Back to 4 servings 0.25 cup Olive Oil 500 gr Chickpeas (dry), about 3 cups 500 gr White Beans (Cannellini) (dry), medium size, about 3 cups 8 Potatoes (butter potato/yellow potatoes), small-medium 8 Shallots, medium 1 Garlic head 2 Dates (dried) 8 Eggs 1 tsp Harissa, optional 1 tsp Black Peppers 1 tsp Cumin 1.5 tsp Turmeric 1 tbsp Sweet Paprika 1 tbsp Salt For the "Hita" Wheat Berries Dish in a cooking bag Cooking bag 2.5 cups Wheat Berries 3 Garlic cloves 0.5 Shallot (chopped) 1 tsp Olive Oil 0.5 tsp Black Pepper 0.5 tsp Cumin 0.5 tsp Turmeric 0.5 tsp Sweet Paprika 1 tsp Salt 3 cups Water Fresh chopped Parsley
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1 Step 1: Soak the beans and chickpeas in cold water overnight or for at least 12 hours. Change their water a few times during the soaking process, for example when the water turns a little yellowish or every few hours.2 Step 2: Soak the wheat berries in water for a couple of hours.3 Step 3: Peel the shallots while keeping them whole: cut a little of its 'head', create another cut to the side and remove couple of the first layers.4 Step 4: Start with a big pot and the olive oil on low heat then add the shallots. Peel the potatoes and add them as well.5 Step 5: Continue with the head of garlic, use it whole. Make sure it is clean by checking the bottom and removing a few of its external layers. Cut a little of its top to expose the cloves and add to the pot.6 Step 6: To retrieve the most flavors out of the garlic, add it facing down just for 30 seconds and then flip it up.7 Step 7: Remove pit from both dates and add to the pot.8 Step 8: Drain the beans and chickpeas.9 Step 9: Add the beans and chickpeas to the pot, moving the shallots, potatoes, garlic head and dates to the top as you add the beans to the pot.10 Step 10: Add the spices and the Harissa excluding the salt – we will add it at the very end right before we send our Hamin to the oven.11 Step 11: Add water just enough to cover and a little over the pot dwellers. Bring to a boil and let it boil for five minutes. After that you may lower the heat and at this stage you can add wheat berries in the cooking bag and the half boiled eggs.12 Step 12: After the wheat berries have been soaked in water for couple of hours, drain them and add to the cooking bag. Add 3 cloves of garlic. Chop half a shallot and add it in together with spices.13 Step 13: Add the little olive oil and water and tie the bag at the top. Tilt the bag a few times to mix everything well. Using your knife poke two or three small holes at the top of the bag close to the knot. Add the bag to the pot and make sure the top part with the poked holes is under the water surface.14 Step 14: Pre-boil the eggs just for a few minutes on low heat before adding them to the Hamin. After adding the cooking bag you may carefully add the eggs around.15 Step 15: Cover the pot and cook with a low simmer for 45 minutes. Right before the oven, add the salt in and mix lightly for even spread. Transfer the covered pot to 225° preheated oven for at least 12 hours. While the Hamin is in the oven you may check couple of times to see whether you may need to add a little more water.16 Step 16: When the Hamin is ready in the morning, before serving, take out the eggs, peel them and serve them in a separate serving dish on the side.17 Step 17: Carefully take out the cooking bag, open it and move into a serving bowl.18 Step 18: Top with freshly chopped parsley.getsaucepan.com/r/a8ede6c6-6ea8-43b7-9186-48031b7411ea · Original: https://www.afooda.com/hamin-shabbat-tfina-slow-cooked-stew-with-wheat-berries-dish-in-a-cooking-bag/
