by: Abigail Gilbert, Bridges for Peace
Hamin is a Jewish staple in many homes on Shabbat (Sabbath)—a hot, filling dish that cooks overnight and into the morning so families have a warm meal ready to eat after Saturday morning prayers. Cholent is the Ashkenazi version of Hamin and involves mixing all the ingredients together into a stew. The Sephardic Hamin is a deconstructed stew—all the ingredients cook together but are served separately on the plate. This recipe is passed down from dear friends, Ayala and Yosef. Yosef’s family, originally from Morocco, used to make this dish on Friday afternoons and put it in their neighbor’s ovens the next day so they didn’t have to light a fire and break the Shabbat. Today, the same end is easily reached with some forethought and a slow cooker.
1 ½ c. dry white beans
6 eggs, thoroughly washed and hard boiled
6 potatoes, peeled
2–3 onions, cut in halves
2 cloves garlic, chopped
2 lb. (1 kg.) beef roast
1 c. buckwheat
¼ c. olive oil
1 ½ tsp. salt
2 tbsp. sweet paprika
3 tbsp. cumin
1 roasting bag
Photo Credit: Abigail Gilbert/bridgesforpeace.com
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