TUNISIAN JEWISH CHOLENT
• oil
• 1 large choped onion
• 1 head of garlic
• 2 lbs chuck meat
• 1 lb cracked wheat (rinse under cold water and drain)
• 4 carrots
• 1 teaspoon harissa
• 1 teas ground coriander
• 1/2 teas pepper
• 1/2 teas salt
• Water
In a heavy pot fry onion in oil until lightly golden.
Add meat and fry all sides.
Add cracked wheat.
Add spices, harissa, and carrots and cover with water.
Bring to a boil and simmer for at least 1 hour, until most of the water has evaporated.
Cook overnight on low heat.
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