Macaroni Hamin (Hamin Macaroni in

Hebrew Hebrew (; ; ) is a Northwest Semitic language of the Afroasiatic language family. Historically, it is one of the spoken languages of the Israelites and their longest-surviving descendants, the Jews and Samaritans. It was largely preserved ...

) is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem. It consists of macaroni, chicken, potatoes and spices. Traditionally Macaroni Hamin is slow cooked overnight before Shabbat. Similar to other dishes prepared in communities of Jewish Sephardic and Iraqi origin

haminados Haminados, also known as chaminados, or braised eggs, is a traditional Sephardi Jewish dish, popular in Israel, and commonly served as an ingredient or accompaniment to a number of dishes. Haminados are an important element of Israeli cuisine, a ...

eggs can be added. Macaroni Hamin is still eaten by

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

who have origins inside the Old City of Jerusalem.

Preparation

The dish is made with pre-cooked

bucatini Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture an ...

pasta. Chicken pieces are browned with the skin on, and set aside. Onions are browned in the same pot with the chicken fat, and tomato paste is added, with spices to flavor like cinnamon, nutmeg and cardamom, if desired. The sauce is simmered gently and poured over the pre-cooked pasta. Potato slices are added, in a layer, to the pot, over which a portion of the bucatini is layered, then the browned chicken and whole uncooked eggs, still in the shell. The remaining bucatini is layered on top and a small amount of boiling water is poured into the pot. The dish is cooked slowly for at least 6 hours, usually baked overnight, and traditionally served for Shabbat. The dish is flipped upside down when served similar to

Maqluba Maqluba or Maqlooba ( ar, مقلوبة) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down whe ...

References

Israeli cuisine Sephardi Jewish cuisine Macaroni dishes Culture of Jerusalem Shabbat food Pasta dishes Chicken dishes {{Jewish-cuisine-stub

Preparation

See also

References