Hamin is a traditional Jewish stew usually served on Shabbat day after slow cooking overnight. It is the Sephardi version of Ashkenazi cholent. Just like cholent, no 2 hamin recipes are the same and there may be even more variations of hamin recipes that are somewhat related to the geographic areas they come from, but every individual family recipe will also have some differences.
Some of the distinguishing characteristics of hamin versus cholent are the separation of ingredients into bags and adding eggs. Often plastic cooking bags are used, but we decided to use cheesecloth which allowed all the flavors to be absorbed in each bag.
The best part is the way it is served, ideal when you have a family of picky eaters, everyone gets to build their own bowl and choose which parts of the cholent they want, although we suggest a little bit of everything and lots of broth over top. We hope you try this delicious recipe for hamin and let us know how it works for you.
- Cook Time
- Prep Time
- 1 onion, chopped
- 2 tablespoons Jamie Geller Hawaij
- 2 teaspoons salt
- 2 cloves garlic, crushed
- 5 dates, chopped
- 4 beef marrow bones
- 1 cup wheat berries
- ½ cup chickpeas, soaked overnight (or canned)
- 1 pound beef stew meat (chuck, cheek, brisket, or shank)
- 6 eggs
- 7 small potatoes, peeled
- Add the onion, Jamie Geller Hawaij, salt, garlic and dates to your slow cooker. Mix until combined then place the beef bones on top.
- Prepare 5 cheesecloths into 12 inch squares. Place the stew meat in a cheesecloth, wrap, tie, then place in the slow cooker. Repeat with the wheat berries, chickpeas, potatoes and eggs.
- Fill the slow cooker to the top with water.
- Cover and cook on low heat for at least 12 hours.
- To serve, carefully remove the cheesecloths with tongs, open them, then place each on a serving platter. Remove the marrow bones from the slow cooker and serve the broth on the side. Serve with some spicy schug on the side and everyone can build their own bowl!