hamin

Hamin is a traditional Jewish slow-cooked stew prepared for Shabbat. The name, derived from Hebrew roots meaning hot or warm, reflects its long, gentle cooking process. Hamin is especially associated with Sephardic and Mizrahi communities, including Iraqi, Persian, Turkish, North African, and Georgian Jews, though Ashkenazi Jews have a related preparation known as cholent.

The dish varies by region and family, but common core ingredients include dried beans (such as white beans or chickpeas), barley or wheat, potatoes, and meat (beef, lamb, or chicken). Eggs are frequently added and may be served as “hamin eggs,” which absorb flavors during cooking. Spices and aromatics vary widely, with cumin, coriander, cinnamon, turmeric, garlic, and onion among typical seasonings; some versions include dried fruit like prunes. Regional adaptations reflect local pantry items and culinary traditions.

Preparation generally involves assembling the ingredients in a heavy pot, soaking beans as needed, and adding water or stock. The pot is then brought to a simmer and kept at a very low heat for many hours, often overnight, in a preheated oven, a dedicated oven, or a slow cooker. A key aspect is avoiding direct cooking on Shabbat; many households place the pot in a kept-warm oven or use coverings to reduce heat exposure during Shabbat.

Cultural significance centers on enabling a hot, shared meal on Shabbat while complying with prohibitions on cooking during the holy day. Hamin remains a focal point of family gatherings and regional culinary traditions, with substantial variation in ingredients and technique across communities.

See also: Cholent.