Hamin
In its own language: חמין
A slow-cooked Jewish stew of grains, meat, beans and potatoes for the Sabbath
Hamin is a traditional Jewish stew from Iberia, made with grains, meat, beans or chickpeas, and potatoes. It is prepared before the Sabbath and cooked slowly overnight, so it can be eaten hot without breaking religious laws. Over time, hamin has taken on many forms as Jewish communities adapted it to local ingredients.
- Slow-cooked overnight for the Sabbath meal
- Made with grains, meat, beans or chickpeas, and potatoes
- Originated among Sephardic Jews in Iberia
- Known by names like dafina and sakhina in different regions
- Variants use local spices and ingredients
What is Hamin?
Hamin is a hearty stew made by Jewish families, especially for the Sabbath. Its base is a mix of whole grains, chunks of meat, beans or chickpeas, potatoes, onions and cumin. The ingredients are layered in a pot and left to cook for many hours, which gives the dish a rich, blended flavor and a soft, comforting texture. The stew is usually brownish and thick, with the grains and beans soaking up the juices from the meat and spices.
Where does Hamin come from?
Hamin began in Iberia, where Sephardic Jews adapted an older wheat and meat porridge called harisa by adding beans and extra water. This created a stew that could be left to cook from Friday evening until the Sabbath day, in line with religious rules against cooking on the Sabbath. The dish’s name comes from the Hebrew word for 'hot', and it was sometimes called 'overnighted' in Spanish. After the expulsion of Jews from Spain, hamin changed as it spread to new countries and kitchens.
How is Hamin made?
To make hamin, cooks combine whole grains, meat, beans or chickpeas, potatoes, onions and cumin in a large pot. The pot is brought to a boil before the Sabbath begins, then kept hot overnight, often on a low flame or in a slow oven. This long, gentle cooking lets the flavors meld and the ingredients become tender. Some versions include other vegetables or spices, depending on local tastes and what is available.
How and when is Hamin eaten?
Hamin is eaten on the Sabbath, typically for lunch, when cooking is not permitted by Jewish law. The stew is served hot, straight from the pot, and often shared with family or guests. It is a centerpiece of the Sabbath meal, valued for its warmth and the way it brings people together. In some places, eggs are cooked in the stew, turning brown and absorbing the flavors.
Kinds of Hamin
As Jewish communities moved, hamin took on new forms. In North Africa, it merged with local tagines and sometimes included dumplings or couscous. Italian Jews used fava beans and a range of meats, while Indian Jews added garam masala and ginger. Moroccan versions might have cinnamon, nutmeg, dried fruit or honey. The dish’s name also changed in different regions, such as dafina or sakhina.
What Hamin means
Hamin is closely tied to Jewish Sabbath traditions, allowing families to enjoy a hot meal without breaking religious rules. In Spain, the dish was sometimes hidden under embers to avoid detection during times of persecution, and its name changed to reflect this. The stew has influenced other dishes, such as cholent among Ashkenazi Jews, and even some Spanish classics. Long-cooked eggs in hamin have taken on symbolic meaning in Jewish culture.
Questions people ask about Hamin
What is hamin made of?
Hamin is made from whole grains, meat (such as beef or lamb), beans or chickpeas, potatoes, onions and cumin. Some versions include extra vegetables or spices depending on the region.
Where does hamin come from?
Hamin originated with Sephardic Jews in Iberia, now Spain, and later spread to Jewish communities in places like Syria, Turkey, India, France and Germany.
Why is hamin cooked overnight?
Jewish law forbids cooking on the Sabbath, so hamin is prepared before sundown on Friday and left to cook slowly overnight. This way, it can be enjoyed hot during the Sabbath meal without breaking religious rules.
Are there different types of hamin?
Yes, as Jewish communities moved, they adapted hamin to local ingredients and tastes. Variations include different meats, spices, and additions like dumplings, couscous, or dried fruits.
What does hamin taste like?
Hamin has a rich, savory flavor, with tender meat and beans, and a deep warmth from slow cooking and spices like cumin. The taste can change with added ingredients in regional versions.
Good reading and sources
The facts on this page come from the Wikipedia article "Hamin", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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