Rinat Tzadok's Lasis. Photography: Shani Brill
Rinat Tzadok's Lasis. Photography: Shani Brill
Recipe

Lasis

A bean stew perfect for a wintery Shabbat morning, served with jachanon or kubaneh, or as a snack eaten alongside an alcoholic beverage

A Yemeni proverb says “Shabbat without lasis – like a king without a eunuch.” Lasis is a legume stew made with black or fava beans, and is a bit like the cooked legumes of chamin. From there probably came a saying that is a bit more familiar among the founders of the community: “Lasis enters with joy and leaves with rejoicing.” Lasis is eaten on Shabbat, alongside jachnun or as a snack accompanying an alcoholic drink – a combination that guarantees a quality midday nap. You can also add eggs to it to turn them into haminados and serve the whole thing on the level of a vegetarian chamin.

Ingredients for Vegetarian Chamin

  • 2 cups black beans or red beans, soaked overnight in water
  • 4-5 garlic cloves unpeeled, whole
  • 2-3 dried red peppers
  • 1 teaspoon cumin seeds roasted and ground
  • 1 teaspoon coriander seeds roasted and ground
  • 2-3 slices turmeric fresh, peeled
  • Salt
  • 4-6 eggs (optional)

Instructions

  • 1. Place all the ingredients except the salt and the eggs in the pot, add 4 cups (1 liter) of water, bring to a boil, reduce the heat to medium and cook for about 40 minutes  

  • 2. Heat an oven to 250F (120C) degrees. Add the salt and the eggs to the pot and transfer to the oven for about 3 hours, till most of the liquid has reduced and the stew resembles chamin.

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