Hamin

Nutrition · per serving

Steps

1. 1

   Rinse the pearl barley under cold water until the water runs mostly clear. Pat the beef dry well so it browns rather than steams. Dice the onion, slice the garlic, peel and chunk the potatoes, and have the cooked white beans drained and ready. If using stock, warm it so the pot keeps its heat when liquid is added.

   70 g pearl barley300 g beef chuck, cut into 4 cm cubes180 g onion, finely diced4 garlic cloves, sliced350 g waxy potatoes, peeled and cut into large chunks240 g cooked white beans, drained700 ml hot water or beef stock
2. 2

   Heat a heavy pot or Dutch oven over medium-high heat and add the neutral oil. Brown the beef in a single layer for 3-4 minutes per side until deeply colored; work in batches if needed so the pot is not crowded. Remove the beef to a plate, then add the marrow bones and sear them briefly to render a little fat and build flavor.

   1 tbsp neutral oil300 g beef chuck, cut into 4 cm cubes2 small pieces, about 180 g total bone marrow bones
3. 3

   Lower the heat to medium. Add the onion and cook for 6-8 minutes, scraping up the browned bits, until golden and soft. Stir in the garlic, tomato paste, sweet paprika, cumin, black pepper, and salt; cook for 1 minute until fragrant and the tomato paste darkens slightly. This short frying step removes the raw taste of the spices and paste.

   180 g onion, finely diced4 garlic cloves, sliced20 g tomato paste2 tsp sweet paprika1 tsp ground cumin1/2 tsp ground black pepper1 1/4 tsp kosher salt
4. 4

   Return the beef to the pot. Add the barley, white beans, potatoes, and date syrup, then pour in the hot water or stock. Nestle in the marrow bones and bring to a boil. As soon as it boils, reduce to a gentle simmer and skim any foam for a cleaner broth.

   300 g beef chuck, cut into 4 cm cubes70 g pearl barley240 g cooked white beans, drained350 g waxy potatoes, peeled and cut into large chunks2 tsp date syrup700 ml hot water or beef stock2 small pieces, about 180 g total bone marrow bones
5. 5

   Cover tightly and cook at a very gentle simmer for 35 minutes, or in a 190 C oven for the same time. After 20 minutes, tuck in the peeled hard-boiled eggs so they warm through and take on some color. The stew is ready when the potatoes are fully tender, the barley is swollen, and the beef yields easily to a fork. If needed, uncover for the last few minutes to reduce slightly, or add a splash of hot water if it looks too thick.

   2 hard-boiled eggs, peeled
6. 6

   Let the hamin rest off the heat for 5 minutes so the broth settles and thickens slightly. Taste and adjust seasoning if needed. Serve in warm bowls with a marrow bone in each portion, some beef, beans, barley, potato, and one egg per serving. Sprinkle with parsley just before serving.

   1 tbsp flat-leaf parsley, chopped

Origin & History

Hamin is the Jewish Sabbath slow-cooked stew of the eastern Mediterranean and Middle East, developed so a hot meal could be enjoyed on Shabbat without active cooking. In Israel, it evolved through the meeting of Sephardi, Mizrahi, and Ashkenazi traditions, often combining beans, grains, meat, potatoes, and eggs in one rich pot.