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A stew, traditional in Jewish cooking, made from meat and beans, and often including dumplings. It is cooked before the Sabbath or overnight, and then reheated. (No cooking, as such is permissible on the Sabbath). See 'Jewish Dietary Laws'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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