Moroccan Cholent Scheena
Cooking MethodSlow Cooker
Ingredients
- 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
Instructions
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.