1. A Jewish stew traditionally prepared before the Sabbath and left to cook slowly overnight or during the day, typically containing meat, beans, potatoes, and barley.
Usage: Also spelled 'chulent' or 'cholent' (singular); plural 'cholents'.; Yiddish origin; common in Jewish cuisine, especially Ashkenazi tradition.; Often served on Saturday lunch after Sabbath morning services.

Examples

• My grandmother's cholents were famous in the community for their rich, savory flavor.
• The cholents simmered in the oven all night, filling the house with a wonderful aroma.
• Many Jewish families prepare cholents on Friday to have a warm meal ready for Saturday lunch.
• This recipe for cholents includes beef, kidney beans, and pearl barley.
• The cholents were served piping hot after the Sabbath service ended.