Hebrew word of the week: Hammin


A very important feature of celebrating the Sabbath is Hammin, a “hot dish” eaten after the morning services. Every Jewish community has its own tradition regarding the ingredients and way of preparing it. As it is forbidden to cook on Shabbat, it was OK to begin its cooking on Friday and let it continue slowly overnight. In modern times, people use electric Sabbath plates, but in older times, cooks had to find other methods.

“Hot” is retained in Yiddish cholent, related to the Latin calentem or calere “be hot,” or the French chaudlent “heat slowly,” or chaudes lentes “hot legumes (lentils).” In Judeo-Spanish, Haminados and Judeo-Moroccan skhina mean “hot”; but in Judeo-Iraqi tbit “(dish) cooked slowly overnight” and Judeo-Persian hale bibi “auntie and grandma” suggest it has a bit of everything: beans, lentils, cabbage, meat and more.

Yona Sabar is a professor of Hebrew and Aramaic in the department of Near Eastern Languages & Cultures at UCLA.

Recipe for marijuana cholent


Now that the states of Colorado and Washington have legalized the recreational use and commercial sale of marijuana for its residents 21 years or older, there are all sorts of way to get creative in incorporating the new legal substance with Jewish edibles. Here's a recipe for “Happy Cholent” that one seasoned “cook” shared with the JTA — he guarantees it will uplift your Shabbat spirits.

HAPPY CHOLENT

Ingredients:
3 1/2 grams dried marijuana
1/2 cup olice oil
1 onion
3 cloves fresh garlic
3 potatoes
2 sweet potatoes
1 cup barley
1 can baked beans
2 teaspoons salt
1 tablespoon paprika
3 tablespoons Frank's hot sauce
1/4 cup ketchup
1 piece flanken with bones
2 cups water
 
Preparation:
Heat oil over low flame. Grind marijuana by sprinkling with hand or by using grinder. Add to oil, keep on low flame for 20 minutes or until weed turns light brown. Pour content through sifter, throw out weed residue, and pour oil into bottom of crock pot, put on high high setting. Saute onion into oil, add rest of ingredients, cook on low setting overnight. Serves 8-10; side effects will take 20-30 minutes to kick in if served hot.

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