Hamin – surprising ancient Jewish soup. Besides Jews have it not simply dense soup, but also roast. To prepare хамин it is simple, but the method by means of which it keep warm during the whole Saturday, is unusual. How to cook ancient Jewish soup хамин?
Ancient Jewish soup хамин Ekaterina Kudryavtsev, personal archive

Soup prepares long in an oven – within days. For those who would like to try хамин on the same day, we will reduce cooking time till 11 o’clock. The improbable combination of meat, bean, rice and potatoes simply bewitches the taste.

Hamin – a dish which became stronger long ago in the Jewish culinary tradition. It is prepared by all Jews, irrespective of their place of residence. Sefarda call soup haminy, ашкеназы – чолнт. Hamin – from the ivritsky word "boor" – heat, heat.

  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive
  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive
  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive
  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive
  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive
  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive
  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive
  • How to cook ancient Jewish soup хамин?
    Ekaterina Kudryavtsev, personal archive

What is «хамин»? This remarkable food, maybe, even the best that was left to us in inheritance by Middle Eastern Jewish tradition. Hamin deserves special attention. This surprising dish – no other than a big pot with rice, beans and everyone meat vsyachiny, pining in the furnace the whole days. What only хаминов did not prepare on Saturday, especially in winter months when colds and rains, and sometimes and snowfalls came to Jerusalem!

According to precepts of Jerusalem, on Saturday – the seventh day of week, it is necessary to have a rest, therefore emergence хамина on a table is not casual. On Saturday it is impossible to prepare, and is all the same it would be desirable and it is necessary, here Jews and thought up хамин, or чолнт.

To cook soup began before Saturday and since evening left in the hot furnace where he pined until while the family will not return from a synagogue home. Today almost did not remain those furnaces, but many shifts allowing a dish to remain all day by hot and even to continue to cook till a Saturday dinner are thought up.

The one who thought up хамин, should consider a number of conditions: the dish in the course of long preparation should not burn slightly, components in it it was necessary to collect so much that the food did not become boring during the day.

There is a set of options хамина. Each Jewish family transfers from generation to generation the recipe. At ashkenazsky Jews it is accepted to put a gut filled with forcemeat. Bukhara Jews do хамин with fig. In some хамины add a perlovka, dried fruits or paste. Thus, the recipe was perfected for eyelids and reached us perfect.

So, we will start preparation of this ancient and tasty soup for which it is required to us:

peas – 150 g;

lentil – 150 g;

haricot – 200 g;

rice – 200 g;

beef – 1 kg;

potatoes – 8 pieces;

vegetable marrow – 1 piece;

onions napiform – 1 piece;

celery petiolar – 2 pieces;

garlic – 10 cloves;

зира, ginger, a turmeric – on 1 h. l.;

paprika sweet – 4 tablespoons;

parsley – to taste.

Agree, the rich range of products!

In хамин components are put by layers. Traditionally since ancient times cooked soup in a clay pot.

For the night we presoak haricot. A bulb we cut half rings and we fry together with garlic. The celery and a vegetable marrow is cut by cubes. We wash out and cut slices beef.

We spread in a pot haricot, peas. Further we spread lentil, a part of the beef, from above potatoes cut by circles, onions and garlic. We do not forget to salt. On potatoes we spread a vegetable marrow, a celery, the remained peas, haricot, lentil. Finish хамин potatoes and meat. We add зиру, a turmeric and ginger. A paprika we plant in water and we pour in in a clay pot.

We put a pot with haminy to pine in the oven which has been warmed up to 140 degrees.

In 2 hours prior to readiness we get soup from an oven, we add parsley. Rice is spread in a double gauze. The sack with rice is placed in a pot, having pinched a gauze between a cover so that the sack did not leave on a bottom. Rice should not fall to soup, this important condition хамина, rice should be steamed.

We return a pot in an oven and we continue to prepare 2 hours.

When soup will prepare, we spill it on plates, having put two spoons of rice and some pieces of meat.

As Jews spoke: «Life as чолнт – that you will put, you will eat». Meat in soup after long languor (11 hours) turns out soft, and bean and potatoes become impregnated with meat juice. Hamin turns out very nourishing and rich.