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61642 Results for
- Pidan
- Pipa Ji
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- Qi Min Yao Shu
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Hamin
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Category
FOOD
Cholent and other Sabbath stews . Shabbat stews were developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated as a barley porridge in ancient Judea called "harisa" or "horisa",[1] possibly as far back as the Second Temple period, and over the centuries various Jewish diaspora communities created their own variations of the dish based on local food resources and neighborhood influence.
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