Haminados

Haminados are eggs slow-cooked in their shells in a Hamin or Cholent stew. They are traditionally prepared for Passover and Shabbat in Sephardic Jewish communities. The eggs turn a brownish color and acquire a unique flavor and texture from the slow cooking process.

History

The tradition of preparing Haminados dates back to the time of the Sephardic Jews in Spain. The practice was carried over to other regions where Sephardic Jews settled after the Spanish Inquisition, including North Africa, the Ottoman Empire, and the Balkans.

Preparation

Haminados are prepared by placing eggs in their shells in a pot of Hamin or Cholent, a traditional Jewish stew that is slow-cooked for 12 to 24 hours. The eggs can be cooked in the stew itself, or in a separate pot with some of the stew's liquid. Some recipes call for the addition of coffee grounds or onion skins to the cooking liquid to give the eggs a darker color.

Cultural Significance

Haminados are a staple of Sephardic Jewish cuisine, particularly for the holidays of Passover and Shabbat. They are often served as part of the Seder meal on Passover, and are a common addition to the Shabbat lunch table. In some communities, it is customary to prepare Haminados for other special occasions as well, such as weddings and bar mitzvahs.

See Also

• Sephardic cuisine
• Jewish cuisine
• Passover Seder
• Shabbat

References

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