Synonymer & Anagram | Engelska ordet CHOLENT

Exempel på hur man kan använda CHOLENT i en mening

• Originally made with fava beans, the cholent of the French Ashkenazi was substituted with dried haricot beans from the Americas in the sixteenth century.
• The delicatessen's specialties include matzoh-ball soup, corned beef, pastrami, knishes, gefilte fish, cholent and other notables of Jewish cuisine.
• This usually means that they serve traditional Ashkenazic Jewish foods, such as chopped liver, bagels with cream cheese and lox, smoked sable, whitefish salad, gefilte fish, knishes, latkes, blintzes, cabbage rolls, egg cream, matzo ball soup, borscht, kasha varnishkes, stuffed derma, p'tcha, cholent, kugel, pickles, sauerkraut, and cold cut sandwiches, especially pastrami, corned beef, brisket and beef tongue.
• The idea of slow-cooking food in a way that conforms with Shabbat restrictions is ancient, originating with cholent, or hamin, a slow-cooked stew that originated in ancient Israel.
• On occasions when the eruv was down, the children would carry the siddurim and tallitot to the synagogue and bring the cholent to the houses from the bakery.
• By virtue of its culinary function (a hot Shabbat meal in Jewish homes) and ingredients (rice, meat, vegetables cooked together overnight), oshi sabo is a Bukharan version of cholent or hamin.
• Affectionately referred to as "Siegel's Shtiebel," from the Yiddish term for a "little house" used for study and prayer, it was a time for students to pray, to learn together, to enjoy Siegel's home cooking (he was an excellent cook, preparing his Sabbath specialty, cholent, for the group), and his singing (he loved music, and could give a "note perfect rendition" of "vintage cantorial records" or old "Hasidic delights").
• Organizers said they would be supplying 100,000 liters of cold water and juice and offering parve food which they claimed most pilgrims preferred, (half of the 500 litres of prepared cholent was meatless).
• Yapchik, somewhat similar to a cholent, consists of a layer of meat, typically beef flanken or brisket that has been enveloped between two layers of a mixture similar to a potato kugel, containing shredded potatoes and onions, along with beaten eggs, spices, and matzo meal, and then left to slow-cook for many hours and often overnight.

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