Kurdistan hamin

8 servings

Ingredients

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Directions

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Hamin, which means "hot", is the Sephardi name for cholent. This Kurdish version exemplifies the Sehardi 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 1½ c Chickpeas (garbanzo beans); soaked overnight 1-1 ½ lb Beef <OR> 8 Chicken legs x Salt and Pepper (to taste) STUFFING: ¾ lb Ground Beef ¼ c Uncooked Rice ½ ea Onion; diced 1 ea Egg; beaten x Salt and Pepper (to taste) 2 ea Garlic Cloves; diced With a sharp knife, cut out inside flesh of vegetables, leaving a ¼ inch shell. Combine all the stuffing ingredients and fill the 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.

From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.

Lefkowitz

Submitted By SAM LEFKOWITZ On 05-08-95

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