Saturday's hot beef dish, once tasted in Israel, could easily cook at home

What can you make from beef, beans, potatoes, carrots and eggs on Friday so you don’t cook all Saturday? The answer is in Jewish cuisine. Hamin, aka cholnt, cooks from Friday to Saturday. This hearty meal, at the same time resembling both soup and the second dish, languishes in the oven for a whole day and remains hot until the Saturday meal.



This custom is associated with the tradition of celebrating Shabbat. Holy Saturday is dedicated to peace, joy, and communion with God. Traditionally, you cannot light a fire on Saturday, work in the field or trade. Therefore, food for the Sabbath in Jewish families was always prepared in advance. That's how the hamin dish came about.

What can be made from beef ingredients

• 1 tbsp beans
• 1 tbsp chickpeas
• 2kg beef
• 1 tbsp.
• 1 tbsp rice
• 6 potatoes
• 4 carrots
• 5 eggs
• 2 bulbs
• 1 hot pepper
• 1 head of garlic
• 2 tsp turmeric
• 2 tsp dira
• 4 tsp paprika
• 2 tsp salt
• 2 tsp black ground pepper
• vegetable-oil

Preparation

1. Pre-soak for the night chickpeas, rice, beans and barley.
2. Cut with medium slices of onions and arbitrary pieces of meat.
   
   
   
3. Roast it in oil in a wide pan of sufficient volume to blush. Add peeled cloves of garlic and a pod of hot pepper.
   
   
4. Send onions and garlic swollen chickpeas and beans overnight. Add peeled potatoes, raw eggs in the shell, carrot pieces and sliced meat.
5. Dilute paprika, cumin, salt, pepper and turmeric in the water. Pour the resulting mixture of vegetables and meat.
   
   
   
6. Sprinkle in two culinary sleeves of rice and barley. Add some water, tie your sleeves on both sides and lay them on top of the cooking dish. Admittedly, such a life hack from Jewish cooks surprised me a little. On the other hand, if you do not want to mix rice and barley with the rest of the dish, and it is expensive to put another pan on gas, then this looks quite reasonable.
   
   
   
7. Bring the hamin to a boil, then reduce the gas and cover the pan with a lid.
8. Now there are three possible ways to prepare. Leave the pan for 6 hours on gas, transfer for 6 hours to the oven at a temperature of 150 degrees, or for 15 hours at a temperature of 100 degrees.
9. Let the dish cool a little. Pour the rice and barley out of the bags. Clean the eggs. The finished dish can not be called beautiful, but it is definitely tasty and very, very hearty. Vegetables are impregnated with the taste of meat, spices warm in inclement weather, and delicate meat perfectly saturates.
   
   
   
10. Read more about the recipe on the YouTube channel Show Jar Pei. Bon appetit and new culinary discoveries!

Roasted, soups, casserole, meat and porridge cooked in pots are unusually tasty and give an amazing feeling of cozy antiquity. These dishes have many advantages. First of all, they're very useful. Second, there is an unlimited amount of room for improvisation. Finally, potted dishes are usually quite easy to prepare and work well even for beginners. Therefore, we have prepared for readers a selection of recipes for dishes in pots. Chanahi, buckwheat with meat, dumplings with cheese and rice with vegetables... Choose what to cook today!