RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Hamin, Kurdistan - meat
Hamin, which means "hot", is the Sephardi name for cholent. This Kurdish version exemplifies the Sephardi 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 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 Salt and Pepper (to taste) 2 ea Garlic Cloves; diced With a sharp knife, cut out inside flesh of vegetables, leaving a 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
