Jerusalem Chef Cooks Up A 5-Star Shabbat ‘Hamin’(Moroccan Chulent)

Internationally renowned Executive Chef, Eric Attias, is constantly searching for new ways to satiate the appetites of the many guests who come to Jerusalem’s luxurious David Citadel Hotel from all over the world during the course of the year. Recognizing that many of the hotel’s tourists are also looking to be “surprised” in the dining room, Chef Attias isn’t afraid to whip-up a variety of dishes that are both colorful and scrumptious. One of his most popular Shabbat offerings is a Sephardic-style chulent, known as “Hamin.” Chef Attias maintains that both amateur and gourmet “home” chefs can make their own version of this delicacy by following his simple recipe for success (see below):

Moroccan Hamin (Shabbos Morning Delicacy)

From Eric Attias, Executive Chef- Jerusalem’s David Citadel Hotel

INGREDIENTS

1.5 cups Chickpeas

3 Marrow Bones (Flanken or other beef)

2 pounds Beef meat chunks (according to taste, more or less fat depending on your preference)

6-8 Eggs

1 cup Rice

2 pounds Potatoes

1/4 tblspn . Turmeric

1 Garlic (fresh-cut in half)

8 cups Water

2 Dates

Salt

Black Pepper

Optional : Cinnamon/English Pepper/Cloves- Note: these are heavily flavored spices so use sparingly !

PREPARATION (Cooking or Crock Pot)

1-Soak the chick peas overnight

2-Make a caramel with 1 spoon of sugar until brown.

3-Add the chickpeas & peeled potatoes.

4-Place the rice in a cooking bag with 1.5 cups of water, with a bit of salt, 1 garlic

clove & black pepper)

5-Add the bones and the meat on top of the potatoes

6-Add the water and the spices

Optional : The meat can be stuffed with rice as well .(Make an opening, stuff it

with rice and sew it back closed )

7-Add the eggs on top

8-Bring to a boil for about 10 minutes. Then place it on a Shabbat heater- (blech/platta)…close it with a cover and let it simmer overnight.

You should check the Hamin on occasion to see that it didn’t dry out.

Enjoy! Shabbat Shalom.