Morrocan home made choulent for 8-10 people (

10 Servings

Ingredients

Quantity Ingredient
2 cups of big white beans 1.5 cups of kidney beans (dark
1 tablespoon honey
2 big diced onions
2 whole onions w/ skin
4 tablespoons of cooking oil 1 cheese cloth (gauze or even
1 big (very big) pot Directions: Soak all beans for at least

Directions

2 kilos beef with fat and bones brown) 1½ cups of chick peas (garbonzo, hommous) 1½ cups white rice washed 8 medium size potatoes 6-8 eggs (in shell salt, pepper, cumin, red paprika

diced parsley

handkerchief)

12 hours before cooking. Start cooking at 6:30 in the afternoon for Choulent ready next day at 12:30 or so.

Sautee 1 diced onion till brown in oil. Add meat till 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, hommous beans, 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 (take 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 temparature (whole eggs w/ 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 ½ a cup of 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.

Enjoy (Watch out for the day after....)

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