Moroccan
Dafina
Beef, chickpeas, potatoes and brown eggs in a sealed pot.
Hamin
The Shabbat stew: legumes, potatoes and meat cooked slowly all night, until everything melts into one pot.
KosherMeatA vegetarian version works too
Cooking12 hoursVery low heat
Serves8One pot for the table
SeasonAutumn and winterPeaks in December and January
Hamin was born from the need to serve a hot meal on Shabbat without lighting a fire. The pot goes on the hotplate before Shabbat begins and comes to the table at noon.
Every community adds its own: Moroccan dafina with wheat, chickpeas and eggs, Iraqi tabit with chicken and rice, and Ashkenazi cholent with barley and beans.
One pot, all night, and at noon everything is on the table.
One pot, three communities
Iraqi
Tabit
Chicken stuffed with rice and warm spices, cooked all night.
Ashkenazi
Cholent
Barley, beans and potatoes with meat, very slowly.
The recipe
Ingredients
| The pot | |
| Beef for stewing | 800 g |
| White beans, soaked | 300 g |
| Dried chickpeas, soaked | 150 g |
| Barley | 100 g |
| Potatoes | 600 g |
| Eggs in the shell | 8 |
| Flavour | |
| Onion | 250 g |
| Garlic | 20 g |
| Sweet paprika | 10 g |
| Turmeric | 3 g |
| Salt | 15 g |
| Oil | 60 ml |
| Boiling water | 2 l |
Method
- Soak the beans and chickpeas overnight in cold water.
- Fry the onion and garlic in oil until golden, add the beef and brown it on all sides.
- Add the spices, barley, drained legumes and potatoes in large pieces.
- Nestle the eggs in their shells between the ingredients, cover with boiling water and bring to a boil.
- Cook on very low heat, or in an oven at 100 °C, for about 12 hours without stirring.
Tip: If the pot dries out, add a cup of boiling water, never cold.
NightSoaking
12 hoursCooking
Shabbat noonServing
Nutrition values by type of hamin
Per 100 g of cooked hamin
| Type of hamin | kcal | Protein, g | Fat, g | Carbs, g | Fibre, g |
|---|---|---|---|---|---|
| Beef, potatoes, beans and pearl barley | 142 | 8.6 | 5.8 | 13.4 | 2.3 |
| Beef, beans and egg | 133 | 9 | 6.3 | 9.2 | 1.7 |
| Beef, chickpeas, rice and egg (Moroccan) | 132 | 9.8 | 4.9 | 10.6 | 2 |
| Beef, chickpeas, wheat and egg | 127 | 10.1 | 5 | 8.6 | 2.5 |
| Chicken, potatoes and beans | 121 | 7.8 | 5 | 9.6 | 2.2 |
| Vegetarian, wheat, beans and potato | 109 | 4.7 | 0.4 | 19.4 | 4.2 |
| Vegetarian, barley, chickpeas and egg | 107 | 4.8 | 1.8 | 15.9 | 3.5 |
| Turkey, beans, wheat and barley | 93 | 7.4 | 0.8 | 12.3 | 2.8 |
What goes in the pot
White beansThe creamy base of the pot
BarleySoaks up the broth and stays whole
Sweet paprikaThe colour and sweetness of the stew
TurmericDeep yellow, mild aroma
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Where to buy meat and vegetables for the pot
698 butchers and 341 greengrocers in the city, on a map
Fresh meat from the butcher and vegetables from the greengrocer. Every point on the map has a name and a business type.
In view now
Hamin for Shabbat
How many people, when and what budget. We send a proposal for group and office food.
Frequently asked questions
How long do you cook hamin?
Between ten and twelve hours on very low heat, or in an oven at 100 °C.
What is the difference between hamin and cholent?
It is the same idea of a Shabbat stew. Hamin is the Hebrew name, used in Mizrahi communities, and cholent is the Ashkenazi name, usually made with barley.
Can I make hamin in a slow cooker?
Yes. Layer the ingredients, cover with water and cook on low for eight to ten hours.
