Entree: Morocco – Moroccan Jewish Cuisine – חמין ➤ Chamin (Slow-cooked Moroccan Jewish Sabbath stew of beef, legumes, grains, and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 9 hrs

Total 9 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 2–3 inch (5.08 to 7.62 cm) chunks
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 cup (200 g) wheat berries or pearl barley
- 2 large potatoes, approx. 1 lb (450 g) total, peeled and halved
- 6 whole eggs, approx. 10.6 oz (300 g) total, in shell
- 1 large onion, about 8 oz (225 g), sliced
- 4 cloves (0.9 oz (25 g)) garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cinnamon stick, about 0.14 oz (4 g)
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 bay leaf
- 6 cups (1.4 L) beef stock or water
- 1 tbsp (15 ml) vinegar or lemon juice (helps preserve eggshell color)
- Optional: 1 preserved lemon, quartered, or 2 tbsp (30 g) pomegranate molasses for a touch of acidity

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 2–3 inch chunks
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 cup (200 g) wheat berries or pearl barley
- 2 large potatoes, approx. 1 lb (450 g) total, peeled and halved
- 6 whole eggs, approx. 10.6 oz (300 g) total, in shell
- 1 large onion, about 8 oz (225 g), sliced
- 4 cloves (0.9 oz / 25 g) garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cinnamon stick, about 4 g
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 bay leaf
- 6 cups (1.4 L) beef stock or water
- 1 tbsp (15 ml) vinegar or lemon juice (helps preserve eggshell color)
- Optional: 1 preserved lemon, quartered, or 2 tbsp (30 g) pomegranate molasses for a touch of acidity

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using dried chickpeas, soak them overnight in plenty of water, then drain. If short on time, use canned chickpeas drained (adjust quantity).
2. Preheat oven to 225°F (105°C) if planning oven slow-cook. In a heavy ovenproof Dutch oven or large pot, heat 2 tbsp (30 ml) olive oil over medium-high heat and brown the beef chunks on all sides in batches; transfer to a plate.
3. In the same pot, add sliced onion and sauté until softened and lightly caramelized, about 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Return the beef to the pot. Add soaked chickpeas, wheat berries or barley, cinnamon stick, paprika, cumin, bay leaf, salt, and pepper. Pour in beef stock or water (6 cups (1.4 L)) to cover the solids by about an inch.
5. Nestle the halved potatoes and whole eggs (in their shells) among the ingredients. Add vinegar or lemon juice and optional preserved lemon or pomegranate molasses if using.
6. Bring to a gentle simmer on the stovetop, then either reduce heat to the lowest setting and cover tightly for 8–12 hours, or transfer to the preheated oven (225°F / 105°C) and slow-cook 8–12 hours. The stew should barely simmer; the long low heat develops deep flavor and tenderizes the beef and grains.
7. After cooking, remove eggs, peel, and serve whole or halved. Discard the bay leaf and cinnamon stick. Skim any excess fat if desired and adjust seasoning with additional salt or pepper.
8. Serve Hamin hot with pieces of tender beef, chickpeas, grains, potatoes, and eggs spooned alongside crusty bread or rice. Leftovers deepen in flavor and are traditional for next-day meals.

1. If using dried chickpeas, soak them overnight in plenty of water, then drain. If short on time, use canned chickpeas drained (adjust quantity).
2. Preheat oven to 225°F (105°C) if planning oven slow-cook. In a heavy ovenproof Dutch oven or large pot, heat 2 tbsp (30 ml) olive oil over medium-high heat and brown the beef chunks on all sides in batches; transfer to a plate.
3. In the same pot, add sliced onion and sauté until softened and lightly caramelized, about 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Return the beef to the pot. Add soaked chickpeas, wheat berries or barley, cinnamon stick, paprika, cumin, bay leaf, salt, and pepper. Pour in beef stock or water (6 cups / 1.4 L) to cover the solids by about an inch.
5. Nestle the halved potatoes and whole eggs (in their shells) among the ingredients. Add vinegar or lemon juice and optional preserved lemon or pomegranate molasses if using.
6. Bring to a gentle simmer on the stovetop, then either reduce heat to the lowest setting and cover tightly for 8–12 hours, or transfer to the preheated oven (225°F / 105°C) and slow-cook 8–12 hours. The stew should barely simmer; the long low heat develops deep flavor and tenderizes the beef and grains.
7. After cooking, remove eggs, peel, and serve whole or halved. Discard the bay leaf and cinnamon stick. Skim any excess fat if desired and adjust seasoning with additional salt or pepper.
8. Serve Hamin hot with pieces of tender beef, chickpeas, grains, potatoes, and eggs spooned alongside crusty bread or rice. Leftovers deepen in flavor and are traditional for next-day meals.