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
- 4-6 eggs (optional)
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.