Cholent is a traditional Jewish stew characterized by its long cooking time. Eastern European cholent usually incorporates ingredients such as barley, beans, and meat, with variable seasonings. Cholent is traditionally cooked on Friday, before the Jewish Sabbat, when all work is forbidden.

On Sabbat, the flavors will already infuse, the beans will soften, while tougher cuts of meat will become juicy and tender due to the long cooking time. The dish was invented in Israel and the Middle East, and then spread to North Africa. By the 9th century, it could already be found in Spain.

Today, cholent is found throughout the world, in countries such as America, Germany, the Netherlands, Morocco, and Hungary.