SC - Re:beid hamine

[Marilyn Traber]

i have made them with onion skins for years, they get the merest hint of onion
flavor when done. yummy!
margali
in arabic they are beid hamine

Sharon R. Saroff wrote:

> There is a very old Sephardic dish called Huevos Haminadov or Hamindas.
> These are slow cooked hard boiled eggs.  There are 3 recipes that I have
> found in my cookbooks recently with some documentation.  One of the recipes
> says to slow cook it overnight in a pot with coffee grounds in it.  Another
> says brown onion skins instead of the coffee and a third recommends putting
> them in the same pot as the Hameem (Sabbath stew mentioned in the Talmud,
> although I haven't been able to find out how old my recipes are), known to
> as from the Askanazic persuasion as Cholent.  These eggs are said to have a
> delightly, nutty flavor.  I plan to try making them soon.  IMHO, they are
> rather tasty.
>
> Sindara
>
> At 01:09 AM 2/3/99 EST, you wrote:
> >In a message dated 2/2/99 11:35:48 PM Eastern Standard Time, sunnie at exis.net
> >writes:
> >
> ><< How big a roast to that much coffee?  What kind of flavor does that give
> >the
> > roast....I'm having trouble imagining that one.
> >
> > Brenna >>
> >
> >A regular roast, say 5 or so pounds. Dump the pot of coofee over it, add a
> >couple of carrots, an onion, and a celery stick. Roast normally. No need to
> >imaginem just do it and enjoy one of life's pleasures. (BTW, the pan juices
> >make an excellent gravy! )
> >
> >Ras
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