“Food has a magical way of connecting us to our roots and creating cherished memories,” says Ilanit Israeli Nagar, whose grandmother was born in the Atlas Mountains of Morocco. When Ilanit craves the comforting flavors of her upbringing, she makes a Moroccan style hamin called s’china (also spelled shkena) for Shabbat. Ilanit’s recipe includes beans andContinue reading “Moroccan S’china-Hamin (Overnight Shabbat Stew)”
According to author and food historian Claudia Roden, there are endless versions of “kora,” a rich and savory mixture of beef and ground nuts which is formed into a meatloaf and cooked on top of s’china. In Ilanit Israeli Nagar’s family, they make this dish with ground almonds and peanuts, flavor it with cinnamon andContinue reading “Ma’amra (Beef and Peanut ‘Cake’ for Hamin)”
This is the time to linger in the kitchen over long simmering broths and stews and savor hearty local fare.
This is the time to linger in the kitchen over long simmering broths and stews and savor hearty local fare.
In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere
This riff on Shabbat cholent is typical of Jerusalem. It uses chicken and slow cooked pasta, which is common in the Sephardic cooking styles
Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.
