Cooking up a 5-star Shabbat
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At the David Citadel Hotel in Jerusalem, executive chef Eric Attias isn't afraid to whip up dishes that are colorful and scrumptious.
Recognizing that many of the hotel's guests are also looking to be pleasingly surprised in the dining room, he is constantly searching for new ways to satiate the appetites of the visitors who come to stay or dine in the luxurious hotel from all over the world during the course of the year.
One of his most popular Shabbat offerings is a Sephardic-style cholent, known as "Hamin." Attias maintains that both amateur and gourmet chefs would enjoy making at home.
Moroccan Hamin | Serves 6
1 1/2 cups chickpeas
3 marrow bones (flanken or other beef)
2 lbs. beef meat chunks (according to taste, more
or less fat depending on preference)
1 cup rice
2 lbs. potatoes, pealed
1/4 Tbs. turmeric
1 clove garlic, halved
8 cups water
salt and pepper
optional: pinch of cinnamon, English pepper or cloves
Soak the chickpeas overnight. Make a caramel with 1 spoon of sugar until brown. Add the chickpeas and potatoes. Place the rice in a cooking bag with 1 1/2 cups water, with a bit of salt, garlic clove and black pepper. Add the bones and the meat on top of the potatoes, the rest of the water and the spices. Add the eggs on top. Bring to a boil for about 10 minutes. Then place it on a Shabbat heater (blech/platta), close it with a cover and let it simmer overnight. Check occasionally to see that it doesn't dry out.
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