A pot of chowder with plump and delicious bread meatballs (Photo: Gil Aviram)
Rain or no rain, at this time of the year, it's not Shabbat without soup.
The hamin was born out of the prohibition to cook on Shabbat and thus became a distinctly Jewish dish that is cooked on the stove all night and therein lies the secret of its taste.
Each tribe has its own pot and each family has its own magic secret that makes the dish unique only to it - Ashkenazi Cholant, Iraqi Tabith and Sahina from Moroccan cuisine are just some of the different names and versions.
Now wait until you taste the Persian version that is cooked at the chowder festival of the food market smells and tastes.
Here the chowder pot is just an excuse for the crazy bread meatballs that cook in it and absorb all its wonderful flavors.
A particularly delicious and gluttonous experience awaits you, see your warning.
Each denomination and its broth.
Chowder pots at the smell and taste food market festival (photo: Gil Aviram)
Hamin Persi (Photo: Gil Aviram)
Ingredients
For a large pot of 10 liters:
500 grams of wheat soaked overnight in a bowl with cold water
1 cup of white beans soaked overnight in a bowl of cold water
3 white onions, cut into quarters
2 kilograms of rib meat - cut #2 (or any other cut you like for long cooking), cut into cubes
3-4 tablespoons of olive oil
1 head of garlic broken into cloves
1 red hot pepper
2 tablespoons of salt
1 tablespoon ground black pepper
1 tablespoon of cinnamon
½ cup of rice or pearl barley, for the end
For the bread balls:
600 grams of wet, drained and crumbled mackerel
100 grams of beans
200 grams ground lamb fat (or oil)
3 eggs
1 chopped parsley
1 tablespoon crushed garlic
1 tablespoon of salt
1 teaspoon hot paprika
1 teaspoon sweet paprika
water as needed
For the conversion table click here >
Preparation
How do you make Persian chowder with bread meatballs?
1
Start making the meatballs:
mix all the ingredients in a bowl until you get a uniform paste.
Cut into flat meatballs of 50 g each and set aside.
2 The
stew:
strain the beans and wheat from the soaking water, bring to a boil together in a pot and strain.
3 Heat the pot.
Grease the meat cubes with olive oil and transfer to the hot pot.
Sear the meat well until browned on all sides.
Add the onion and burn it a little too.
4 Add all the other ingredients to the pot except the rice and the meatballs.
Pour boiling water up to about 6-8 cm above the beans. Stir and bring to a boil.
5 Lower the heat, arrange the meatballs and make sure the water covers them.
Cover the opening of the pot with baking paper/aluminium foil and cover it with a lid.
Transfer to a Shabbat tray or to an oven set at 100 degrees in static mode until the next morning.
6 About an hour before eating, add the rice or grits with a glass of boiling water and return for another hour. This is also the time to taste and correct seasoning if necessary.
Those who like add a little cinnamon before serving.
Want to prepare at noon and eat in the evening?
Put in an oven preheated to 150 degrees for 6 hours.
It is very important to shake the pot a little every few hours and check that there is no water.
If necessary, add boiling water and carefully shake the pot to mix.
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