*  Exported from  MasterCook  *

                   Morrocan Home Made Choulent

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Jewish                           Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        kg           Beef -- with fat and bones
  2        c            Big white beans
  1 1/2    c            Dark brown kidney beans
  1 1/2    c            Chickpeas
  1 1/2    c            White rice -- washed
  8        md           Potatoes
  6                     Eggs -- up to 8, in shell
                        Salt
                        Pepper
                        Cumin
                        Red paprika
  1        tb           Honey
  2        lg           Onions -- diced
  2                     Whole onions -- with skin, diced
                        Parsley
  4        tb           Cooking oil
  1                     Cheese cloth, gauze, or
                        - even handkerchief
  1                     Very big pot

  Soak all beans for at least 12 hours before cooking. Start cooking
  at 6:30 PM for Choulent ready next day at 12:30 PM or so.
  
  Sautee 1 diced onion until brown in oil. Add meat until brown, turn
  over a few times in pot. Take meat out and then reduce fire. Add
  layers (between every layer sprinkle with spices) of white beans,
  chickpeas, kidney beans, potatoes, meat. Strain rice. Mix rice with
  chopped parsley, paprika, salt, pepper, and other diced onion.
  Place in cheese cloth and tighten it. Keep in mind that rice
  expands during cooking and so leave a little space in cloth. Place
  the rice in middle of pot. Cover with another layer of beans. Add
  the rest of the potatoes. Cover with water to about 4 cm from edge
  of pot. Bring to a boil. Let simmer for about an hour on medium
  fire. Add eggs at room temperature (whole eggs with shell). Add
  honey, onions with skin. Reduce to minimum fire. Cover tightly with
  lid.
  
  After 4 hours taste liquid and add spices if needed. Add 1/2 cup
  water so spices reach bottom of pot. During cooking you may add
  water if needed. Stew must be moist but not watery. Keep tightly
  covered at all times. If about 2 hours before serving time the stew
  seems too watery than uncover lid and increase fire so water can
  evaporate.
  
  Serving:

  Take eggs out and wash under cold water. Peal and cut in half. Take
  out rice bag and open with scissors.
  

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