There is hardly a dish more entrenched in the Jewish culinary tradition than Hamina. It is cooked all Jews, regardless of their habitat. But Hamina called Sephardim, Ashkenazim chant it. The Hamina from the Hebrew word "ham" — heat, warmth. What is the "Hamina"? This is a wonderful dish, an analogue of the Ashkenazi "Canta" perhaps the best that was left us a legacy of middle Eastern Jewish tradition, deserves special attention. If it be permissible to determine the Hamina in a few words, it is nothing like a big pot of rice, beans and any meat of things, languishing in the oven the whole day. Just what Hamina didn't cook on Saturday, especially in the winter months, when cold and rain and sometimes the snow came up to Jerusalem!

The emergence of Hamina on the table is not accidental and is connected with the observance of the Sabbath — the seventh day of the week, according to the commandments, you need to relax. And time to relax and not to cook. But there is something still desirable and necessary, that the ancestors came up with khamin (chant). Cook it began long before the onset of the Sabbath and the evening was left in a hot stove, where the soup languished until the moment when the family returns from the synagogue home. Today almost nothing remains of those furnaces, but invented a lot of tricks that allows the dish to stay hot all day and even continue to cook until Saturday afternoon. Whoever coined the Hamina, had to consider a number of conditions: the dish is in the long process of cooking should not burn, the components in it need to collect so that food does not become boring during the day, and that its preparation was, as we now would say, technologically functional. Recipe perfected over the centuries and came to us perfect. So, let's start cooking this ancient and delicious soup.

Overnight to soak the beans.

Onion cut into half rings

Onion and chopped garlic slightly fry the circles in the pan

Beef washed and cut into pieces.

Lentils, peas do not soak. In Hamina the products are laid layers. Traditionally in ancient times was making soup in a clay pot.

Put in a pot of beans, peas. Bean TM Mistral I have less than 200g, so I added some beans the other firm.

Next, spread half of the lentil part of beef on top of sliced circles of potatoes, onions and garlic. Salt.

Celery and zucchini cut into cubes.

For potatoes put the zucchini, celery, remaining peas, beans. lentils.

Completes the Hamina potatoes and meat. Add cumin, turmeric and ginger. Paprika dilute in water and pour into crock pot. Put a pot of Hamina to languish in the oven, preheated to 140gr.

Rice put in a double gauze.

2 hours before ready to get the soup out of the oven. Add the parsley.

Put bag of rice in a pot, pridemov cheesecloth between lid so that the bag did not go to the bottom, and boiled for a few at the top. The rice should not fall into the soup, is an important condition of Hamina, rice should be steamed. Return the pot to the oven and continue to cook for 2 hours.

Pour into soup bowls, put two spoons of rice and a few pieces of meat.

Thus, the Hamina I have languished in the oven for 11 hours. At the same time longing twice added water. The meat in the soup after a long longing is soft, and the beans and potatoes soaked with meat juice. The Hamina turns out very hearty and rich.