HAMIN MACARONI
Chicken Noodle Hamin
Introduction
The dish of impressive look is especially popular with Sephardic Jews in one of Jerusalem’s quarters. It is a variation on cholent, this time with pasta. It is usually prepared for the Sabbath, and left in the oven overnight.
Janna Gur, Jewish Soul Food from Mińsk to Marrakesh, Schocken Books Inc. 2014.
Preparation method
Step 1
Cook the pasta for 2 minutes less than instructed on the package.
Step 2
Season the chicken with salt and pepper, set aside for 20 minutes.
Step 3
Heat the oil in a large oveproof pot and brown the chicken on all sides. Remove the chicken from the por and set aside.
Step 4
Slice the onions and fry them with garlic cloves in the same oil until golden brown, take it out from the pot.
Step 5
Wash, peel and cut the potatoes into ½ inch (1,27 cm) thick slices.
Step 6
Line the bottom of the pot with potatoes, add the pasta, onions, garlic and meat.
Step 7
Place the shelled eggs on top.
Step 8
Mix the broth with cinnamon and turmeric, pour it over the hamin. Cover and bake at 215°F (100°C) for 8 hours or overnight.
Bon appetit!
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