Enjoy the flavors of the Mediterranean part of the world with this authentic Moroccan recipe from Mrs. Eva Tchiprout of Toronto.
Ingredients:
Mini redskin potatoes, 4-6 per person, peeled
Cheek meat or cholent meat with bones, such as flanken
1 gala bone
2 marrow bones (optional)
Eggs (1 per person)
Dry chick peas or white navy beans
1 cup rice (basmati or long grain)
1/2 cup dates (pitted)
3 Tbsp. paprika
3 Tbsp. turmeric
1 Tbsp. cumin
salt
black pepper
1/2 cup oil + 1/4 cup
cheesecloth
Cover the bottom of a crock pot with a single layer of chick peas. Place the bones on one side of the pot. Mash the dates in your hand, forming into a ball, and place behind the bones. Place the meat near the bones. Add the potatoes and eggs to the pot.
Rinse the rice well and put in cheesecloth with 1/4 cup oil, salt and pepper. Tie the cheesecloth somewhat loosely to allow the rice to expand as it cooks. Put the full cheesecloth in the crock pot in a way that it is not sitting completely at the bottom.
Season the content of the crock pot with the spices. Salt liberally and add pepper to taste. Pour oil over everything. Cover with water to cover the contents plus 1/4 inch.
Cook on low for many hours.
