Chamin is the Hebrew word used to describe the special dish made for the Shabbat. It is usually eaten on Shabbat afternoon for the afternoon meal. The word 'chamin' means 'hot' as it is always served fresh off the stove, oven, or slow cooker. The source for the word comes from the Mishna Shabbat where 'Chamin' refers to 'Hot' water. Chamin is also used to differentiate Sefaradi cholent from Ashekenazi type cholent. Ashkenazim will refer to the Shabbat food as Cholent, while Sefaradim will call it the 'Chamin'. The Chamin or cholent will change with area,with polish jews adding sugar, sefaradi jews adding eggs and chickapeas. Various spices are used.
Chamin (or hamin, ḥamin) (חמין) is a stew-like dish served at the Shabbat morning meal in Sephardi homes.
The word chamin is derived from the Hebrew word חם—"hot", as it is always served fresh off the stove, oven, or slow cooker.
Like its Ashkenazi equivalent, cholent, chamin is eaten on Shabbat morning to affirm the family's adherence to the Oral Law (Talmud) and the directives of the rabbinical sages.
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