Cholent is the classic Jewish Sabbath stew — a dish born from the need to honor Shabbat’s prohibition against cooking while still enjoying a hot, hearty meal. But like the Jewish people themselves, cholent comes in many forms. Two of the most beloved variations come from the Ashkenazi and Sephardic traditions.
Ashkenazi cholent , common among Jews from Eastern Europe, is a slow-cooked blend of beef, potatoes, barley, and beans. It's rich, comforting, and earthy — the kind of dish that sticks to your ribs and warms the soul. Cooked overnight from Friday to Saturday, it's often served for Shabbat lunch, with flavors deepened by the long, gentle heat.
Sephardic cholent (often called hamin) comes from Jews of Spanish, Middle Eastern, and North African descent. It shares the slow-cooked essence but features different ingredients and spices. Sephardic versions might include rice, chickpeas, lamb, and eggs, with warm spices like cumin, cinnamon, and turmeric adding a fragrant depth.
Both styles reflect the local foods and climates where Jewish communities lived — but at heart, they serve the same purpose: honoring tradition, gathering loved ones, and savoring the sanctity of Shabbat. Whether Ashkenazi or Sephardic, cholent is a delicious reminder that Jewish heritage is both diverse and deeply connected.