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Recipe Name: Moroccan Hamin

Source: Oded Schwartz

Serves: 8-10

Although this recipe originated in Morocco, it can be a blueprint for most Sephardi Hamins.

500 gr. wheat berries, washed, soaked over night
3 4 Tbsp. oil
1 kg Chuck steak or brisket
8 eggs, washed well
8 small potatoes, peeled
350 gr. chickpeas, soaked overnight
1 - 1 liter water
8 large cloves of garlic, peeled and crushed
2 large onions, chopped
1 stick of cinnamon, broken
Salt and pepper

1. Drain the wheat and put into a piece of muslin. Tie the ends loosely, to create a parcel. Do not tie too tightly so as to allow room for expansion. (A chicken roasting bag can be used instead. If used, prick all over to allow penetration of moisture).

2. Heat the oil in a large, heavy bottomed pot and sear the meat well. Lift out and keep warm.

3. Add onions and garlic and fry until starting to brown. Remove from the heat.

4. Put the wheat parcel in the center of the pot and arrange the rest of the ingredients around it. Add the water, salt and pepper and bring rapidly to the boil.

5. Simmer gently for about 2 -3 hours. Cover tightly and transfer to a cool oven (285 F, 140 C, gas 1). Cook overnight. Add more water if the stew gets too dry.

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