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  • Writer's picturemor beja

Hamin - Over night meat stew with rice and cabbage

Hamin, or Cholent.. is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat.

I'll start by saying, I'm not a Hamin kind of girl.

Not that I don't like it, but I won't crave it.

Usually it's kind of a heavy dish in my opinion, although when I do eat it I enjoy it.

But it's not the kind of cooking I'll go to often.

And somehow, the cold weather lately made me wanna make Hamin. I was very surprised by that 😅

I made rice Hamin, I love Hamin rice .. when it gets really soft, on the verge of being mushy!

I added in beef cut into cubes (cut # 5), bone marrow and what made this whole stew wonderful - cabbage!

If there is one thing I really like it is a long-cooked cabbage, which melts into itself. Yummy.

In the end, with all my reluctance to make Hamin. I was satisfied.

It turned out delicious, comforting, suitable for the cold weather and not as heavy as I thought it would be.


  • 1 kg diced shoulder meet (cut number 5)

  • 1.5 cups basmatic rice

  • 2 pieces of bone marrow

  • 1 small white cabbage - cut into quarters

  • 1 red onion - finely chopped

  • 1 carrot - grated

  • 3 cloves of garlic

  • 1 tablespoon honey

  • 2 tablespoons tomato paste

  • 1 tablespoon pomegranate concentrate

  • 2 teaspoons white wine vinegar

  • 4-5 stems of thyme

  • Coarse salt

  • black pepper

  • Olive oil

  • Chili Gross (Optional)

  • Water


  • Rinse the rice and strain the water.

  • Cooking begins on the stove and then we'll transfer the stew to the oven.

  • In a large pot that can be put in the oven, heat 2-3 tablespoons of oil.

  • Lightly fry the meat cubes with a pinch of coarse salt and black pepper.

  • Remove the meat from the pot and set aside.

  • Fry the onion and the grated carrot with a teaspoon of salt and half a teaspoon of black pepper, you can also add half a teaspoon of chilli grits.

  • Add 3 cloves of crushed garlic.

  • Then add the rice and mix.

  • Add 2 teaspoons of white wine vinegar and a tablespoon of honey and mix well.

  • Place the cabbage and bone marrow between the rice.

  • Place back the pieces of meat and push in between, try mixing with the rice.

  • Mix a glass of water with 2 tablespoons of tomato paste and pour into the pot.

  • Now add water to cover everything, up to the height of the ingredients.

  • Taste the liquids and add salt as needed.

  • Drizzle a tablespoon of pomegranate concentrate on top of everything.

  • Close the pot and wait for the liquids to come to a boil.

  • Then open the pot, sprinkle over the thyme stalks, cover with baking paper and close the pot with the lid.

  • Place in a preheated oven at 120 degrees Celsius for at least 8 hours.

Enjoy! :)

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