Macaroni Hamin (Hamin Macaroni in

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 ...

) is a traditional

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 ...

Jerusalemite dish originally from the

Jewish Quarter Jewish Quarter may refer to: *Jewish quarter (diaspora), areas of many cities and towns traditionally inhabited by Jews *Jewish Quarter (Jerusalem), one of the four traditional quarters of the Old City of Jerusalem *Jewish Quarter (), a popular name ...

of the

Old City of Jerusalem The Old City of Jerusalem (; ) is a walled area in Jerusalem. In a tradition that may have begun with an 1840s British map of the city, the Old City is divided into four uneven quarters: the Muslim Quarter, the Christian Quarter, the Arm ...

. It consists of macaroni, chicken, potatoes and spices. Traditionally Macaroni Hamin is slow-cooked overnight before

Shabbat Shabbat (, , or ; , , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazi Hebrew, Ashkenazim, is Judaism's day of rest on the seventh day of the seven-day week, week—i.e., Friday prayer, Friday–Saturday. On this day, religious Jews ...

. Similar to other dishes prepared in communities of Jewish Sephardic and Iraqi origin

haminados Haminados, also known as huevos haminados, chaminados, or braised eggs, is a traditional Sephardic Jewish cuisine, Sephardic Jewish dish popular in Israel. These eggs are cooked for a long time, resulting in red-brown whites and darkened yolks. T ...

eggs can be added. Macaroni Hamin is still eaten by

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 ...

who have origins inside the Old City of Jerusalem.

Preparation

The dish is made with pre-cooked

bucatini Bucatini (), also known as ''perciatelli'' (), is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome. The similar ziti () consists of long hollow rods which are also smooth in t ...

pasta, cooked chicken pieces, potato slices, and a sauce of onions, tomato paste, and seasonings simmered in chicken fat. It is cooked slowly in water with whole eggs in the shell for at least 6 hours, usually baked overnight, and traditionally served for Shabbat.

References

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

Preparation

See also

References