Tuck in to our favorite Shabbat meal with this Traditional Hamin Recipe
Typically served on Shabbat, Hamin is a delicious meal from Sephardi & Mizrahi culture. “Cholent” is a similar dish, referred to as the “Ashkenazi” version of this stew, and we have a recipe you can find here.
Hamin is the traditional Jewish meat-and-potatoes stew usually simmered overnight and eaten for lunch on Shabbat (the Sabbath). Hamin was developed over the centuries to conform with Jewish dietary laws which prohibit cooking on the Sabbath (learn more here). The pot is brought to a boil on Friday before the Sabbath begins and is usually kept (or placed later) on a blech (Yiddish for “hotplate”) the following day. There are many variations of the dish so we’ve chosen a traditional and straightforward version here which we’ve made many times.
Key ingredients traditionally found in hamin are of course meat and potatoes, rice, eggs with the shell on. Again, the “Cholent” Ashkenazi version uses barley and beans instead or alongside the rice, and mostly beef instead of chicken. Again, you can find the Traditional Cholent Recipe by clicking here.
Traditional Hamin Recipe
Prep Time: 20 minutes
Cooks in: 12 hours – Overnight
Ready in: 12 hours – Overnight
- 1 kg (~2.2 lbs) brisket with fat OR whole chicken/breasts/drumsticks
- 1 kg (~2.2 lbs) potatoes
- 2 large yellow onions
- 1 cup dried chickpeas soaked in cold water overnight/day
- 1 cup dried pinto beans soaked in cold water overnight/day
- 1 1/2 cups barley
- 10 prunes
- 6 dried apricots
- 6 large eggs
- 2 bay leaves
- 1/4 teaspoons ground cinnamon
- 1 1/2 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 3-4 tablespoons light vegetable oil
- 5 cloves garlic
- Salt and pepper to taste
- Cut your onions into slices, potatoes into squares and peel your garlic cloves but keep whole. Rinse/clean barley and beans if needed.
- In a large pot, brown the meat in the oil. Remove and fry onions until soft. Mix in garlic for about 5 minutes.
- Add your meat back to the pot and stack the beans, barley and potatoes all around it while covering each layer with a bit of salt and pepper. Add your cumin, cinnamon, bay leaves, eggs, apricots and prunes.
- Add water to your pot until all your ingredients are covered, and bring to a boil. You will continue to see layers of scum (foam) at the top of the water. Remove this two or three time.
- Remove your pot from the heat (so around 10-15 minutes) and cover with a lid. At this point, you’ll want to place it on your blech, in an electric heater or oven overnight on 110°C (225°F).
As always, you’ll want to take the necessary safety precautions that come with leaving a hot stove or cooker on overnight. In addition, you’ll want to make sure the blech is in a safe place where children running around won’t bump into it. On Saturday morning (Shabbat morning) just after services conclude at the synagogue, wait until the family gathers around the table before serving. Open pot at the table and your room will fill with the aroma of the Cholent.
Did you enjoy the Traditional Hamin Recipe? Let us know in the comments what you think of this recipe!
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