Hamin (Hebrew: חַמִּין) is a traditional Jewish stew simmered overnight, for 12 hours or more, and eaten for lunch on Shabbat. Hamin is the Hebrew word for cholent and it derives from the word ham for “hot.” It is easy to make and even easier to keep warm. Bon appétit!
Four tablespoons oil
Two chickens, about 3 pounds each, cut in serving pieces.
Two potatoes, sliced.
Two carrots, sliced.
1 pound pumpkin or squash, peeled and cut into chunks.
2 cups uncooked long-grain rice
Two large quinces (about 1 pound weight), peeled, cored, and quartered.
Two onions, sliced.
One teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
One tablespoon rosebuds or petals (optional)
Two eggs, lightly beaten
6 cups water
1. Pour half the oil into a large skillet set over medium heat.
2. Add the chicken and cook evenly until the flesh is no longer transparent, about 15 minutes. Remove and reserve the chicken.
3. Preheat oven to 425°F. Pour any oil remaining in the skillet plus the remaining two tablespoons of oil into a large casserole with a tight-fitting lid.
4. Add a layer of sliced potatoes, carrots, and squash to cover the bottom of the pan. Lay the rice on top.
5. Arrange the chicken pieces over rice and place the onion slices and quince pieces around and over chicken. Sprinkle with the spices, seasonings, and rosebuds or petals. Beat the eggs with the water and pour over the contents of the casserole.
6. Bake chicken for 20 minutes, then reduce the heat to 250°F and bake for eight hours or overnight.
7. Serve with rice at lunch the next day.
If you are traveling in Israel you must taste Hamin!