Tamaraka - Passover Chamin. Photography: Daniel Lailah
Tamaraka - Passover Chamin. Photography: Daniel Lailah

Tamaraka – Passover Chamin

In Middle Eastern cuisine, maraka refers to a variety of stews and soups. This special Passover chamin, called Tamaraka, utilizes egg instead of wheat

The word “maraka” (maraqa) refers to soup, stew or sauce – depending on which part of the Middle East you are in; for the Algerian community it means soup, in Tunisia it is used as a name for stew cooked in a tajine and in Iraq it denotes a meat and vegetable stew cooked in tomato a based broth. Anywhere you go, however, maraka is a very saucy, rich dish.

In the Zino family, Maraka (which they call Tamaraka) is actually a Passover stew. Here, meat and potatoes are slow cooked in a thick red sauce until incredibly tender, after which, a well-seasoned egg batter is slowly drizzled in, forming tiny droplets (like an eggy couscous), which take the place of the more traditional wheat or legumes.

You can eat the Tamaraka right after adding the egg, but just like any chamin, it gets better the longer it cooks.

Ingredients for Passover Chamin

For the stew:

  • 1.1 lbs (500 grams) tendons cleaned
  • 2.2 lbs (1 kilogram) beef cheeks cleaned, cut into cubes
  • 2 onions peeled, halved, and separated
  • 3 tablespoons oil
  • 2 potatoes medium sized, large dice
  • 1 tablespoon sweet paprika in oil
  • 1 teaspoon hot paprika
  • 1 teaspoon cumin
  • Salt

For the egg batter:

  • 8 eggs
  • Salt
  • 1 teaspoon sweet paprika in oil
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic crushed


  • 1. In a pot with plenty of water, cook the tendons and meat for two hours, or more, until softened. Preferably in a pressure cooker.

  • 2. In a separate large, deep pot, fry the onion in oil for 10 minutes until golden. Add the cooked pieces of meat and tendons, potatoes and spices. Add water almost to the top, leaving enough room for the egg batter and bring to a boil. Cook for 40 minutes.

  • 3. Mix the eggs with the rest of the batter ingredients. Pour slowly, through a strainer, into the pot while constantly stirring so that you don't get a large mass, but eggy couscous like deposits.

  • 4. Transfer to a hot plate or to a burner on very low heat. The longer you let it cook, the tastier the chamin will be.

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