A very important feature of celebrating the Sabbath is Hammin, a “hot dish” eaten after the morning services. Every Jewish community has its own tradition regarding the ingredients and way of preparing it. As it is forbidden to cook on Shabbat, it was OK to begin its cooking on...
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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 for Rosh Hashana, and...