Hamin

Method

1. 1 Soak black chickpeas for 8 hours, then drain.
2. 2 Tying rice in a cloth bag to allow it to swell into a separate mass is the method used by hamin Sephardi.
3. 3 Arrange the potatoes to cover the bottom of the pot, then add the lamb, chickpeas, dates, and the bag of rice.
4. 4 Place the whole eggs on top, then sprinkle with baharat, turmeric, and cinnamon.
5. 5 Fill the pot with water and simmer at 100 degrees Celsius for 11 hours without opening the lid.
6. 6 Eggs simmered for 11 hours have a brownish, rich yolk, which is what distinguishes hamin from regular stews.

With an appliance

• Oven 12 hr

  Bake in a 100-degree oven for 11 hours in a tightly covered cast iron pot; do not open the oven during the process.