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DAFINA  - MOROCCAN JEWISH CHOLENT

    • 1 cup dried chickpeas
    • oil
    • 2 chopped onions
    • 4 garlic cloves
    • 6 pieces marrow bones
    • 3 pounds chuck roast cut into pieces
    • 10 peeled potatoes 
    • 3 Tbls honey
    • 1 Tbls paprika
    • 1 teasp cumin
    • 1/2 teasp cinnamon
    • salt & pepper
    • 6 to 8 large eggs, in shell


Soak chickpeas in water overnight.

Drain.

Heat oil in a 6- to 8-quart pot over medium eat.

Add onions and saute' until soft and translucent, 5 to 10 minutes. 

Add, without mixing, the chickpeas, garlic, bones, meat, potatoes and honey, paprika, cumin, cinnamon, salt, and pepper.

Add eggs and enough water to cover.

Bring to a boil, cover, reduce heat to medium-low, and simmer, occasionally skimming the foam, for 1 hour.

Tightly cover the pot, place in a 225-degree oven, and cook overnight. 
 

 

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