Macaroni Hamin. Photography: Zoharit Ella.
Macaroni Hamin. Photography: Zoharit Ella.

Macaroni Hamin

One of the things that characterizes our house is a kitchen that never stops. Every day there is a pot to gather around, and on Shabbat it is hamin

Macaroni hamin is a celebration of combining flavors, which are obtained by cooking several ingredients together, and is also a feast for the eyes. This is my traditional chamin for Shabbat, and when you turn the pot over, you get a spaghetti “cake”, inside which chicken legs are hidden. My children also already know how to turn the pot at the end of cooking without the cake falling apart.

Ingredients for Macaroni Hamin


  • 5 chicken legs
  • 4-5 potatoes medium sized
  • 1 package spaghetti number 8
  • 1 box crushed tomatoes (MUTTI)
  • 2 tablespoons tomato paste
  • 3 tablespoons pomegranate concentrate
  • ¼ cup olive oil
  • 2 tablespoons Salt
  • ½ teaspoon ground black pepper



  • 1. Cook the spaghetti in lightly salted boiling water according to the instructions (until al dente). Drain and mix with a little olive oil so that it doesn't stick together. Set aside.

  • 2. Lightly fry the chicken in a little bit of hot olive oil. Turn them occasionally, until completely golden on all sides. Remove from the pan and set aside.

  • 3. Peel the potatoes and cut them in half widthwise.

  • 4. Fry the potato slices in a pot with 3-4 tablespoons of hot olive oil until golden.

  • 5. Arrange the fried potatoes in the bottom of the pot in an even layer and place the chicken legs on top.  

  • 6. In a large bowl, mix the crushed tomatoes, tomato paste, pomegranate concentrate, half a cup of boiling water, salt and black pepper.

  • 7. Add the spaghetti to the sauce and gently mix so that the sauce completely coats the spaghetti.

  • 8. Pour the spaghetti with the sauce into the pot over the chicken and potatoes taking care not to damage the bottom layers.

  • 9. Take some parchment paper and lightly moisten it with water, shake and place on top of the spaghetti. Cover the pot and place in a oven preheated to 350F (180C) degrees and bake for 30 minutes.

  • 10. Lower the temperature to 250F (120C) degrees and bake about four additional hours until ready to serve.

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You should use a shallow pot so that the hamin comes out like a cake. During the baking, occasionally check that the parchment paper is still damp. If it is dry, moisten again with a little water so the spaghetti doesn’t dry out.

The recipe is taken from the book “Mameluna”, which contains the best recipes of the Kurdish community and the traditional food from Sarah Levy’s parents’ house. She added changes and a personal touch to the many flavors, smells and delicacies she prepared over the years for her family, which they enjoy to this day.


*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.