Hamin has a wide range of varieties, from both Ashkenazi, Sephardic and Mizrachi traditions. It is usually eaten after returning from synagogue on Shabbat morning. Most Hamins include meat, potatoes, beans and barley. Some traditions replace the barley with rice or chickpeas. Sephardic customs typically add whole eggs to the pot, which turn brown overnight. The slow cook allows the flavors to blend together amazingly for a true treat on Shabbat!
Tabit is the Iraqi version of Hamin, featuring chicken and rice. The chicken is typically stuffed with rice and slow cooked together with flavored rice, tomatoes and pine nuts. The rice turns soft and packed with flavor, perfect for a Shabbat afternoon
Shabbat foods – What’s your tradition?
We could go on all day about the traditional foods eaten on Shabbat. Each family has its own traditions, often based on family recipes dating back generations. The beauty of Israel is that we have such a melting-pot of cultures, and therefore get to experience such a wide range of culinary options.
As the Israeli kitchen becomes more and more popular worldwide, use the opportunity to try out one of these Israeli dishes next Shabbat. You won’t be disappointed.
Looking to add Israeli flavors into your kitchen? That’s exactly why we created the Israeli flavor boxes, exclusively featuring some of the best tastes from the land of milk and honey.