Yemenite-Style Spicy Cholent (Hamin) | Kosher Healing Recipe | Rosh Hashanah Recipe

Servings: 8–10
Yield: 5–6 quarts
Prep Time: 25 minutes
Cook Time: 12–16 hours (overnight)
Difficulty: Moderate
Cooking Vessel: 6–8 quart slow cooker

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Ingredients

• 2 Tbsp olive oil or schmaltz

• 2 onions, chopped

• 5 cloves garlic, minced

• 3 carrots, sliced

• 3 potatoes, chunks

• 1 cup dried white beans, soaked overnight

• 1 cup wheat berries (or barley)

• 2–3 lbs beef stew meat or lamb shank

• 1 small kishke roll (optional)

• 2 Tbsp tomato paste

• 1 Tbsp hawaij spice blend (Yemenite mix of cumin, turmeric, black pepper, and cardamom)

• 1 tsp chili flakes or 1 small hot pepper (optional, for heat)

• 1 Tbsp honey or date syrup

• 2 tsp kosher salt

• 7–8 cups beef or chicken stock

• 4–6 hard-boiled eggs (peeled and added in the morning, or raw-in-shell overnight)

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Instructions

1. Heat oil; sauté onions and garlic until caramelized. Add carrots; transfer to crockpot.

2. Layer potatoes, beans, wheat berries, and meat.

3. In a bowl, mix stock, tomato paste, hawaij, honey, chili flakes, and salt. Pour over.

4. Nestle eggs in shells (if using).

5. Cover and cook on low 12–16 hours.

6. Serve with spicy zhug (Yemenite chili paste) on the side for authenticity.

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Notes

• Bold, spicy, and deeply aromatic—this is a traditional Yemenite Shabbat dish.

• Eggs take on a rich, smoky flavor from long cooking.

• The hawaij spice blend is key for its distinctive taste.

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