daughter from Elysium!” The basic components of a cholent are meat, beans, barley and potatoes; It is therefore very similar to an Alpine dish that has been traceable for 4,000 years, the Ritschert . The dish is also common in Sephardic cuisine under other names . Typical of the Sephardic variants is the addition of hard eggs, the Huevos Haminados .
The stew is probably from Spain , where he was Adafina was known and reached the Middle Ages through France to Central , and later Eastern Europe . The creation of these dishes is conditioned by the Shabbat laws. These prohibit the lighting of fire on Shabbat, but under certain conditions allow the use of a fire lit before the beginning of the Shabbat during the Shabbat.
The name Tscholent is first recorded in writing for the 13th century. It is of Romance origin. According to widespread opinion, it should be derived from the French words chaud (German: hot) and lent (German: slow). The linguist Max Weinreich , on the other hand, assumes that it was borrowed from the Latin calens , calentem (German: that which is hot) via old French chalant into Yiddish. A folk etymology explains the name Tschulent as Schul-End , which in the Yiddish dialects that designate the synagogue as school means the end of (the service in) the synagogue . The context of the meaning arises from the fact that the Tschulent, which used to be traditionally cooked at the baker's in the communal oven in a special saucepan sealed with dough, was picked up on the way home on Saturday late morning after visiting the synagogue and then eaten after school. It could be carried home thanks to the so-called Eruv , which enables it to be carried on Shabbat, which is otherwise not permitted under Jewish religious laws .
Web links
Individual evidence
- ↑ Heinrich Heine: Princess Sabbath ( Wikisource )
- ↑ Gil Marks: Hamin / Huevos Haminados . In: Encyclopedia of Jewish Food . John Wiley and Sons, 2010, ISBN 978-0-470-39130-3 , pp. 252 (English, limited preview in Google Book search).
- ↑ a b c Gil Marks: Cholent / Schalet . In: Encyclopedia of Jewish Food . John Wiley and Sons, 2010, ISBN 978-0-470-39130-3 , pp. 127–129 (English, limited preview in Google Book Search).
- ↑ Elizabeth Wolf Cohen: Jewish cuisine. Cologne 1995, p. 59.
- ^ Max Weinreich: History of the Yiddish Language. University of Chicago Press, Chicago (1980), p. 400.
- ↑ Elliott Horowitz: Sabbath. In: The YIVO Encyclopedia of Jews in Eastern Europe. 2010, accessed February 16, 2012 .