It all started with a question posed by a group of Yeshiva students in Israel to a weekly bulletin on Jewish law. They expressed their concern about whether weekday consumption of cholent, the beef stew traditionally eaten on Shabbat, diminishes the sanctity of the day.
Feasting on cholent on Thursday nights has become a popular activity among Yeshiva students in Israel, and also in Yeshiva communities in the United States.
Citing Talmudic, Kabbalistic and later rabbinic sources, Zilberstein wrote that it is “very appropriate not to eat [cholent] on weekdays, so that one can delight in it on Shabbat as is proper.” He went on to note that cholent is not only spiritually designated for Shabbat, but that its heavy ingredients may even pose a health risk when eaten without the merit of the holy day.
The ruling was quickly picked up by haredi news outlets, with some dramatic headlines interpreting the text as a formal prohibition.
The simmering public response about Zilberstein’s ruling was enough to provoke a partial retraction. His grandson, Rabbi Chaim Malin, emphasized that the original response was not meant to impose a universal ban, but was rather intended as a recommendation for those seeking to elevate the uniqueness of Shabbat.
The statement noted that cholent served at mitzvah meals — weddings, bar mitzvahs and other religious celebrations — is fully permitted, as is the Thursday-night practice of serving it in yeshivas, with the rabbi clarifying that students should follow the guidance of their yeshiva leadership. The statement concluded: “Let the humble eat and be satisfied.”
If you want to check out the best cholent spots in Israel, there's a YouTube channel called Cholent and Chill that rates the many restaurants that feature cholent in all of its varieties on Thursday nights.
Enjoy!
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