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.
Recipe courtesy of Elinoar Moore of Cuisine Middleast
www.cuisinemiddleast.com
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