 | |
| Alternative names | Adafina, dafina, sakhina |
|---|---|
| Type | Sabbath stew |
| Place of origin | Spain[1] |
| Created by | Sephardic Jews |
| Main ingredients | Whole grains, meat, beans, potatoes |
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.[1] 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.[1]