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Adafina




Source of Recipe


Judy Zeidler - "The Gourmet Jewish Cook"


Recipe Introduction


Morroccan Cholent


List of Ingredients




1/2 pound (1-1/4 cups) dried chick-peas
1/4 cup safflower or vegetable oil
3 leeks, white part only, cleaned and diced
1 large onion, finely diced
4 garlic cloves, minced
1/2 cup uncooked rice
3 pounds boneless lean lamb, cubed
1 chicken, cut into pieces
1 marrow bone, sliced
6 raw eggs, in their shells
3 carrots, peeled and thickly sliced
1 small cabbage, trimmed and quartered
1/2 pound garlic sausage, thickly sliced, optional
2 mint sprigs
3 to 4 cups water or chicken broth
1 teaspoon ground cumin
Salt and freshly ground black pepper

Recipe



Soak the chick peas in cold water to cover, overnight. Drain and place in cheesecloth or foil and tie or seal. Set aside.

Preheat the oven to 300 degrees.

In a large Dutch oven or heavy pot, heat the oil and sauté the leeks, onion, garlic and rice. Layer the lamb, chicken, marrow bone, eggs, carrots, cabbage, sausage, and mint leaves. Place the cheesecloth containing the chick-peas on top. Add the water. Place the Pelota at the very top. Add cumin and salt and pepper, to taste. Cover and bake for 3 hours. Reduce the heat to 225 degrees and keep warm until ready to serve.

When ready to serve, carefully remove the Pelota and place them in the center of a large soup tureen or individual soup bowls. Surround the Pelota with the meat, vegetables, chick-peas (cheesecloth removed), peeled and halved eggs, and sauce.