European Jewish traditional sabbath stew

This is a food that religious Jewish people eat on Saturday afternoon. Religious people do not cook on Saturday, so this food must be put on the stove on Friday, before sunset. It then cooks overnight, filling the house with a delicious aroma, until after services Saturday afternoon. Shabbos means "Saturday" in Hebrew, and choulnt means "a mishmosh" in Yiddish. (choulnt in fact comes originally from the French chaud lent which means "warm slowly") The amount of each ingredient depends on what taste one likes, how much is available, and the tradition handed down by one's parents or Rebbitzin (Rabbi's wife).


(Serves 4-6)


  1. Put everything in a big pot, season to taste, and let it cook over a low fire over night. It should cook 18 to 24 hours.
  2. The water should not boil dry, nor should a high fire be used, or it will burn.


Variations: Some communities add some eggs (in the shell), and lots of curry. (in which case it is called Chamin, which means "warm food.")


Difficulty: easy.
Time: 15 minutes preparation, 1 day cooking.
Precision: no need to measure.


Mike Trachtman 
Weizmann Institute, Rehovot, Israel 
Recipe last modified: 20 May 86

Original header

Path: decwrl!recipes
From: mike@wisdom.BITNET (Mike Trachtman)
Subject: RECIPE: Shabbos-choulnt
Message-ID: <3865@decwrl.DEC.COM>
Date: 27 Jun 86 03:37:20 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Weizmann Institute, Rehovot, Israel
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