/chaw"leuhnt, chul"euhnt/; Yiddish /chawlnt/, n. Jewish Cookery.
a stewed or baked dish, esp. of meat and beans, served on the Sabbath but cooked the day before or overnight over a slow fire.
[ < Yiddish tsholnt, tshulnt, perh. < OF < L calentem, acc. prp. of calere to be hot ( > F, OF chaloir, attested only in derived sense "to be of interest, matter"; cf. NONCHALANT); cf. Heb (post-Biblical) hammin cholent, deriv. of ham hot]

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