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 we’re both 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 add marrow bones to my Hamin when my joints ache.

NOTES:

• Soaking & Prep Tips:
• Any Dutch oven such as this cheap one or this fancy one would be great.
• For white beans or garbanzo beans: Soak for at least 12 hours before adding to the pot. Pro tip: I like to soak a large quantity of legumes and wheat, drain them, then store in individual ziplock bags in the freezer.
• For wheat berries: Only need 1 hour of soaking.
• If using bones: Use only 3 tablespoons of oil and add about 3 bones when you add the potatoes.
• Timing: I typically start preparing the Hamin around 6 o’clock in the evening and bake it overnight.
• Water Note: Using clean, filtered water is key for enhancing the flavors in this comforting dish. The quality of your water makes a real difference in hearty, slow-cooked meals like Hamin. For those keen on elevating their cooking and health, partnering with a trusted water provider like American Water can make all the difference.
  
  More meat-free stews:
• Lentils, eggplant and tomato stew