A warming Jewish stew slow-cooked as the Shabbat approached and containing meat, beans and vegetable greens, usually spinach, sometimes thickened with matzo meal. The Sephardi version, called hammim or t'fina, is lighter. North African versions might have couscous instead of rice. By cooking this overnight it was possible to observe the rules of Shabbat. It is now possible to set timers for ovens to start cooking on Shabbat so this sort of stew does not have quite the demand that they once did.