Hammin di Pesach

Hammin di Pesach Recipe - Authentic Italian Dish for Passover

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Hammin di Pesach is a traditional Sephardic Jewish dish that is typically served during the Passover holiday. This dish is a delicious and comforting casserole made with chicken, lamb, matza, and spinach. It is a perfect dish to serve during the holiday season or any time you are craving a hearty and flavorful meal.

History

Hammin di Pesach has its origins in the Sephardic Jewish communities of Spain and Portugal. It is a dish that has been passed down through generations and is often served during the Passover holiday, which commemorates the Israelites' liberation from slavery in ancient Egypt. The dish is a symbol of the hardships endured by the Jewish people during their time in Egypt and the resilience and strength they showed in the face of adversity.

Ingredients

1 chicken breast (2 halves)
4 tsp olive oil
1 egg, slightly beaten
2 tbsp matza meal [1]
8 cups chicken broth
salt
freshly ground black pepper
1 dash nutmeg
2.5 lb (1.13 kg) lamb, breast of or rib chops
2 garlic cloves, sliced
2 sprigs of italian parsley, coarsely chopped
1 cup warm water
2 lb (907 g) spinach, cooked and slightly drained
4 regular matzot,[2] broken into large pieces

How to prepare

In a small bowl, combine ground chicken, 1 tbsp of olive oil, egg, matza meal, and 2 tbsp of broth.
Season with salt, pepper, and nutmeg to taste. Mix well.
In a large pot, place the lamb and add the remaining oil. Sprinkle with 1 tsp of salt and 0.25 tsp of pepper. Lightly brown for 2–3 minutes.
Add garlic, parsley, and 1 cup of warm water.
Shape the ground chicken mixture into small balls and gently add them to the pot with the lamb.
Cover and simmer for 1 to 0.5 hour.
Add spinach and 1 tsp of salt. Simmer, covered, for an additional 15 minutes.
Transfer the lamb chops, half of the spinach, and most of the gravy to a hot serving dish. Keep warm.
Add the remaining broth to the pot and bring to a boil.
Add matza pieces and cook for 4 to 5 minutes.
Turn off the heat and let it stand for 5 minutes before serving as a soup.

Variations

For a vegetarian version, you can omit the chicken and lamb and add extra vegetables such as zucchini, bell peppers, and mushrooms.
You can also add different herbs and spices to the dish, such as cumin, paprika, or turmeric, to change up the flavor profile.

Cooking Tips & Tricks

Make sure to season the ground chicken mixture well with salt, pepper, and nutmeg for maximum flavor.

- Browning the lamb chops before adding them to the pot will help to seal in the juices and create a delicious crust on the meat.

- Simmering the dish slowly over low heat will allow the flavors to meld together and create a rich and savory broth.

- Be sure to cook the matza pieces just before serving to ensure they are tender and not soggy.

Serving Suggestions

Hammin di Pesach can be served as a main dish with a side of roasted vegetables or a fresh salad. It pairs well with a glass of red wine or a cup of hot tea.

Cooking Techniques

Browning the lamb chops before adding them to the pot will help to develop a rich and savory flavor in the dish.

- Simmering the dish slowly over low heat will allow the flavors to meld together and create a delicious broth.

Ingredient Substitutions

If you don't have matza meal, you can substitute with breadcrumbs or almond flour.

- You can use chicken thighs or drumsticks instead of chicken breast if you prefer dark meat.

Make Ahead Tips

You can prepare the dish up to a day in advance and store it in the refrigerator. Simply reheat it in the oven or on the stovetop before serving.

Presentation Ideas

Serve Hammin di Pesach in a large serving dish garnished with fresh parsley or a sprinkle of paprika for a pop of color. You can also serve it in individual bowls for a more elegant presentation.

Pairing Recommendations

Hammin di Pesach pairs well with a variety of side dishes, such as roasted vegetables, couscous, or a fresh green salad. It also pairs nicely with a glass of red wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the oven or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

- Calories per serving: 350

Carbohydrates

- Matza meal: 2 tbsp

- Regular matzot: 4 pieces

Fats

- Olive oil: 4 tsp

Proteins

- Chicken breast: 1

- Ground chicken: 2.5 lb

- Lamb rib chops: 2.5 lb

Vitamins and minerals

Spinach: 2 lb

- Garlic: 2 cloves

- Italian parsley: 2 sprigs

Alergens

Contains eggs and wheat (matza meal)

Summary

Hammin di Pesach is a protein-rich dish that is also packed with vitamins and minerals from the spinach, garlic, and parsley. It is a hearty and satisfying meal that is perfect for the Passover holiday or any time you are looking for a comforting and delicious dish.

Summary

Hammin di Pesach is a delicious and comforting dish that is perfect for the Passover holiday or any time you are craving a hearty and flavorful meal. Packed with protein, vitamins, and minerals, this dish is sure to satisfy your taste buds and nourish your body. Enjoy this traditional Sephardic Jewish dish with your family and friends for a memorable and delicious meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was called "Hammin di Pesach" and it was a traditional Sephardic dish that was typically made during Passover. As a young girl growing up in a small Jewish community, I was always fascinated by the different ways people celebrated the holidays and the unique dishes they prepared.

I first learned about the recipe for Hammin di Pesach from my Aunt Sarah. She was a wonderful cook and always had a way of making even the simplest dishes taste incredible. She told me that the key to making a delicious Hammin di Pesach was to use the freshest ingredients and to cook it slowly over low heat for several hours. She also shared with me the importance of following the recipe exactly as written, as each ingredient played a crucial role in creating the perfect balance of flavors.

I watched Aunt Sarah prepare the dish with great care and attention to detail. She started by layering thinly sliced potatoes on the bottom of a large baking dish, followed by chunks of beef, lamb, and chicken. She then added a mixture of onions, garlic, and spices, before topping it all off with a layer of eggs and matzo meal. The final touch was a generous drizzle of olive oil and a sprinkling of salt and pepper.

As the dish cooked in the oven, the aromas that filled the kitchen were absolutely intoxicating. The savory scent of the meats mingled with the earthy aroma of the potatoes and the warm spices, creating a tantalizing fragrance that made my mouth water. I couldn't wait to taste the finished dish and see if it lived up to its reputation as a Passover favorite.

When the Hammin di Pesach was finally ready, Aunt Sarah carefully removed it from the oven and placed it on the table for everyone to admire. The golden crust on top glistened in the soft light of the kitchen, beckoning us to dig in and savor every bite. I eagerly served myself a generous portion and took my first bite, closing my eyes to fully appreciate the rich flavors that danced on my tongue.

The combination of tender meats, creamy potatoes, and fragrant spices was nothing short of divine. Each bite was a symphony of textures and tastes, a perfect harmony of savory and sweet, salty and spicy. I couldn't believe that such a simple dish could be so incredibly delicious, and I knew that I had to learn how to make it myself.

Over the years, I practiced making Hammin di Pesach countless times, experimenting with different ingredients and techniques to perfect my own version of the dish. I added my own twist by incorporating caramelized onions and roasted vegetables, which added a depth of flavor that elevated the dish to new heights.

I shared my recipe with friends and family, who were all blown away by how delicious it was. They couldn't believe that I had managed to recreate such a traditional dish with such precision and skill. I felt a sense of pride knowing that I had mastered a recipe that had been passed down through generations, and that I was able to bring a taste of my heritage to the table for others to enjoy.

As I sit here now, reflecting on the journey that led me to discover the recipe for Hammin di Pesach, I am filled with gratitude for the experiences and memories that have shaped me into the cook I am today. The recipe may have originated from a distant land and a different time, but it has become a part of me, woven into the fabric of my culinary identity. And for that, I am forever thankful.