Moroccan Cholent Dafina - Moroccan Sabbath Stew

Moroccan Cholent Dafina - Moroccan Sabbath Stew

8 Servings
8 oz (about 1-1/4 cups),Dried
1 chickpeas
3 T vegetable oil
2 md yellow onions,chopped
1 (about 1 cup)
4 whole cloves garlic
1 lb beef (or veal marrow bones)
3 lb beef brisket,short ribs, or
1 chuck roast,cut in 4 pieces
12 to 16 medium potatoes (4 to
5 pounds),peeled, *or*
1/2 c bulgur
5 to 6 dates *or*,Pitted
3 T honey
1 T paprika
1 t cumin,Ground
1/2 t cinnamon,Ground
1/4 t turmeric *or*,Ground
6 saffron threads,crumbled
2 t salt
1 black pepper,Ground
1 recipe kouclas (dumpling,2
1 options below)
6 to 8 large eggs,in shell
Soak the chickpeas in water overnight. Drain.
Heat the oil in a 6- to 8-quart pot over medium eat. Add the onions
and saute' until soft and translucent, 5 to 10 minutes. Add, without
mixing, the chickpeas, garlic, bones, meat, potatoes or bulgur, dates
or honey, paprika, cumin, cinnamon, turmeric or saffron, salt, and
pepper. Place the _kouclas_ in the center of the _dafina_ and arrange
the eggs around it. Add enough water to cover.
Bring to a boil, cover, reduce the heat to medium-low, and simmer,
occasionally skimming the foam, for 1 hour. Tightly cover the pot,
place on a _blech_ (a thin sheet of metal placed over the stove top)
over low heat or in a 225-degree oven, and cook overnight. Or
transfer to a slow crock-type cooker set on low to cookovernight.