Hamin or dafina is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews.

The similar Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.

[1] Over the centuries various Jewish diaspora communities created their own variations of Sabbath stew based on local food resources and neighborhood influence.

[9][10][11] Following the 1492 expulsion of the Jews from Spain, hamin adapted to other local ingredients and seasonings, incorporating spices such as cinnamon, paprika, saffron and turmeric.

[1] Romaniote Jews used large cuts of beef, onions and pligouri, a type of cracked bulgur wheat, while in Jerusalem, Jewish cooks added both potatoes and rice to the dish.

[1] When Sephardic Jews arrived in North Africa, hamin was merged with native tagines, creating variations incorporating calves' hooves or kouclas, a type of dumpling, served with couscous.

[12] On Shabbat Beraisheet, the Sabbath after Sukkot, some communities prepare a seven-layer hamin with rice between each layer, and other special ingredients, including prunes, raisins, pumpkins, spinach and grape leaves.