Preparation:
* Matza meal and Matzots may purchase in some
supermarkets and Jewish grocery stores.
(The word Hammin (or Hammim) is derived from the Hebrew
adjective Ham or warm which describes certain dishes
that are kept warm for prolonged periods of time...In
Pitigliano, however Hammin was the classic one-course
meal for Passover that both rich and poor used to make.
The only difference between the versions was the in the
cuts of meat used. Poor people used breast of lamb..and
meatballs made with beef(when the cost of ground beef
was a fraction of the cost of chicken.) People who
didn't have to worry about the cost used tiny rib chops
from baby lamb and chicken balls."
Combine ground chicken, 1 Tbsp olive oil, egg, matza
meal and 2 Tbsp broth in small bowl. Add salt, pepper
and nutmeg to taste and mix well. In large pot, place
the lamb with remaining oil, sprinkle with 1 tsp salt
and 1/4 tsp pepper and lightly brown for 2-3 minutes.
Add garlic, parsley and 1 cup of warm water. Form many
tiny bowls with the ground chicken mixture and gently
add to pot with lamb. Cover and simmer 1 to 1/2 hours.
Add spinach and 1 Tsp salt and simmer, covered, 15
minutes longer. Transfer the lamb chops, half the
spinach and most of the gravy to a hot serving dish and
keep warm. Add remaining broth to pot and bring to a
boil. Add matza pieces and cook 4 to 5 minutes. Turn the
heat off and let stand 5 minutes before serving as a
soup. Serve the lamb and spinach as the main dis |
