Macaroni Hamin facts for kids

Macaroni Hamin (which means Hamin Macaroni in Hebrew) is a special and tasty dish from Jerusalem, a famous city in Israel. It's a traditional meal enjoyed by Sephardic Jewish families, especially those from the old part of Jerusalem's Jewish Quarter. This dish is a bit like a casserole, made with macaroni pasta, chicken, potatoes, and special spices.

What makes Macaroni Hamin unique is how it's cooked. It's slowly baked overnight, often before the Jewish day of rest called Shabbat. This long cooking time makes all the flavors blend together perfectly. Sometimes, eggs cooked in their shells, called haminados eggs, are added to the dish. Macaroni Hamin is still a beloved meal for Sephardic Jews who have family roots in the Old City of Jerusalem.

How Macaroni Hamin is Made

Making Macaroni Hamin involves a few steps to create its rich flavor.

Preparing the Ingredients

First, the pasta, often a type called bucatini, is cooked part-way. This helps it absorb the flavors later. Pieces of chicken are then browned until their skin is crispy. This browning adds a lot of taste to the dish.

Building the Layers

After the chicken, onions are cooked in the same pot, soaking up the chicken's flavor. Tomato paste is added next, along with spices like cinnamon, nutmeg, or cardamom if people like. This mix creates a delicious sauce. The sauce is gently simmered and then poured over the pre-cooked pasta.

Next, slices of potato are placed in a layer at the bottom of the pot. A portion of the saucy pasta goes on top of the potatoes. Then, the browned chicken and whole, uncooked eggs (still in their shells) are added. The rest of the pasta is layered on top to cover everything. A small amount of boiling water is poured into the pot.

Slow Cooking for Flavor

The dish is then cooked very slowly for at least six hours. It's usually baked overnight in an oven. This long, slow cooking allows all the ingredients to become tender and the flavors to mix deeply. Traditionally, Macaroni Hamin is served hot for Shabbat lunch.

When it's ready to be served, the pot is often flipped upside down onto a large plate. This is similar to how another Middle Eastern dish called Maqluba is served, making a beautiful presentation of the layers.