Joel Haber

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.

Photo of a disk called Hamin Kharshuf, a hearty stew was invented by Haber to highlight one of his favorite Israeli winter vegetables: the cardoon.

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.
Photo of a crockpot stew called Basic Vegetarian Hamin

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.
Photo of a crockpot cooking Polish Chulent

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.

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