How long does it take to make Hamin?
Soak the beans, chickpeas and wheat overnight; brown the meat and the onion, return them with the potatoes, eggs and garlic, add water to cover and bring to a boil.
8 hr 16 minTotal
16 minActive time
8 hrSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Heat the olive oil in a wide pan over medium heat | 3 min |
| 2 | Add the onion and fry 5–8 minutes, stirring now and then | 6 min |
| 3 | Add the salt and black pepper and pour in the water | 1 min |
| 4 | Bring to a boil | 5 min |
| 5 | Turn down' to the lowest heat', cover and simmer overnight | 8 hr |
How to Tell It's Done
- until the onion is soft and translucent and starts to turn golden at the edges
- until it covers everything
- until the meat is tender and falls apart
Tips
- Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
- Toward the end of cooking, check the water in the pot; if it's low, add only boiling water, so the hamin doesn't cool down in the middle of cooking.
Common Mistakes
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- Simmer gently at least half an hour, then move to an oven at about 110–120°C (230–250°F) overnight.
- Without a hot plate: the pot goes in an 80–90°C (175–195°F) oven for at least 12 hours; in the last two hours check the water and add only boiling water.
The full recipe: Hamin (Cholent) →
Recipes with Hamin
All questions
