📝 About This Recipe
Hamin is the soul-warming, overnight stew of the Sephardic Jewish diaspora, a culinary masterpiece born from the necessity of cooking without fire on the Sabbath. Unlike its Ashkenazi cousin Cholent, Hamin is characterized by the warm, aromatic embrace of cumin, allspice, and cinnamon, featuring whole eggs that turn creamy and mahogany-colored during the long braise. This one-pot treasure layers succulent beef, buttery chickpeas, and honey-hued potatoes into a rich, complex symphony of flavors that only time can create.
🥗 Ingredients
The Base and Aromatics
- 3 tablespoons Olive oil (extra virgin)
- 2 large Yellow onions (thickly sliced)
- 6-8 pieces Garlic cloves (peeled and left whole)
- 4 pieces Dates (pitted, for deep color and subtle sweetness)
Meat and Legumes
- 2 pounds Beef Chuck or Brisket (cut into 2-inch chunks)
- 2-3 pieces Marrow bones (optional, for rich silkiness)
- 1.5 cups Dried chickpeas (soaked overnight and drained)
- 4-5 medium Yukon Gold potatoes (peeled and halved)
The Spices and Liquid
- 1 tablespoon Cumin (ground)
- 1 teaspoon Turmeric
- 1/2 teaspoon Ground Allspice
- 1 piece Cinnamon stick
- 2 teaspoons Kosher salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 6-8 cups Beef stock or water (enough to cover ingredients by 2 inches)
The Haminados (Overnight Eggs)
- 6-8 pieces Eggs (in their shells, washed carefully)
👨🍳 Instructions
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1
Begin by heating the olive oil in a large, heavy-bottomed oven-proof pot or Dutch oven over medium-high heat.
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2
Sear the beef chunks in batches until deeply browned on all sides; remove the meat and set aside. This Maillard reaction is crucial for the stew's final depth.
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3
In the same pot, add the sliced onions. Sauté for 8-10 minutes until they are soft and starting to caramelize into a golden brown.
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4
Add the whole garlic cloves and the dates to the onions, stirring for 2 minutes until the garlic is fragrant.
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5
Stir in the cumin, turmeric, and allspice, allowing the spices to toast in the oil for 30 seconds to release their essential oils.
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6
Return the browned beef and any accumulated juices to the pot. Add the marrow bones and the soaked chickpeas.
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7
Layer the halved potatoes on top of the meat and legume mixture, followed by the cinnamon stick.
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8
Carefully nestle the whole raw eggs (in their shells) into the gaps between the potatoes. These will cook slowly into 'Haminados'.
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9
Pour in the beef stock or water until everything is submerged by at least two inches. Season with salt and pepper.
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10
Bring the pot to a rolling boil on the stovetop, skimming off any foam that rises to the surface.
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11
Once boiling, cover the pot with a very tight-fitting lid. If your lid isn't perfectly tight, place a layer of foil or parchment paper under the lid to seal in the moisture.
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12
Transfer to a preheated oven at 225°F (110°C) or place on a Shabbat hot plate (blech). Let it cook undisturbed for a minimum of 12 hours, though 15 hours is ideal.
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13
Check the liquid level before you go to sleep; it should just cover the ingredients. Add a little more hot water if it looks too dry.
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14
Before serving, carefully remove the eggs. Peel them to reveal their beautiful brown exterior and creamy yolks. Serve the stew in wide bowls, ensuring everyone gets a potato, an egg, and plenty of tender beef.
💡 Chef's Tips
Always use dried chickpeas rather than canned; canned chickpeas will turn to mush during the long overnight cook. The dates are a secret Sephardic trick—they dissolve completely but provide a stunning dark mahogany color to the broth. If you prefer a thicker stew, you can place a small cloth bag filled with 1 cup of rice and 2 cups of water inside the pot to cook alongside the meat. Don't be afraid of the long cook time; the low temperature ensures the meat becomes butter-tender rather than overcooked. Make sure your eggs are clean before putting them in, as they cook directly in the stew liquid.
🍽️ Serving Suggestions
Serve with a side of Schug (Yemenite hot sauce) for a spicy kick that cuts through the richness. A fresh, bright Israeli salad of finely chopped cucumbers and tomatoes provides a necessary crunch and acidity. Pair with a glass of robust Israeli Cabernet Sauvignon or a hot Nana (mint) tea. Serve with warm pita or crusty challah to soak up every drop of the aromatic broth. Offer some quick-pickled red onions on the side to brighten the palate between bites.