Skhina - S'hina

Skhina is the hamin of Moroccan Jews!


  • 8 oz (about 1-1/4 cups) dried chickpeas
  • 3 tb Vegetable oil
  • 2 medium Onions, chopped (about 1 cup)
  • 4  Whole cloves garlic
  • 1 lb veal or beef marrow bones
  • 3 lb Beef brisket, short ribs, or chuck roast, cut into 4 pieces
  • 12 md Potatoes (4 to 5 pounds) - peeled, or 1/2 cup bulgar  -(up to 16)
  • 5 Pitted dates or 3 tablespoons honey (up to 6)
  • 1 tbsp Paprika
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground tumeric or 6 saffron threads - crumbled
  • 2 tsp Salt, about
  • Ground black pepper to taste
  • 1  Recipe kouclas (dumplings)  -see recipe at our site
  • 6 large Eggs, in shell (up to 8)



1. Soak the chickpeas in water overnight. Drain the chickpeas.

2. Heat the oil in a 6 - 7quart pot over medium heat. Add the onions and  saute until soft and translucent, about 5-10 minutes.

3. Add, without mixing, the chickpeas, garlic, bones, meat, potatoes (or  bulgur), dates (or honey), paprika, cumin, cinnamon, tumeric (or saffron), salt,  and pepper. Place the kouclas (see another recipe for this) in the center of the Skhina, and  arrange the eggs around it. Add enough water to cover.

4. Bring to a boil, cover, reduce the heat to low-medium. Simmer, occasionally skimming the foam, for 1 hour.

5. Tightly cover the pot, place on a blech (a thin sheet of metal placed  over the stove top) over low heat or in a 225-deg. oven, and cook
overnight. You can also transfer to a slow crock-type cooker set on low to cook overnight.

Note: Skhina is traditionally separated into different dishes before serving: the chickpeas and cooking liquid in one bowl, the eggs in a second, the  potatoes in a third, the meat in a fourth, and the dumpling in a fifth.

Additional information

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