Skhina - Moroccan Shabbat Hamin

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 10 minutes, stirring, until the onion turns 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.
3. 3
   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. 4
   Preheat the oven to 120°C (250°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Add the meat and fry 5 minutes, until browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
3. 6
   Add the beans to the pot, and place the potatoes and eggs around the meat. The eggs go in whole, in their shells.
4. 7
   Add the turmeric, cumin, cinnamon, paprika, salt and black pepper and pour in the water until it covers everything.
5. 8
   Bring to a boil and skim off the foam.

   Stove
6. 9
   Cover the pot and put it in the hot oven for a whole night, 8–12 hours.

   OvenPot

   💡In the last two hours, 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.
7. 10
   Before serving, take out the eggs, peel and cut them.

   KnifeCutting board