Sabbath Stew

In the Orthodox Jewish tradition, it is forbidden to light a fire or work on the Sabbath. In order to have a midday meal on Saturday, housewives put one-pot stews in a very low oven or the oven of the local baker before sundown on Friday and keep it there until lunch the next day. In Spain these stews are called cocido, in France cassoulet, and in other parts of Europe cholent. D’fina is a typical Sabbath stew. Joelle Bahloul, in her wonderful book The Architecture o