Hamin

[Hamin]

Hamin

Category: Meat dishes

Kitchen: Jewish

Ingredients
Beef
Potatoes
Bulb onions	1 PC. large
Garlic	1 head
Hamina bean mix (white and red beans, chickpeas)
Eggs
Spice
Honey

Cooking method

• Hamin (also called cholnt), in slowcooker, as my Libyan friend taught me. I don't give exact proportions, I always put everything by eye.
• Cut the beef into goulash and put it in a slowcooker container. Peel and coarsely chop the potatoes. The onion is larger than medium and the head of garlic (you can not peel it, then, when ready, throw it away anyway). A washed mixture of legumes for hamina (white and red beans, chickpeas) I put \ "intestine \" on top (these are intestines stuffed with flour, fat and spices) and raw washed eggs. As spices I put the seasoning \ "Marak of \" (chicken broth. Where it is not sold, you can replace, for example, \ "vegetative \"), sweet paprika and freshly ground black pepper, kamun (it seems zira? I can not vouch for the translation of the name), a couple tablespoons of silane (date syrup) or honey. I fill all this variety with water so that it barely covers. I turn on the strongest mode until it boils slightly, then on the weak mode for the whole night. I think if you turn on the automatic mode, it will be faster. But I'm not sure, because I always leave this case for the whole night.

Cooking program:

Libyan cuisine

Note

Photo gypsy

Can you use kupaty instead of intestines?
We don’t have this Although I may not have seen just on sale

Can you use kupaty instead of intestines?
We don’t have this Although I may not have seen just on sale

Hmm ... You can try kupaty. Although, this is a completely different product. Intestines - they are stuffed not with meat, like kupat, but like gefilte geysele (sometimes called necks, with the difference that instead of necks, intestines are stuffed): flour, spices, a little fat.

Hmm ... You can try kupaty. Although, this is a completely different product. Intestines - they are stuffed not with meat, like kupat, but like gefilte geysele (sometimes called necks, with the difference that instead of necks, intestines are stuffed): flour, spices, a little fat.

I'm afraid that there is no such thing in St. Petersburg

put anything, it will be delicious .. you can even sausages. Every time you can cook with something new. The sea is flooded with hamina (cholent) recipes, each hostess prepares her own way. So there are no strict rules .. the only thing is that Jews do not eat pork and do not combine meat with dairy, the rest is at your discretion. There you see I put the beets and sausages

[Gypsy]

Gypsy, but in the middle picture in the package what? Directly in polyethylene? In a slow cooker? All night ? And then what do you do with eggs? (What is the gut-neck I know, I do).

[Gypsy]

Gypsy, but in the middle picture in the package what? Directly in polyethylene? In a slow cooker? All night ? And then what do you do with eggs? (What is the gut-neck I know, I do).

Wheat grains with spices are often placed in the bag. These are bags that are baked. And the eggs turn brown after a long boil. They are simply peeled and eaten like regular boiled eggs.

Oh, I see .

[dopleta]

Any favorite cereals (pearl barley, rice, wheat ..) + spices can be included in the package. Eggs are eaten for breakfast Khamin (cholent) is a dish for the whole Saturday, there are the first, and second, and third

dopleta, here's the rump Before and After

Gypsy
Thank you!!!!!!!
And what does the neck taste like?
And what is the gustatory load on it?
Is this a side dish or like sausages?

This is a tradition. My version is that at one time they came up with all sorts of necks and intestines with hunger pangs .. there are a lot of children in families, but there is nothing to eat And it kind of smells like meat, tasty and satisfying.Deception of senses

Deception of senses

But a delicious deception. I really like this deception. But sometimes the whole chicken is stuffed, not only chicken and goose necks.

Khamin (cholent) is a dish for the whole Saturday, there are the first, and second, and third

Libyan dish, right? And who is there to observe Shabbat?

The Jewish Libyan dish is apparently meant by immigrants from Libya. Each country where Jews lived had their own products used for cholent / hamina. Where was the string in Europe put beans, in the southern countries hummus, their seasonings, etc. etc.

In fact, this dish is just food that took a very long time to cook. Jews are not allowed to light a fire and do any work on Saturday. And you always want to eat. Therefore, they came up with such a dish that they begin to cook on Friday .. they used to cook in ovens, now in slow cookers or ovens. On Saturday it is ready, hot / warm, you can eat. Where is the freebie? Also from there Freebie is milk in Hebrew. Milk that is milked on Saturday is not kosher and cannot be consumed. So the Jews put out such milk outside the gate to everyone (goyim). Then the word freebie appeared in the Russian lexicon