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Sabbath food preparation refers to the preparation and handling of food before the Sabbath, (also called Shabbat, or the seventh day of the week) beginning at sundown Friday concluding at sundown Saturday, the Bible day of rest, when cooking, baking, and the kindling of a fire are prohibited by the Jewish law.
[1] [2] [3] The name Sabich means "morning" in Arabic, which may be a reference to the fact the ingredients are those of a typical shabbat breakfast among Iraqi Jews. [4] Popular folk legend attributes the name to an acronym of the Hebrew words "Salat, Beitsa, yoter Ḥatsil" סלט ביצה יותר חציל, meaning "salad, egg, more eggplant".
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]
Sabbath stew was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate , or left in a slow oven or electric slow cooker , until the following day.
Shabbat foods are often slow-cooked prior to Shabbat, and kept warm overnight once cooked, as cooking is forbidden on Shabbat by Jewish law. In Yemenite cooking, Shabbat dishes include jachnun and kubaneh. Mafrum is a stuffed vegetable dish traditionally eaten by Libyan Jews on Shabbat. [8]
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Since food cannot be cooked on Shabbat, the only way to eat freshly cooked food on Shabbat is to cook it on Friday, which in this case is a holiday. The eruv tavshilin allows this cooking to be done in a way that does not violate the holiday work restrictions.