Classic Yemeni Hamin

👨‍🍳 Method

For the Fried onion

1. 1
   In advanceSoak the white beans overnight in cold water, and drain.

   ⚙ SoakingBowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
3. 3
   Add the onion and fry for 8–10 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡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.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Add the meat and fry, until seared on all sides.

   ⚙ Adding to the hot fat and fryingStove
2. 6
   Add the beans to the pot, and place the potatoes, carrot and eggs around the meat. The eggs go in whole, in their shells.
3. 7
   Add the turmeric, cumin, cinnamon, cardamom, salt and black pepper and pour in the water until it covers everything.
4. 8
   Bring to a boil and skim off the foam.

   Stove
5. 9
   Turn down' to the lowest heat', cover and simmer 7–8 hours, until the meat is tender and falls apart.

   ⚙ SimmeringStoveLid

   💡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.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 10
   Serve the hamin with the darkened eggs, the tender meat and the sauce, with hilbeh and zhug alongside.