Kurdistan Hamin Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
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Hamin, which means "hot", is the Sephardi name for cholent. This
Kurdish version exemplifies the Sehardi custom of including whole
stuffed vegetables surrounded by meat or chicken, in the cholent. A
meal in a pot.
................................................................... 8
ea Whole Vegetables (green peppers, red peppers, tomatoes, eggplant
halves, zucchini, etc.) 6-8 md Potatoes; cut into quarters 1 1/2 c
Chickpeas (garbanzo beans); soaked overnight 1-1 1/2 lb Beef 8
Chicken legs x Salt and Pepper (to taste) STUFFING: 3/4 lb Ground
Beef 1/4 c Uncooked Rice 1/2 ea Onion; diced 1 ea Egg; beaten x Salt
and Pepper (to taste) 2 ea Garlic Cloves; diced
With a sharp knife, cut out inside flesh of vegetables, leaving a 1/4
inch shell. Combine all the stuffing ingredients and fill the
vegetables. Place potatoes and chickpeas in a roasting pan. Place
stuffed vegetables and meat or chicken legs on top. Add water to
cover vegetables halfway. Add salt and pepper. Cover and simmer for
30 minutes. Place in a 225F oven to cook slowly overnight. Serves 8.
From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.
Lefkowitz
Submitted By SAM LEFKOWITZ On 05-08-95
Source from luhu.jp
Hamin, which means "hot", is the Sephardi name for cholent. This
Kurdish version exemplifies the Sehardi custom of including whole
stuffed vegetables surrounded by meat or chicken, in the cholent. A
meal in a pot.
................................................................... 8
ea Whole Vegetables (green peppers, red peppers, tomatoes, eggplant
halves, zucchini, etc.) 6-8 md Potatoes; cut into quarters 1 1/2 c
Chickpeas (garbanzo beans); soaked overnight 1-1 1/2 lb Beef
Chicken legs x Salt and Pepper (to taste) STUFFING: 3/4 lb Ground
Beef 1/4 c Uncooked Rice 1/2 ea Onion; diced 1 ea Egg; beaten x Salt
and Pepper (to taste) 2 ea Garlic Cloves; diced
With a sharp knife, cut out inside flesh of vegetables, leaving a 1/4
inch shell. Combine all the stuffing ingredients and fill the
vegetables. Place potatoes and chickpeas in a roasting pan. Place
stuffed vegetables and meat or chicken legs on top. Add water to
cover vegetables halfway. Add salt and pepper. Cover and simmer for
30 minutes. Place in a 225F oven to cook slowly overnight. Serves 8.
From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.
Lefkowitz
Submitted By SAM LEFKOWITZ On 05-08-95
Source from luhu.jp