Cholent, also called Hamin and dafina, is a traditional Jewish stew, which uses a long cooking time to allow observant Jews to serve it for a mid-day meal on the Sabbath.
Variations of the dish exist in both the Sephardic and Ashkenazi traditions. In the Sephardic tradition, the stew often has a rice, chickpea, or wheat berry base, and uses chicken as the meat. Whole eggs in their shells are sometimes added to the stew. In the Ashkenazi tradition, beans are more common, and beef, kishke, and helzel might be added. Moroccan recipes might use a lamb base, with chickpeas, potatoes, carrots, and onions.