Hamindos. Photo: Oren Dai, Styling: Hamotal Yaakovovich, Production: Dorit Tukman, Ruthie Karmi. Edited by: Ruthie Kinen. Design: Yael Katzir.
Hamindos. Photo: Oren Dai, Styling: Hamotal Yaakovovich, Production: Dorit Tukman, Ruthie Karmi. Edited by: Ruthie Kinen. Design: Yael Katzir.
Recipe

Haminados (Brown Eggs)

Haminados: slow-cooked brown hard-boiled eggs from Sephardic cuisine


Hamindos are hard brown eggs that are cooked for several hours in concentrated tea and onion skins.

On Shabbat morning we used to eat Grandma’s Rachel bourekas and haminados which were always served together.

Ingredients for Haminados (brown eggs)

  • 1-2 Tea Bags
  • onion peels
  • eggs according to number of diners
  • 2 tablespoons oil
  • Salt
  • black pepper

Instructions

  • 1. Prepare a concentrate with the tea bags.

  • 2. Put the onion skins in a wide pot that will hold the eggs comfortably. Place the eggs on top of them and cover with water. Add the oil, salt, pepper and the tea concentrate. Cook on low heat for 2-4 hours.

  • 3. During cooking, occasionally add boiling water, if necessary. The shell turns brown and the inside of the egg also gets a light brown shade.

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This recipe is taken from the book “Grandma Rachel Cooks”, which includes original recipes by Rachel Tukman from the community of Izmir in Turkey. “Grandma Rachel Cooks” is the first book published by “Cooking Books“, a publishing house specializing in cook books, founded in 2007 by Ruthie Carmi and Dorit Tukman.

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