Moroccan chowder with childhood flavors (Photo: Nimrod Saunders)
The Moroccan hamin or in its original name - "Sahina", has accompanied chef Guy Peretz (Greek Salon) since his childhood in Dimona and Ashdod, and reminds him of winter Saturdays and childhood tastes.
"Moroccan chowder is the most expensive chowder," says Peretz, "because it is separated, unlike Ashkenazi, and always includes surprises."
The uniqueness of the Moroccan chowder is also expressed in the combination of dates and sometimes a little silan or prunes that give the layer of meat, potatoes and beans at the bottom of the pot a sweet aroma, a caramel color and a unique taste.
Peretz's mother also used to hide separate bags of rice, wheat and broken corn on top which added an unusual touch to the dish.
A combination of dates and a sweet aroma and a great color (Photo: Nimrod Saunders)
Before starting, Peretz's tips:
1. Do not use crushed or peeled garlic in the soup, but whole heads of garlic.
The heads as they are, give the aroma and the delicate taste and on the other hand remain intact.
Therefore, those who do not like garlic will not have to deal with it.
Also, the heads of garlic that are cooked throughout the night and create a kind of upgraded garlic confit because they get sweet and absorb the flavors of the meat and legumes.
2. It's a good idea to prepare as many separate additions to the chowder as possible (in cookie or cloth bags) such as wheat, corn, rice because they are the ones that make the dish complex and interesting.
3. Peretz prepares the stew with osobuku and also adds bone marrow to the potatoes and beans.
Those who like the element of sweetness can also add sweet potatoes to the mix.
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½ cup chickpeas (350 grams), soaked in a bowl of cold water overnight
5 pieces Osoboku
2 marrow bones
6-8 whole potatoes, peeled
2 sweet potatoes, peeled and roughly chopped (optional)
1 teaspoon of salt
1 teaspoon ground black pepper
1 pinch of paprika
1 teaspoon turmeric
½ teaspoon cumin
1 whole head of garlic + 4 additional cloves with the peel
250 grams of wheat or grits soaked in water for about an hour
1 cup well washed rice
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How do you make Sahina - Moroccan chowder?
1 Arrange hummus, pieces of meat, bones, potato and sweet potatoes in a pot.
2 Mix the dry spices and pour half of the mixture over the ingredients in the pot.
Place 2 cloves of garlic and dates between them, and pour 8-10 cups of water to cover all the ingredients in the pot.
Cook over medium heat until boiling.
3 Put wheat in a cloth or cookie bag.
Season with half of the remaining seasoning mixture and a whole head of garlic and pour 1/2 cup of water.
Close the bag tightly and punch two-three holes in its upper part.
4 Put rice in another cloth bag or cookie, add a glass of water, the remaining spice mixture, a little salt and the remaining 2 cloves of garlic.
Close the bag tightly and if using a cookie, poke two-three holes in the top of the bag.
5 When the chowder liquids are boiling, add the bags to the chowder and the eggs.
Transfer to an electric hot plate or oven at 100 degrees and cook all night.
6 are served to the happy family.
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