Tchulent

Back in the day, observant Jews did not do work of any kind from sundown on Friday until sundown Saturday, the parameters of Sabbath.  This included cooking.

Because most communities had at least one brick oven run by the local baker, a tradition arose of bringing a covered pot of uncooked food to be placed in the oven on Friday before sundown and retrieved on Saturday evening.  No one cooked on the Sabbath and a hot dinner awaited them after it was over.

It was the original 'slow-cooker' (still is).

http://www.maya-cookbook.com/recipes/meats/tshulent.htm

As with many recipes, the ingredients vary from region to region and cook to cook.

Sie gezund!