Shalom friends, the winter is here! It’s rainy and cold and it’s the best time to prepare Hamin (Cholent). Hamin is a long-simmered stew traditionally served for the Sabbath. There are many variations of Hamin, which is standard in both the Ashkenazi and Sephardi kitchens.

The word Hamin derives from the Hebrew word חם , meaning hot , because it is severed after simmered overnight for 12 hours or more. Although there are specific recipes for Hamin, you can add or take out ingredients according to your taste. In order to eat the Hamin on Shabbat, you have to prepare it on Friday.

Today we will learn how to make Moroccan Hamin called ” Schenna”, meaning hot dish in Arabic. Serve it with Challah and fresh vegetables salad .

Bon appétit!

Ingredients:

1)2 pound tender beef (head, shoulder or any other quality part)

2) 1 cup chickpeas

3) 1 cup whole wheat

4)1 cup rice

5) 6 potatoes

6) 4 eggs

7) 20 garlic cloves

8 )  5 prunes

9) 5 pitted dates

10) Paprika ,Cumin, salt and black pepper

Directions:

1) Soak the chickpeas overnight .Soak the wheat for 2 hours

2) Take a cooky bag, mix the rice with cumin, salt and ½ cup of water. Tie the bag shake well and let it absorb all liquids.

3) Use a bowl to mix the wheat with salt, pepper, paprika, half of the garlic and a cup of water and let it sit for the water to absorb.

4) Add the content of the bowl to the cooky bag and tie it back.

5) In a pan, fry the chickpeas slightly in goose fat and spread it at the bottom of the pot.

6) The same way fry slightly the potatoes and lay them as a layer on top of the chickpeas. Then fry slightly the meat and put over the potatoes.

7) Put the cooky bag on top of the meat and the eggs around the bag.

Sprinkle the rest of the garlic, the dates and the plums on top of everything.

8)Fill up water to cover everything but the cooky bag and the eggs. Cook overnight in the oven in 225 deg. F(100 deg. C)

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Main phrases of the Post, Transcription & Translation:

Cholent – Hamin – חַמִּין

Hot - Cham – חַם

Friday – Yom Shishi – יוֹם שִׁשִּׁי

Bon appétit – Betavon –  בְּתֵאָבוֹן

Credit recipe:

globe-recipes