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Cholent or Schalet (Yiddish: טשאָלנט, romanized: tsholnt) is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, [1] and is first mentioned in the 12th century. [2]
Alexander Rapaport in 2014. Mordechai Mandelbaum, a Hasidic Jewish resident of Brooklyn, donated the seed money for the first restaurant in Borough Park in 2005. He and co-founder Alexander Rapaport, another member of the Brooklyn Hasidic community, were aware of many families who had fallen on hard times and were struggling with the high costs of rent and tuition.
770 Eastern Parkway (Yiddish: 770 איסטערן פארקוויי), also known as "770" ("Seven Seventy"), is the street address of the World Headquarters of the Chabad-Lubavitch Hasidic movement, located on Eastern Parkway in the Crown Heights neighborhood of Brooklyn, New York. The building is the center of the Chabad-Lubavitch world movement ...
Chabad's adherents include both Hasidic followers, as well as non-Hasidim, who have joined Chabad synagogues and other Chabad-run institutions. [49] Although the Chabad movement was founded and originally based in Eastern Europe, various Chabad communities span the globe, including Crown Heights, Brooklyn, and Kfar Chabad, Israel.
The yeshiva, located at 824 Eastern Parkway, Brooklyn, New York 11213, was founded in 1962 [2] by Rabbi Yisroel Jacobson, a Chabad activist, to accommodate baalei teshuva interested in full-time study in a traditional yeshiva environment.
The Saturday morning meal traditionally begins with kiddush and Hamotzi on two challot.. It is customary to eat hot foods at this meal. During and after the Second Temple period, the Sadducees, who rejected the Oral Torah, did not eat heated food on Shabbat (as heated food appears to be prohibited in the written section of the Torah).
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