Haminados, also known as chaminados, or braised eggs, is a traditional

Sephardi Jewish Sephardic (or Sephardi) Jews (, ; lad, Djudíos Sefardíes), also ''Sepharadim'' , Modern Hebrew: ''Sfaradim'', Tiberian Hebrew, Tiberian: Səp̄āraddîm, also , ''Ye'hude Sepharad'', lit. "The Jews of Spain", es, Judíos sefardíes (or ), ...

dish, popular in

Israel Israel (; he, יִשְׂרָאֵל, ; ar, إِسْرَائِيل, ), officially the State of Israel ( he, מְדִינַת יִשְׂרָאֵל, label=none, translit=Medīnat Yīsrāʾēl; ), is a country in Western Asia. It is situated ...

, and commonly served as an ingredient or accompaniment to a number of dishes. Haminados are an important element of

Israeli cuisine Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the Israel, State of Israel in 1948, and particularly since the late 1970s, a ...

, and are commonly prepared on their own or as part of the Sephardi and

Mizrahi Jewish Mizrahi Jews ( he, יהודי המִזְרָח), also known as ''Mizrahim'' () or ''Mizrachi'' () and alternatively referred to as Oriental Jews or ''Edot HaMizrach'' (, ), are a grouping of Jewish communities comprising those who remained i ...

Shabbat Shabbat (, , or ; he, שַׁבָּת, Šabbāṯ, , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazim, is Judaism's day of rest on the seventh day of the week—i.e., Saturday. On this day, religious Jews remember the biblical storie ...

stew

chamin Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed ...

Overview

Haminados typically consists of whole eggs in the shell, which are placed on top of a

hamin Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed ...

(a Shabbat stew) in the stewing pot. The eggs are braised over many hours, often overnight and turn brown in the course of all-night cooking. The brown eggs, called ''haminados'' (''güevos haminadavos'' in

Ladino Ladino, derived from Latin, may refer to: * The register of Judaeo-Spanish used in the translation of religious texts, such as the Ferrara Bible *Ladino people, a socio-ethnic category of Mestizo or Hispanicized people in Central America especi ...

, ''huevos haminados'' in Spanish), are shelled before serving and placed on top of the other cooked ingredients. In the

Tunisia ) , image_map = Tunisia location (orthographic projection).svg , map_caption = Location of Tunisia in northern Africa , image_map2 = , capital = Tunis , largest_city = capital , ...

n version, the brown eggs are cooked separately in a metal pot on the all-night stove with water and tea leaves (similar to

tea egg Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened li ...

s). ''Haminados'' can be cooked in this way even if no hamin is prepared. The addition of tea leaves, coffee grinds, or onion skins to the water dyes the shell purple and the white a light brown, giving the egg a smooth creamy texture. In Israel, brown eggs are a popular accompaniment to

ful medames Ful medames ( ar, فول مدمس, ' ; other spellings include ''ful mudammas'' and '' foule mudammes''), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juic ...

(a dish of mashed

broad bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieti ...

s) and they may also be served with

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...

(a dip of mashed

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

s mixed with

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...

) and in a

sabich Sabich or sabih ( he, סביח ) is a sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce. It is an Iraqi Jewish dish that has become a staple of Israeli cuisine, as a re ...

sandwich.

References

{{Cuisine of Israel Sephardi Jewish cuisine Israeli cuisine Shabbat food Egg dishes

Overview

See also

References