From Morocco with love: Chamin recipe for the soul

Experience the vibrant flavors of Morocco at your own home with this recipe for chamin, a delicious and comforting hotpot that will transport your taste buds to a world of spices and warmth
Behold, the Moroccan kitchen - one of the most vibrant, colorful, spiced and delicious kitchens out there, offering a rich variety of indulgent flavors and textures.
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If you have some couscous or Frena bread handy, all the better - It'll be just what you need to soak up all the goodness of this classic dish that will warm your tummy and soul.
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Moroccan chamin
Moroccan chamin
Moroccan chamin
(Photo: Daniel Elior)

Moroccan chamin

Potayto, potahto; Chamin, cholent. To many Jews, this recipe may sound very much like the classic Ashkenazi overnight stew - cholent. Chamin is the Sephardic version of cholent, which may alter some ingredients and techniques. Nonetheless, whatever you want to call it - be sure that it will not disappoint, and leave everyone stuffed throughout Shabbat.
  • 2 cups of chickpeas, soaked in water overnight
  • 2-3 cloves of garlic, minced
  • 3 pieces of beef (cut no. 3 - brisket, or cut no. 8 - shin), cut into large chunks (approximately 5 cm cubes)
  • 3 turkey necks
  • 2 chicken thighs
  • 5 peeled potatoes
  • 5 eggs
  • 1/2 cup of oil
  • 1.5 Tablespoons of sweet paprika
  • 1 teaspoon of turmeric
  • 1 flat teaspoon of ground white pepper
  • 2 tablespoons of chicken broth powder
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פסטיבל חמין
פסטיבל חמין
(Photo: Gil Aviram)
  1. Place the chickpeas in a pot, add the minced garlic, place the cubes of meat, turkey necks, chicken thighs, potatoes, 5 eggs, half a cup of oil, 1 and a half tablespoons of paprika, 1 teaspoon of turmeric, 1 teaspoon of ground white pepper, and 2 tablespoons of chicken broth powder on top. Cover with hot water and cook on the stove for about half an hour with an uncovered pot.
  2. After cooking, leave a little water in the pot, cover it tightly, place it in an oven set to Sabbath mode - typically around 100-120 degrees Celsius (210-250 degrees Fahrenheit) - and cook it overnight.
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