Macaroni Hamin (Jewish cuisine) : Hamin macaroni (Hamin Macaroni in Hebrew) is a flat Sephardic (*) traditional Jerusalem, originally from the Jewish quarter of the old town of Jerusalem.
It's made of macaroni to bucatinis, chicken, potatoes and spices. Traditionally, Hamin Macaroni is cooked slowly overnight before Shabbat (**). Similar to others Creations prepared in haminados egg communities (***) of Sephardic Jewish and Iraqi origin can be added.
Hamin Macaroni are still eaten by Sephardic Jews who have origins in the old city of Jerusalem.
Preparation: The flat is made with pasta bucatinis precooked the parts de chicken are golden with the skin and put aside. THE onions are golden in the same can with the fat de chicken, And some dough de tomato is added, with spices for perfume as the cannelle, the nutmeg and cardamom, if desired.
La sauce is simmered gently and paid me on pasta precooked. Of slices de potatoes are added, in layers, pan, on which part of the bucatinis is placed, then the chicken doré and eggs whole uncooked, still in their shell the bucatinis remaining are placed on top and a looking amount bywater boiling is paid In the caserole.
Le flat is cooked slowly for at least 6 hours, usually cooked overnight and traditionally served for Shabbat.
Le flat is return when served as maqluba.
(*) Sephardic Jews or simply Sephardim or Sefardim, are members of historical Jewish communities living in or from the Iberian Peninsula.
(**) Shabbat or Shabbat is the day of rest assigned to the seventh day of the Jewish week, Saturday, which begins at nightfall on Friday evening. Shabbat is officially a non-working day in Israel, and apart from shops, public transport does not operate.
(***) Popular in Mediterranean and Middle Eastern Jewish communities, these beautifully marbled brown or brown eggs get their soft texture from the slow cooking process. The addition of onion skins to the is absorbed by the porous shells, which causes the coloring. Huevos Haminados are traditionally served in Passover Seders in Calcutta, Turkey, Greece, Morocco, and Tunisia, among others, with slight regional variations. They can also be slow cooked overnight in a slow cooker for Shabbat. The name reflects the origin of eggs in medieval Spain.
