*  Exported from  MasterCook  *

              MORROCAN HOME MADE CHOULENT FOR 8-10 PEOPLE (

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

  2      kilos beef with fat and bones
  2 cups of big white beans
  1.5 cups of kidney beans (dark brown)
  1.5 cups of chick peas (garbonzo, hommous)
  1.5 cups white rice washed 8 medium size potatoes
  6-8 eggs (in shell
  salt,
  pepper,
  cumin,
  red paprika
  1 tablespoon honey
  2 big diced onions
  2 whole onions w/ skin
       diced parsley
  4 tablespoons of cooking oil
  1 cheese cloth (gauze or even handkerchief)
  1 big (very big) pot
  Directions: Soak all beans for at least 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 1/2 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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