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Shabbat meals or Shabbos meals (Hebrew: סעודות שבת, romanized: Seudot Shabbat, Seudoys Shabbos) are the three meals eaten by Shabbat-observant Jews, the first on Friday night, the second on Saturday day, and the third late on Saturday afternoon.
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Shabbat is a day of celebration as well as prayer. It is customary to eat three festive meals: Dinner on Shabbat eve (Friday night), lunch on Shabbat day (Saturday), and a third meal (a Seudah shlishit [36]) in the late afternoon (Saturday). It is also customary to wear nice clothing (different from during the week) on Shabbat to honor the day.
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Shabbat stews were 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.
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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]