What is "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! But the most stunning, consisting of seven parts representing the seven days of Creation, was prepared on the Sabbath of Beresheet. So, let's start cooking this ancient and delicious. The evening soak the beans.

Pre-pre-soaked beans spread on the bottom of the cauldron. It is desirable that a pot or pan was larger, and that it wouldn't fit.

Lentils, wheat or barley be well washed. Spread on top of beans.

Peel the onion and cut into cubes, put on top.

Put sliced peeled potatoes and zucchini.

Soak tomatoes in hot water, remove the skin and cut into cubes. Spread.

Add the meat (coarsely chopped), chicken, and intestine (who loves).

Eggs, freshly washed and raw garlic.

Add water and spices, bring to a boil, reduce the gas to low and cook for 4 hours. Add water as boiling (I have not added). Move the pot/cauldron in the oven, heated to 100-140 degrees. and forget for 12-18 hours. (I cook on gas, on very low heat for 12 hours). 1.5 hour before end of cooking salt and percu to taste.

In the morning check the water, add 2/3, if necessary, and leave to puff before serving. I cook from morning to night.