Hamin
Hamin or dafina is a
wheat berries and meat, to create a more liquidy bean stew. The similar stew Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.[1]
Etymology
The name Hamin (חמין) is derived from the
Background
hotplate, or left in a slow oven or electric slow cooker, until the following day.[1] Over the centuries various Jewish diaspora
communities created their own variations of Sabbath stew based on local food resources and neighborhood influence.
There are many variations of the dish, which is today a staple of both
. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of each local stew.History
Hamin emerged as a dish when
Whole grains, meat, beans, potatoes, but the exact recipe varied from place to place and season to season.[1]
After the
Iberian Jews to be caught cooking. Some conversos replaced the mutton with pork in order to consume hamin without risking arrest.[1] This gave rise to two of Spain's classic dishes, cocido madrileño and olla podrida.[1]
In the 13th century, huevos haminados, eggs long-roasted overnight in hamin pots. Eggs later took on spiritual significance within Jewish culture.[9][10][11]
Following the 1492
red chillies being added in some recipes.[1]
Variations
As
sage.[1]
When Sephardic Jews arrived in
huevos haminados, simmered in their shells.[1] The Moroccans dish sakhina/S'hina/skhena (سخينة), meaning "hot", is also a variation of hamin.[12]
On Shabbat Beraisheet, the Sabbath after
References
- ^ ISBN 9780544186316.
- ^ Lori Stein and Ronald H. Isaacs. Let’s Eat: Jewish Food and Faith, (Lanham, Maryland: Rowman & Littlefield, 2018), 46.
- ^ Alana Newhouse, Stephanie Butnick, Noah Fecks, Joana Avillez, and Gabriella Gershenson. The 100 Most Jewish Foods: a Highly Debatable List. 303 (New York, NY: Artisan, 2019), 15.
- ^ a b John Cooper, Eat and Be Satisfied : A Social History of Jewish Food, (Northvale, N.J.: Jason Aronson, 1993), 103.
- ^ "حكاية طبق | الدفينة – المغرب" [Tale of a dish Al-Dafina – Morocco]. الجزيرة الوثائقية (in Arabic). 30 June 2016. Archived from the original on 3 November 2020. Retrieved 16 January 2020.
- ^ Joelle Bahloul, "Food Practices Among Sephardic Immigrants in Contemporary France: Dietary Laws in Urban Society", Journal of the American Academy of Religion, 63(3):485–96; cf. pp. 488, 491.
- ^ A Pot Full of Beans and Love Archived 2008-11-14 at the Wayback Machine, Haaretz, 10 November 2008.
- ^ Cooper, 103.
- ^ Brumberg-Kraus, 81.
- ^ Idit Pintel-Ginsberg, The Angel and the Cholent: Food Representation from the Israel FolkTale Archives, (Detroit, MI: Wayne State University Press), 127 and 156–159
- ^ Pintel-Ginsberg, 129.
- ^ Janna Gur, The Book of New Israeli Food : a Culinary Journey. 1st American ed. (New York, NY: Schocken Books, 2007), 203.