Hamin (חמין, pronounced ḥamin), the Sephardi version of cholent popular also in Israel, derives from the Hebrew word חם ('hot'), as it is always served fresh off the stove, oven, or slow cooker. The origin of this name is the Mishnaic phrase tomnin et ha’chamin (Hebrew for "wrap the hot things"),[4] which essentially provides the Rabbinical prescription for keeping food hot for the Sabbath without lighting a fire.[5][6]