Cholent

Cholent or Schalet is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence. Max Weinreich traces the etymology of cholent to the Latin present participle calentem (an accusative form of calēns), meaning "that which is hot" (as in calorie), via Old French chalant (present participle of chalt, from the verb chaloir, "to warm"). One widely quoted folk etymology derives the word from French chaud ("hot") and lent ("slow"). Another folk etymology derives cholent (or sholen) from שלן, which means "that rested [overnight]", referring to the tradition of Jewish families placing their individual pots of cholent into the town baker's ovens that always stayed hot and slow-cooked the food overnight. Another mooted etymology is from Old French chaudes lentilles (hot lentils).

Source: Wikipedia