Joel Haber

Joel Haber researches, writes, and lectures about the history of Jewish Food, using it as a way of celebrating Jewish culture. He has written numerous articles and published the e-cookbook "Chulent & Hamin: The Ultimate Jewish Comfort Food," available for free from his website at TasteOfJew.com. He is also currently at work on his first full-length book on the subject, using the history of Shabbat stews from around the world as a way of exploring the routes of Jewish migrations throughout the Diaspora.

Joel created and produced the podcast "18 Jewish Foods," available on his website or wherever you regularly stream podcasts. He also works as a tour guide in Israel, specializing in a culinary tour of Shuk Machane Yehuda, Jerusalem's famous open-air market. Joel travels frequently to lecture and has so far spoken in seven countries on four continents. He was born in New Jersey, lived in NYC and LA for many great years, and immigrated to Israel in 2009.

Entree Recipes

Hamin Kharshuf

Joel Haber

I invented this stew to highlight one of my favorite winter vegetables in Israel. Cardoon (kharshuf in Hebrew) looks like a prehistoric celery.

Entree Recipes

Cochini Hamin

Joel Haber

This chicken and rice stew originated with the Cochini Jews in Kerala, India.

Entree Recipes

Persian (Shirazi) Khalebibi

Joel Haber

This stew originates in the southern Iranian city of Shiraz, and its name is one of the more interesting ones among the world’s Shabbat stews.

Entree Recipes

Basic Vegetarian Hamin

Joel Haber

This recipe mixes various influences from the Sephardi diaspora while avoiding meat. It works well on its own, but is even better as a base for experimenting with different flavors.

Entree Recipes

Polish Chulent

Joel Haber

Many American Jews with Ashkenazi roots would see this as the “standard” cholent recipe. I see this recipe as more of a base than a complete recipe.