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Moroccan Cholent (scheena)


  • 1 pound chickpeas, soaked overnight and drained
  • 6-7 pitted dates, or, 2 T brown sugar
  • 2 lbs. beef, cut into chunks
  • 10-15 small red potatoes, peeled
  • 4 large sweet potatoes, peeled and cut up
  • 8-10 eggs in their shells
  • 1 1/2 cup rice
  • 1 t saffron
  • 1/4 cup oil + 1/4 cup oil
  • 2 heads of garlic, cloves separated and peeled

Layer the first 5 ingredients in the given order, salt and pepper to taste, add 1/4 cup oil and 3/4 of the garlic cloves. Add water to level of eggs. Wash and drain rice. Put the rice in a small bowl or in a pocket made of tin foil. Add saffron, salt and pepper, the rest of the garlic cloves and the second 1/4 cup of oil. Cover with water and place in a corner of the pan amongst the other ingredients. If using a slow cooker, cook on high for the next 3 hours. Then on low until the next day, or in a slow oven. Add water if necessary.

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