I looked in Wikipedia what does the word Chamin means The term Chamin (in Eastern Yiddish: "Cholant", i.e. "Cholant" or "Cholant"; in Moroccan Arabic: Sakhina, or "Tabit" in Iraqi Arabic) describes a variety of dishes from the Jewish cuisine. Their uniqueness is that their cooking takes a long time and its done on a relatively low heat source in preparation for Shabbat. The components of the Chamin vary, according to the customs of the different communities, but usually the Chamin contains beef, potatoes, chickpeas, beans, wheat, grits and hard-boiled eggs. After many hours of cooking and leaving it on fire, its color becomes dark brown, and its components get a uniform shade.
Let's start with some tips
A very large pot! Or better yet two large pots! I don't like that the content gets up to the rim of the pot and nothing really gets its attention and everything becomes one big "mess" once you take it all out. abbreviated. Not sympathetic. A very large pot or two pots solves the issue.
Mandatory bones marrow There really isn't much to say. A Must
And this is perhaps the most important tip. Early cooking. Do you know the ones where the pot boils on the stove and then you put it in the oven? So no. Absolutely not. Early cooking on the stove (boiling, then low heat for 2 hours) ensures that all the ingredients of the casserole will soften sufficiently. The legumes will "drink" enough liquid, and will not continue to absorb liquid and dry the stew overnight in the oven.
Tender pieces of meat, fat and gelatin. A combination of several types is best. I use Flanken for fat and juicy meat. Meat cubes for long cooking (muscle, ribs, neck, osoboku) bones with Lamb beef because its important for the diversity of the meat's taste. and for smoky taste, you can also add Kabanos.
Salt. Don't be afraid of salt. The cooking water should be too salty. yes yes. Feeling too salty? This means that after prolonged cooking, the salt will reach its correct level. CHamin can only be salted during the cooking stage.
Eggs. I cook eggs separated from the main pot, over low heat with tea bag, to color the eggshell. Once the Chamin needs to go into the oven, I add the boiled eggs into the pot. (You can also color the eggshells with coffee or soy sauce)
Now hear me out. Every time I "build" a layer, I stop and season it. Pay attention. This is important. I know that all the spices float when we fill the pot with water, but this way I have a good estimate of how much spices I need to use in the pot (therefore the amount of spices in the list of ingredients is a suggestion).
I like to use a cheesecloth bag for all grains (wheat, barley, wild rice, freake). The grain does not escape from the bag and absorbs all the flavors of the stew. If you don't have a cheesecloth, you can use a cookie bag in which we punched holes. It comes out perfect in soup.
Before anything. This recipe seems long and heavy. It isn't. I tried to summend you of all problems that might occur so that our stew turned out beautiful and successful. The recipe is quite simple and the result is worth the trouble of small letters and fine print.
Ingredients for Chamin
400 grams of chickpeas soaked overnight in water and drained
450 grams of red/white beans soaked overnight in water and drained
300 grams of wheat soaked overnight in water and drained
2-3 whole heads of garlic with their tip cut off
2 large onions (you can cut the onion into quarters and put it in the pot with its peel. The peel adds color to the stew)
4-6 or more pitted Medjool dates
6-7 large potatoes cut into halves or quarters (I personally think there is no such thing as too many potatoes.)
10 hard-boiled eggs, boiled on a low heat
1 kilogram of bone marrow. something like 4-5 pieces
At least 1.5 kilograms of beef cubes meant for stew
At least 1 kilo of Flanken
1 kilo of lamb beef on the bone
Chicken or beef soup stock or alternatively water with 2 tablespoons of consomme
Chestnut vacuum pack (option)
2-3 or more table spoons of silan or honey
1-2 Tablespoons of Hawaiege for soup spice (option)
3 Tablespoons of cumin
1 Tablespoon of turmeric
2-3 Tablespoons of sweet paprika
salt
Black pepper
Preparation
Soak all beans overnight or at least for 8 hours. The wheat grains can be ok with two hours of soaking water.
Heat a bit of oil on a high flame, when oil is very hot, fry the meat cubes on all sides. sprinkle a bit of salt and pepper when grilling. when meat have nice coloring, take it out of the frying pan. Don't put all meat in one time. fry it in buchtes. roast all meats.
Now. There are those who take the onion and cut it in half (with the skin) and roast it as well. You are welcome to roast the onion as well if you feel like it.
On the bottom of the pan, there are delicious meat juices, you can put a few tablespoons of red wine and scrape everything on the bottom. Why not It will only deepen the flavors.
Now the moment of truth is coming. We build our stew together. At the bottom of the pot put the bone marrow. Then put the meat cubes and the flanken on it.
Put heads of garlic and onions. Spread the potatoes. Here, I add the dates. As I mentioned. Every time I build a layer, I stop to season it. Pay attention. This is important. I know all the spices float when we fill the pot with water, but this way I have a good estimate of how much spices I need to use in such a large pot with so many ingredients. (Therefore the quantities of spices in the list of ingredients is merely a suggestion)
Arrange the beans and hummus. (If I use two pots. In one pot I put the beans and in the other the chickpeas. That way they don't mix into a big mess.) Add the honey/silan. don't be shy
Now the wheat. Mix the wheat with its spices, half a cup of oil. Sweet paprika, hot paprika, salt and black pepper. if you use a cookie bag, add water that passes the wheat by about two centimeters. Put in the cloth or cookie bag, pierce it with a toothpick and tie it giving lots of room for the grain expend. Put bags in a pot.
Add water or beef/chicken stock until the stew is covered (I like to use stock. It strengthens the flavors) bring to a boil, lower the heat. Cup and remove foam that forming before boiling with a spoon. Continue to cookon low heat, for an hour and a half, two hours or so.
Cook the eggs on low heat. You can use onion peel, soy, coffee or tea bag to color the eggshells. Once eggs are ready put it in pot.
Heat the oven to 250 degree and put pot in overnight.
Leave stew in the oven over night. The next day we'll check the stew. If it seems that there is too much liquid, drain some liquids. Too dry is also not good. (Don't throw away the liquide! It's great for stock)
*I am here for questions and clarifications. don't be shy