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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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