When is a cholent not a cholent? When it’s a Hamin!
Hamin is the Sephardic version of Cholent, originating from the Iberian coast of
Spain, With over 55% of the population in Israel being of Sephardic or Mizrachi
origins, coming mainly from Spain Portugal, Morocco, Yemin, Iran, Egypt. This
is the main Shabbat dish.
I have very close friends living In Israel, although she is Ashkenazi, hailing from
New York, her husband a rabbi, is of Moroccan origin, he makes the best Hamin
ever, he made gallons of it for my sons Aufruf, which was an instant hit. Unlike
cholent, where everything is mixed together a Hamin, the part of the ingredients
are kept separate , traditionally in muslin or cheese cloth, however my friends
husband uses slow cooker bags which work really well.
As my friend and her husband, like so many of my friends in Israel, have family
members actively serving in the IDF right now, this recipe is in their honour and in
memory of wonderful Shabbats shared with her and her family as I became part
of their extended family.
Ingredients Serves six
3 cups chickpeas and dried medium white beans like Cannellin in total,
combined & soaked in coal water for at least 12. hours. (change the water
after 6 hours)
6-8 medium potatoes peeled cut into chunks and put in water so they don’t
brown
2 medium onions peeled and chopped.
I head of garlic washed well; cut the tip off.
2 dried Dates cut in ½
6 Eggs
1 tsp. Harissa (optional)
1 tsp. Black Peppers
1 tsp. Cumin
1½ tsp. Turmeric
1 tbsp. Sweet Paprika
2 teaspoons. Salt
For the Hita (wheat)
1 Cooking bag or a muslin
1 cup wheat Berries also known as Whole wheat kernel, soaked in cold water
for at least 2 hours.
2 shallots finely chopped.
1 tsp. Olive Oil
½ tsp. Black Pepper
½ tsp. Cumin
½ tsp. Turmeric
½ tsp. Sweet Paprika
1 tsp. Salt
3 cups Water
3 cloves of garlic peeled and chopped
Fresh chopped Parsley
This is mainly an exercise in gathering ingredients, although it’s a long list
believe me once you have made this once it becomes second nature.
- Drain the beans and place them in the bottom of a Dutch oven or slow
cooker, placing the whole garlic in the centre, add the onions, dates,
potatoes, turmeric, salt, pepper, cumin, paprika, harissa, to the pot
leaving space for the wheat bag, and eggs. Add enough water to cover
your beans and a bit more. - Boil your eggs for 4 minutes to start them off .
- Add the wheat to your cooking bag, and all the spices and oil, water
salt the garlic and shallots, to the bag, shake it and seal it. its best to
put two little holes in the top just under the seal or the bag might burst. - Place the bag with the wheat in the main pot and gently place the eggs
around the pot. Place the lid on , if you are cooking it traditionally place
cover the pot and simmer for 45 minutes, then transfer into a low oven
for at least twelve hours. If you are using a slow cooker place on auto,
for 8 hours than down to low.
To serve Traditionally, this is served with the wheat in one bowl, with chopped
parsley, the eggs in another, and the liquid, beans and potatoes together in soup
bowls, everyone then helps themselves to the wheat mixture and eggs.
A hamin is the smell of Shabbat, it is a dish to share with family and friends, slowly.