The ingredients and spiciness of hamin varies from area to area. Iraqi Jews prepare their version of cholent, known as "tebit", with a whole chicken stuffed with rice. Jews from Morocco or Iberia make a version called "adafina" or "dafina", which calls for spices like garlic, cinnamon, allspice, ginger, and pepper, as well as whole eggs that turn brown and creamy during the long cooking process. The Spanish "cocido" ('stew') containing chicken and chickpeas is a likely offshoot of the traditional hamin of the Spanish Jews.