Meat (seared or not), legumes and grains, potatoes and whole eggs in their shells are layered over fried onion, seasoned, covered with water and brought to a boil; then the hamin cooks all night in a low oven or over very low heat, until the meat falls apart and the eggs turn brown.
Heat the olive oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
2
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ 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.
To assemble
3
Add the salt and black pepper and pour in the water until it covers everything.
4
Bring to a boil.
Stove
5
Turn down' to the lowest heat', cover and simmer overnight, 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.
622calories
46 gprotein
32 gcarbs
33 gfat
● protein 30%● carbs 21%● fat 49%
Per serving (406 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Possible additions: Soaked in advance (overnight) · In the oven all night (100) · Meat · Meat frying time (about 5 minutes) · Wheat · Barley · White beans · Red beans · Hummus · Lentils · Rice from the start of cooking · Potatoes · carrot · Sweet potatoes · Beef bones · Eggs in their shells · Turmeric · Cumin · Cinnamon · Cardamom · Paprika · Hot paprika · Hilbeh · Baharat · Hawaij · Bay leaves · Honey · Date syrup (silan) · Tomato paste · Cilantro, half while cooking and half at the end · Parsley, half while cooking and half at the end · Long boil before the night (30) · Rice after an hour · Cilantro for serving · Serving (on Saturday at lunch)
