Hamin or dafina is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.
Hamin or dafina is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.
==Etymology== The name hamin () is derived from the Hebrew word ('hot'), from which the Mishnaic word for warm things was derived, and eventually became a shorthand for the name of the Sephardic food hamin di trigo (lit. heat of grain). It was sometimes also called "trasnochado" ("overnighted" in Spanish). After the Reconquista in Spain, Iberian Jews hid their hamin pots under the fire embers to avoid persecution and exposure of Jewish practices, renaming the dish dafina (), meaning buried, echoing the Mishnaic phrase "bury the hot food".
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