Unknown language: jalif


A twelth century German word (Ruttenberg) for cholent is written Jalif. Any one have any ideas what this word is?
  • Hi, please give more context. Where is the word from? What is the source? Which word do you mean: Jalif or Ruttenberg? I have difficulties to understand the question.

    I do not know both of the words.

    Best regards
    aries44 : can you give us the sentence it occurs in , please ? Also , is your source printed in gothic type ? ( I've been wondering if there is a misreading here .)
    The sentence is in Hebrew.
    The hot yaalif (which had been cooking for 24 hours) was brought around from the central oven to the homes. The word later used is Cholent or Shalet.

    It is from a book describing the life of the Jews in Ruttenberg in the 12th century.
    I found the following:

    The actual German word is Tscholent, Schalet or Chamin. (http://de.wikipedia.org/wiki/Tscholent)


    Cholent (from Eastern European Yiddish טשאָלנט tsholnt) or shalet (from Western European Yiddish שאלעט shalet), a food of Ashkenazi Jews, is a type of stew (or stewing) that has simmered over a very low flame or inside a slow oven (set to a low-heat temperature) or crock pot for many hours (often up to 24 hours or more) before being served on plates or in bowls on Shabbat (the Jewish Sabbath). The Sephardi Jews' equivalent of cholent is known as chamin ("hot [food]").

    Jalif, in Ghana at least, is a rice dish with the rice boiled in sauce instead of water, or cooked with tomatoes and onions. Sort of like crockpot rice or "rice pot." Often served with goat stew, vegetables, etc.