Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)

SÓLET One of the best-known traditional Jewish dishes is sólet; several versions of it are present in Hungarian cuisine too. Around Munkács and the river Máramaros it is also known as csólent. The name presumably originates from the word " chaudlit" in the Old French stratum of Yiddish, meaning "warmth, hot bed", referring to the preparation of the dish. Traditionally, sólet was prepared in a pot on Friday and was left to cook with a clay cover in the furnace the whole night and it was removed for the second ceremonial meal, Saturday lunch—it became very delicious during the long cooking. As not every family had a furnace, many housewives took it to cook to the baker and it was taken home by the non-Jewish auxiliary—

sábeszgoj— or the servant of the family. This was a practice in Budapest even in the middle of the 20th century, when the families had sólet prepared in the furnace of the bakery in Dob street and had it carried home by Christian children thus providing good money for the kids and their families.

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8 The tradition of preparing sólet on Friday, preceding Sabbath was borne after WWII; it was kept warm on the so-called sólet stove until the second ceremonial meal. During the 20th c. when the furnaces were pulled down and gas cookers started to spread sólet was prepared in factory-made enamelled pans and dishes instead of pots. It is extremely important that the ingredients—dry beans, meat or boiled eggs—must be cooked in their own gravy without any stirring or shaking.

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