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''Hamin'' or ''dafina'' is a
Sabbath stew Sabbath stew was developed over the centuries to conform with Halakha, Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow ...
made from
whole grains A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associate ...
, cubes of meat,
chickpeas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egypt ...
or
beans A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are tradition ...
,
onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
and
cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...
that emerged in
Iberia The Iberian Peninsula ( ), also known as Iberia, is a peninsula in south-western Europe. Mostly separated from the rest of the European landmass by the Pyrenees, it includes the territories of peninsular Spain and Continental Portugal, compri ...
among
Sephardic Jews Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...
. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a
Middle East The Middle East (term originally coined in English language) is a geopolitical region encompassing the Arabian Peninsula, the Levant, Turkey, Egypt, Iran, and Iraq. The term came into widespread usage by the United Kingdom and western Eur ...
ern porridge of cracked
durum Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it repres ...
wheat berries A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. Botanically, it is a type of fruit called a caryopsis. Wheat berries are eaten as a grain, have a tan to reddish-brown color, and ...
and meat, to create a more liquidy bean stew. The similar Sabbath stew ''
cholent Cholent or Schalet () is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century.Rabbi Yitzahk ben Moishe or "Zaruah" in his ...
'' was developed based on ''hamin'' by
Ashkenazi Jews Ashkenazi Jews ( ; also known as Ashkenazic Jews or Ashkenazim) form a distinct subgroup of the Jewish diaspora, that emerged in the Holy Roman Empire around the end of the first millennium CE. They traditionally speak Yiddish, a language ...
in Europe, first in
France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
and later
Germany Germany, officially the Federal Republic of Germany, is a country in Central Europe. It lies between the Baltic Sea and the North Sea to the north and the Alps to the south. Its sixteen States of Germany, constituent states have a total popu ...
.


Etymology

The name ''hamin'' () is derived from the
Hebrew Hebrew (; ''ʿÎbrit'') is a Northwest Semitic languages, Northwest Semitic language within the Afroasiatic languages, Afroasiatic language family. A regional dialect of the Canaanite languages, it was natively spoken by the Israelites and ...
word ('hot'), from which the
Mishnaic The Mishnah or the Mishna (; , from the verb ''šānā'', "to study and review", also "secondary") is the first written collection of the Jewish oral traditions that are known as the Oral Torah. Having been collected in the 3rd century CE, it is ...
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 The ''Reconquista'' (Spanish language, Spanish and Portuguese language, Portuguese for ) or the fall of al-Andalus was a series of military and cultural campaigns that European Christian Reconquista#Northern Christian realms, kingdoms waged ag ...
in
Spain Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur ...
, Iberian Jews hid their ''hamin'' pots under the fire embers to avoid persecution and exposure of Jewish practices,John Cooper, ''Eat and Be Satisfied : A Social History of Jewish Food'', (Northvale, N.J.: Jason Aronson, 1993), 103. renaming the dish ''dafina'' (), meaning buried, echoing the
Mishnaic The Mishnah or the Mishna (; , from the verb ''šānā'', "to study and review", also "secondary") is the first written collection of the Jewish oral traditions that are known as the Oral Torah. Having been collected in the 3rd century CE, it is ...
phrase "bury the hot food".Joelle Bahloul, "Food Practices Among Sephardic Immigrants in Contemporary France: Dietary Laws in Urban Society", ''Journal of the American Academy of Religion'', 63(3):485–96; cf. pp. 488, 491.


Background

Sabbath stew Sabbath stew was developed over the centuries to conform with Halakha, Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow ...
s were developed over the centuries to conform with
Jewish law ''Halakha'' ( ; , ), also transliterated as ''halacha'', ''halakhah'', and ''halocho'' ( ), is the collective body of Jewish religious laws that are derived from the Written and Oral Torah. ''Halakha'' is based on biblical commandments ('' mit ...
s that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a
blech A ''blech'' (from the Yiddish word בלעך () meaning "tin" or "sheet metal", alternatively from Middle High German or Standard German "Blech", meaning tin or sheet metal) is a metal sheet used by many observant Jews to cover stovetop burners ( ...
or
hotplate A hot plate or hotplate is a heated flat surface on a stove or electric cooker on which food may be cooked, either built into an electric cooker or kitchen stove, or portable, plugged into an electric outlet. Hot plates can also be used as a h ...
, or left in a slow oven or electric
slow cooker A slow cooker, (also known as a crock-pot after a trademark owned by Sunbeam Products, but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than ...
, until the following day. Over the centuries various
Jewish diaspora The Jewish diaspora ( ), alternatively the dispersion ( ) or the exile ( ; ), consists of Jews who reside outside of the Land of Israel. Historically, it refers to the expansive scattering of the Israelites out of their homeland in the Southe ...
communities created their own variations of Sabbath stew based on local food resources and neighborhood influence. There are many variations of the dish, which is today a staple of both
Sephardi Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...
and
Ashkenazi Ashkenazi Jews ( ; also known as Ashkenazic Jews or Ashkenazim) form a distinct subgroup of the Jewish diaspora, that Ethnogenesis, emerged in the Holy Roman Empire around the end of the first millennium Common era, CE. They traditionally spe ...
kitchens and among other communities. The basic ingredients of hamin are generally
whole grains A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associate ...
,
meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
,
bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...
s and
potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es, while some stews also feature other
vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...
s. Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of each local stew.


History

''Hamin'' emerged as a dish when
Sephardic Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...
chefs began to experiment with adding
chickpeas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egypt ...
or
beans A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are tradition ...
and more water to '' harisa'', a traditional
Middle East The Middle East (term originally coined in English language) is a geopolitical region encompassing the Arabian Peninsula, the Levant, Turkey, Egypt, Iran, and Iraq. The term came into widespread usage by the United Kingdom and western Eur ...
earn porridge of cracked
durum Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it repres ...
wheat berries A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. Botanically, it is a type of fruit called a caryopsis. Wheat berries are eaten as a grain, have a tan to reddish-brown color, and ...
, to create a more liquidy bean stew. The basic ingredients of Sephardic
Sabbath stew Sabbath stew was developed over the centuries to conform with Halakha, Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow ...
s were
whole grains A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associate ...
,
meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
,
bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...
s,
potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es, but the exact recipe varied from place to place and season to season. After the
Reconquista The ''Reconquista'' (Spanish language, Spanish and Portuguese language, Portuguese for ) or the fall of al-Andalus was a series of military and cultural campaigns that European Christian Reconquista#Northern Christian realms, kingdoms waged ag ...
and expulsion, Jewish
conversos A ''converso'' (; ; feminine form ''conversa''), "convert" (), was a Jew who converted to Catholicism in Spain or Portugal, particularly during the 14th and 15th centuries, or one of their descendants. To safeguard the Old Christian popula ...
in Spain hid their ''hamin'' pots under the fire embers to avoid persecution and exposure of Jewish practices, leading to the name ''dafina'', meaning buried, for the dish.John Cooper, ''Eat and Be Satisfied : A Social History of Jewish Food'', (Northvale, N.J.: Jason Aronson, 1993), 103. Amid the
Spanish Inquisition The Tribunal of the Holy Office of the Inquisition () was established in 1478 by the Catholic Monarchs of Spain, Catholic Monarchs, King Ferdinand II of Aragon and Queen Isabella I of Castile and lasted until 1834. It began toward the end of ...
, ''hamin'' was the most incriminating dish for Iberian Jews to be caught cooking. Some conversos replaced the mutton with pork in order to consume ''hamin'' without risking arrest. This gave rise to two of Spain's classic dishes, ''
cocido madrileño (; "Madrilenian stew") is a traditional chickpea-based stew associated with the Madrid region. It is most popular during the winter. Long-cooking ''cocidos'' are thought to be derived from Sephardic adafina recipes. History The origins of the ...
'' and ''
olla podrida (, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "strong pot") is a Spanish stew, usually made with chickpeas or beans, assorted meats like pork, be ...
''. In the 13th century, ''
olla podrida (, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "strong pot") is a Spanish stew, usually made with chickpeas or beans, assorted meats like pork, be ...
'' became a staple in mainstream
Spanish cuisine Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is ...
as a porridge with vegetables, spices and meat, usually cattle. By the 14th century famine in Northern Europe caused a rise in cattle prices in Western Europe and North Africa, leading chicken rearing to overtake livestock production.Cooper, 103. The rise in chicken production and surplus of eggs gave rise to '' huevos haminados'', eggs long-roasted overnight in hamin pots. Eggs later took on spiritual significance within
Jewish culture Jewish culture is the culture of the Jewish people, from its formation in ancient times until the current age. Judaism itself is not simply a faith-based religion, but an orthopraxy and Ethnoreligious group, ethnoreligion, pertaining to deed, ...
. Following the 1492
expulsion of the Jews from Spain The Expulsion of Jews from Spain was the expulsion of practicing Jews following the Alhambra Decree in 1492, which was enacted to eliminate their influence on Spain's large ''converso'' population and to ensure its members did not revert to Judais ...
, ''hamin'' adapted to other local ingredients and seasonings, incorporating spices such as
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
,
paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...
,
saffron Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...
and
turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...
. The influx of new ingredients from
South America South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a considerably smaller portion in the Northern Hemisphere. It can also be described as the southern Subregion#Americas, subregion o ...
in the 16th century meanwhile resulted in
white beans The navy bean, haricot bean, Jigna bean, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (''Phaseolus vulgaris'') native to the Americas, where it was first domesticated. It is a dry white bean that ...
often substituting
fava beans ''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. Vari ...
, and white potatoes,
sweet potatoes The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of the ...
,
pumpkin A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many dif ...
and red chillies being added in some recipes.


Variations

As
Sephardic Jews Sephardic Jews, also known as Sephardi Jews or Sephardim, and rarely as Iberian Peninsular Jews, are a Jewish diaspora population associated with the historic Jewish communities of the Iberian Peninsula (Spain and Portugal) and their descendant ...
dispersed, both the form and name of ''hamin'' changed. Sephardic Jews that went to Syria and India retained the name ''hamin'', while those in the Balkans and Turkey adopted new names. Italian Jews made hamin with fava beans and alternatively lamb, beef steaks, beef
brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the Pectoralis major, superficial ...
, chicken or beef meatballs and
beet greens The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner be ...
or
chard Chard (; '' Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, or Swiss chard, the leaf stalks are large and often prepared separately from the leaf b ...
. They also might add sage.
Romaniote Jews The Romaniote Jews or the Romaniotes (, ''Rhōmaniôtes''; ) are a Greek language, Greek-speaking Jewish ethnic divisions, ethnic Jewish community. They are one of the oldest Jewish communities in existence and the oldest Jewish community in Eu ...
used large cuts of beef, onions and ''pligouri'', a type of cracked
bulgur wheat Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from cracked wheat, which is crushed wheat grain that, unlike bulgur, ha ...
, while in Jerusalem, Jewish cooks added both potatoes and rice to the dish.
Indian Jews The history of the Jews in India dates back to antiquity.garam masala Garam masala (Hindustani language, Hindustani: ''garam masālā'', ) is a Spice mix, blend of ground spices originating from the Indian subcontinent. It is common in Indian cuisine, Indian, Pakistani cuisine, Pakistani, Nepalese cuisine, Nepale ...
and
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...
. When Sephardic Jews arrived in
North Africa North Africa (sometimes Northern Africa) is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region. However, it is sometimes defined as stretching from the Atlantic shores of t ...
, ''hamin'' was merged with native
tagine A tagine or tajine, also ''tajin'' or ''tagin'' () is a Maghrebi dish, and also the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from Ancient Greek () 'frying-pan, saucepan'. According to ...
s, creating variations incorporating calves'
hooves The hoof (: hooves) is the tip of a toe of an ungulate mammal, which is covered and strengthened with a thick and horny keratin covering. Artiodactyls are even-toed ungulates, species whose feet have an even number of digits; the ruminants with ...
or ''kouclas'', a type of dumpling, served with
couscous Couscous () is a traditional North African dish a quote: “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…” of small steamed granules of rolled semolina ...
.
Cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
,
nutmeg Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fru ...
and
ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...
all became common spices in Moroccan variants, along with the addition of dates,
honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...
or
quince The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which contains apples, pears, and other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright golden-yel ...
jam. These stews also contained whole eggs, or '' huevos haminados'', simmered in their shells. The
Moroccans Moroccans () are the Moroccan nationality law, citizens and nationals of the Morocco, Kingdom of Morocco. The country's population is predominantly composed of Arabs and Berbers (Amazigh). The term also applies more broadly to any people who ...
dish ''sakhina/S'hina/skhena'' (), meaning "hot", is also a variation of ''hamin''.Janna Gur, ''The Book of New Israeli Food : a Culinary Journey''. 1st American ed. (New York, NY: Schocken Books, 2007), 203. On ''Shabbat Beraisheet'', the Sabbath after
Sukkot Sukkot, also known as the Feast of Tabernacles or Feast of Booths, is a Torah-commanded Jewish holiday celebrated for seven days, beginning on the 15th day of the month of Tishrei. It is one of the Three Pilgrimage Festivals on which Israelite ...
, some communities prepare a seven-layer ''hamin'' with rice between each layer, and other special ingredients, including
prunes A prune is a dried plum, most commonly from the European plum (''Prunus domestica'') tree. Not all plum species or varieties can be dried into prunes. Use of the term ''prune'' for fresh plums is obsolete except when applied to varieties of ...
,
raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia and South Africa, the word ''raisin'' is reserv ...
, pumpkins,
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...
and
grape leaves Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or Food preservation, preserved in jars or cans. The leaves are commonly rolled or stuffed with mixtures of meat and ...
.


See also

*
Sabbath stew Sabbath stew was developed over the centuries to conform with Halakha, Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow ...
**
Cholent Cholent or Schalet () is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century.Rabbi Yitzahk ben Moishe or "Zaruah" in his ...
*
Ropa vieja Ropa vieja (, ; ) is a dish with regional variations in Spain, Latin America and the Philippines. It normally includes some form of stewed beef and tomatoes with a sofrito base.


References

{{reflist Shabbat food Stews Spanish cuisine Sephardi Jewish cuisine