This Tu Bishvat, plant some chestnut and farro hamin in your belly
This dish was part of the Sephardi holiday table and usually included dates and figs, apricots, almonds and nuts.
Some Sephardi families in the communities of Jerusalem, Izmir and Salonica (Thessaloniki), used to serve a wheat hamin, the Shabbat overnight stew, for Tu Bishvat. The hamin was part of the Tu Bishvat table, that usually included dates and figs, apricots, almonds and nuts. And since wheat is one of the seven species of the land of Israel, cooking the hamin with wheat was another way of presenting the bounty of...
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman