Hamin is considered a traditional Jewish Saturday dish. Since it is forbidden to start a fire on Saturday in the Jewish religion, what is prepared is to start cooking on Friday and serve hot on Saturday. So there was a hamin, languishing all day in the oven a large pot of meat, beans and vegetables.
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You will need
- - red beans - 100 grams;
- - Turkish peas, that is, chickpeas - 100 grams;
- - green lentils - 50 grams;
- - pearl barley - 100 grams;
- - medium red onion - 1 piece
- - medium potato - 1 piece;
- - half zucchini;
- - medium tomatoes - 3 pieces;
- - lamb fillet - 150 grams;
- - fatty beef on the bone - 150 grams;
- - garlic - 5 cloves;
- - ground zira - 1 teaspoon;
- - turmeric - half a teaspoon;
- - fresh ginger root - half a teaspoon;
- - beef broth - one and a half liters;
- - bay leaf - 1 piece;
- - branches of cilantro - 5 branches;
- - spices to taste: salt and pepper.
Instruction manual
1
First, you need to put the beans at the bottom of the cauldron or large pan, not forgetting first, for softness, to withstand it for 24 hours in cold water.
2
Then rinse all the cereals: barley, chickpeas and lentils and lay them in layers on the beans.
3
Peel, chop, and put onion on the grits.
4
Peel the potatoes and cut into cubes. Wash the zucchini, dry it with a paper towel and also cut. Shuffle and add everything with a new layer to the cauldron.
5
Peel the tomatoes. To do this, dip them in cool boiling water, and then immerse them in ice water. Dice, drain excess juice and put to other vegetables.
6
Cut the meat quite large and add to the cauldron. Chop or chop the garlic and season the meat with it.
7
Pour the broth so that it covers all the ingredients. Add spices and bring to a boil. Then reduce heat and cook for about 4 hours topping up the broth. Then preheat the oven at 100-150 degrees, move the cauldron there and leave to languish for 14 hours.