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Moroccan Cholent (Scheena)
1 lb 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 cups 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 crock pot, 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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Cholent 05