Hamin (the Sephardic version of Cholent) is a traditional Jewish overnight stew that has been made by Jews around the world for generations, specifically for Shabbat, as they were prohibited from cooking or lighting fires from Friday sundown to Saturday sundown.

Although my family didn’t observe Shabbat, my mother would make Hamin every Friday for Saturday during the winter. I occasionally make it when I’m feeling homesick. Despite its humble appearance, it is incredibly comforting. When I make it, my husband and I go crazy from the aroma. Even though both of us not into breakfast, we start indulging in it as soon as we wake up on Saturday morning (at 10 am).

I would recommend making it only on weekends for lunch, as it can be quite heavy (especially if you eat more than one portion). My meat-free version is a bit lighter, but still substantial.

The traditional Moroccan Hamin that I grew up on had beef, marrow bones, eggs, and rice in it. Sometimes I had bone marrows to my hamin when my joints ache.

NOTES:

• If you choose to add bones, use only 3 tablespoons of oil and add about 3 bones when you add the potatoes.
• Remember to soak white beans or garbanzo beans for a minimum of 12 hours before adding to the pot. I like to soak a large quantity of legumes and wheat, drain them, then store in individual ziplock bags in the freezer.
• Wheat berries only need 1 hour of soaking.
• I typically start preparing the Hamin around 6 o’clock in the evening and bake it overnight.