| Moroccan Wheat Hamin (serves 8-10) |
Although this recipe originated in Morocco, it can be a blueprint to most Sephardi Hamins.
500g wheat berries, washed, soaked over night
3-4 Tbsp oil
1.5 kg Chuck steak or briske
t8 eggs, washed well
8 small potatoes, peeled
350 chickpeas, soaked overnight
1 – 1 and a half litres of water
8 large cloves of garlic, peeled and crushed
2 large onion, chopped
1 stick of cinnamon, broken
Salt and pepper
Method
Drain the wheat and put into a piece of muslin. Tie the ends loosely, to create a parcel. Do not tie too tightly so as to allow room for expansion. (A chicken roasting bag can be used instead. If used, prick all over to allow penetration of moisture).Heat the oil in a large, heavy bottomed pot and sear the meat well.
Lift out and keep warm. Add onions and garlic and fry until starting to brown. Remove from the heatPut the wheat parcel in the center of the pot and arrange the rest of the ingredients around it. Add the water, salt and pepper and bring rapidly to the boil.Simmer gently for about 2 -3 hours. Cover tightly and transfer to a cool oven (gas 1, 285 F, 140 C). Cook over night. Add more water if the stew gets too dry. |
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