Hamin (Chulent) is a traditional Jewish overnight stew, which  Jews around the world used to make for Shabbat since they couldn’t cook or light fire from Friday sundown to Saturday sundown. Although I don’t observe the Shabbat I sometimes to make it in the winter, when I get home sick. It’s not pretty but it’s comforting and warming.
It’s a dish that you can only eat on the weekend for lunch because it’s pretty heavy. My version is lighter but still.  We start nibbling on it around 10am because we can’t resist the aroma.

The traditional Moroccan Hamin I grew up on is made with beef, marrow bones, eggs and rice. I skip the rice, beef and eggs and sometimes even the marrow bones and it’s still good, and definitely lighter.

– If you add bones, put only 3 tablespoons of oil and add about 3 bones when you add the potatoes.
– you need to soak white beans or garbanzo for a minimum of 12 hours.
– You should Soak extra beans and wheat, and freeze them in ziplock bags in the freezer, obviously after you drained them.
– The wheat berry need only 1 hour soaking but I soak everything the day before.
– I start to prepare the Hamin around 6 o’clock in the evening and bake it overnight.


Author: Shelly


  • ¼ cup olive or avocado oil
  • 1 large onion - sliced
  • ½ tablespoon paprika
  • ½ tablespoon turmeric
  • ½ teaspoon cinnamon
  • 10 juniper berries or black peppercorns
  • 2 large sweet potato - peeled and quartered lengthwise
  • 4 medium potatoes - peeled and quartered lengthwise
  • 2 teaspoons salt
  • cups soaked beans or garbanzo
  • cups soaked wheat berry - optional
  • 1 large Medjool date - or 2 normal dates or 1 dried prune
  • 1 garlic head - top sliced
  • 32 fl oz (or 1 liter) vegetable broth, about 6 cups - or water


  • Put the oil in a medium Dutch oven over medium-high heat. Fry the onions until translucent, lower the heat to medium if necessary. Add the spices and stir. Add sweet potatoes and potatoes and saute them for 1-2 minutes. Add the rest of the ingredients, cover the vegetables with water and bring to a boil. Boil for 30 minutes then lower the heat to low and cook for 1 hour.
  • Preheat the oven to 350°F / 180°C. Taste the broth and corect seasoning.
  • Cover the pot and bake for 3 hours. Check the liquid level – the vegetable and broth should be the same height – then lower the temperature to 250°F or 120°C and bake overnight or minimum 6 hours.
  • Before you go to bed check again the liquid level, if necessary add a little bit of water to prevent burning the bottom.

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