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Jewish Journal

  • Eat more cholent

    By Rob Eshman

    January 15, 2014 | 10:50 am

    My resolution for the New Year is to make more cholent.

    Cholent is the traditional Sabbath stew, assembled and put in the oven (or on the stove, or in a crock pot) on Friday before the Sabbath, then cooked at a low temperature until Sabbath lunch.

    I made one this past Shabbat.... read on

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