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–+ servings
Total Time :12 hours
Servings: 6

INGREDIENTS
 

  • 1.1 pounds/500 grams beef shank, bone-in
  • 1.1 pounds/500 grams beef short ribs, bone-in
  • 1.1 pounds/500 grams marrow bones
  • 3/4 cup navy beans, soaked overnight
  • 3/4 cup chickpeas, soaked overnight
  • 3/4 cup pearl barley, rinsed and drained
  • 6 small potatoes, peeled
  • 5 onions, 2 sliced and 3 whole, peeled
  • 2 heads garlic, 1 separated into cloves and 1 whole
  • 2 tablespoons sweet paprika
  • 1 tablespoon baharat
  • 1/2 tablespoon ground black pepper
  • 1/4 tablespoon ground turmeric
  • 1/2 tablespoon fine sea salt
  • 1/2 tablespoon tomato paste
  • 3 tablespoons date syrup

Wheat mixture (in an oven bag):

  • 3/4 cup pearl barley
  • 3/4 cup wheat berries
  • 1 tablespoon sweet paprika
  • 1 tablespoon date syrup
  • 1 1/2 teaspoons salt
  • 1 teaspoon baharat
  • 4 garlic cloves
  • 2 1/2 cups water

INSTRUCTIONS

  • In a large heavy pot, heat a little oil over medium-high. Sear the beef shank, short ribs, and marrow bones on both sides until deeply browned; transfer to a plate. Add the sliced onions and cook, stirring, until golden. Stir in the garlic cloves, pearl barley, white beans, and chickpeas. Add paprika, baharat, salt, turmeric, black pepper, and tomato paste, stirring to coat everything evenly.
  • Return the seared meats to the pot. Add the potatoes and the whole peeled onions, then drizzle the date syrup over the top. Pour in enough water to fully cover the contents and bring to a boil. Set the whole head of garlic on top.
  • For the wheat mixture, warm a small pot with a little oil over medium heat. Add the pearl barley and wheat berries and toast lightly, 1 to 2 minutes. Stir in the garlic, paprika, baharat, fine sea salt, and date syrup, then add the water. Transfer to an oven bag, tie securely, pierce a few small holes in the top, and place the bag inside the hamin pot.
  • For the eggs, boil as many as needed (one per person) in salted water for 15 minutes, then transfer them into the hamin pot.
  • Cover the pot well with two thick kitchen towels and place on a hot plate overnight, 12–13 hours, until the grains are tender and the stew is rich and mahogany. Or bake, uncovered by towels, in a 230°F/110°C oven for 12–13 hours.