Hamin (cholent)

Hamin, or traditional Jewish cholent, is a hearty and flavorful dish that's cooked for a long time. Tender meat, potatoes, and spices create a unique flavor that will warm you up in any weather.

Step-by-step recipe

Step 1:

Peel and cut the potatoes into large cubes and place in a roasting pan or cauldron.

Step 2:

Peel the sweet potatoes and add them whole to the potatoes.

Step 3:

Place eggs in their shells into the cauldron, one per serving.

Step 4:

Add a piece of meat weighing from half a kilo to a kilogram.

Step 5:

Add half a can of canned chickpeas.

Step 6:

Place two or three bones in a saucepan.

Step 7:

Place long-grain steamed rice, paprika, salt, and garlic powder in a baking bag. Add vegetable oil and water, seal the bag, and knead the contents.

Step 8:

Add paprika, cumin, garlic powder and salt to the vegetables and meat.

Step 9:

Place the bag of rice and spices on top of the meat. Sprinkle with garlic powder and paprika.

Step 10:

Rinse whole wheat grains in salted water and place in a bowl.

Step 11:

Sprinkle with paprika, garlic powder, and chili powder, add dry chicken broth, vegetable oil, and ketchup. Stir and soak overnight.

Step 12:

Add the soaked wheat and water to the container with the cholent.

Step 13:

Cook in the slow cooker overnight from Friday to Saturday.

Cooking tips

The wheat should be soaked the day before cooking. However, adding it is not necessary.

If you don't have a slow cooker, cook the hamin in the oven at 150 degrees.