One such dish is "cholent" or "chamin", a slow-cooked meat stew with many variations. Its Ashkenazi counterpart is called shalet or cholent. Helzel may be cooked in chicken soup or used as an ingredient in cholent. Kishke is a common addition to Ashkenazi-style cholent. Ashkenazi-style cholent was first mentioned in 1180, in the writings of Rabbi Yitzhak of Vienna. The basic ingredients of cholent are meat, potatoes, beans and barley. These western Yiddish words are straight synonyms of the eastern Yiddish cholent. There are many recipes for making cholent. A common addition to cholent is kishke or helzel. It is used in cholent in some households. He writes (using the German word "schalet" for cholent), ""Schalet, ray of light immortal! Cholent is the subject of a poem by Heinrich Heine.