Name: Moroccan Cholent Scheena
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

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.