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Israeli Hamin
Yacov & Yonatan Fatal
Prepare in advance a large pot (8-10 liters) suitable for oven use, 2 squares of cotton/gauze (50X50 cm) & a large towel.
4 chicken thighs
1 turkey neck, cut up
1½ kg. beef chunks, cut up
3 large onions
8 medium potatoes, peeled
1½ c. rice or wheat
300 gr. white beans
8 bay leaves
8 English peppercorns
2 T. dry chicken soup mix
8 cardamom cloves
6-8 fresh eggs, washed
Assembling the Hamin
1. Thursday night--wash beans & soak for 10 hours; drain
2. Friday a.m--wash the rice/wheat & soak for an hour; drain
3. cut the meat into 4-5 cm rings
4. peel the potatoes (leave whole)
5. peel the onions; cut into 1 cm thick rings
6. pour drained rice onto first square of cloth & fold up
7. pour drained beans onto 2nd square of cloth & fold up
Add to the pot in this order
1. onions on the bottom
2. chicken, meat & potatoes
3. packages of rice & beans
4. cut up turkey neck
5. eggs
6. spices
Cooking & Serving
1. cover with water until everything is floating.
2. bring to a boil on stove. Remove scum on top.
3. heat oven to 120° C. Place in oven around 4 pm ; remove at lunchtime on Saturday . Or, alternately, place pot on the Sabbath hot plate (be sure to cover the pot with towels to keep heat & steam in).
4. transfer packages of rice & beans to serving bowls.
5. serve the hamin at the table.
Reprinted from "Maternal Instincts."
