Moroccan Cholent
Lalush by Iris
Jun 29, 2020
Published On
A delicious, aromatic overnight slow-cooking Morrocan dish
Iris’s Tip
I highly recommend that you prepare the paprika oil. It will enhance the color and taste of the dishes you prepare. I add it to Moroccan salmon, spaghetti, meatballs in tomato sauce, etc. ... Shake the jar before every use, refill it and store it in the refrigerator.
Ingredients
Ingredients for 6 people:
2-4 bone marrow
Meat for cholent (as much as you like)
4-6 potatoes
2-4 sweet potatoes
6 hard-boiled eggs
8 peeled garlic cloves
2 whole peeled onions
1 teaspoon of salt
1 tablespoon of black pepper
1/2 teaspoon of white pepper
1/2 teaspoon of turmeric
1 tablespoon of chicken soup seasoning mix
1/2 teaspoon of turmeric
1/2 teaspoon of crushed red pepper flakes
1/4 teaspoon of cinnamon
1 tablespoon of paprika in oil (explanation will follow below)
1/4- 1/2 cup of paprika oil
2 tablespoons date syrup/honey, or two dates
2 cups of chickpeas
2 cups of white beans
Soak the chickpeas and white beans overnight; strain, boil in a pot with water and strain again
Enough water to cover all the cholent ingredients.
Wheat Ingredients:
2 cups of wheat, soaked in a bowl with water for half an hour and strained
1/2 cup of water
1 chopped onion
4 sliced garlic cloves
1-2 bone marrow
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon of turmeric
1 tablespoon of chicken soup seasoning mix
1/2 teaspoon of crushed red pepper flakes
1/8 teaspoon of cinnamon
1 tablespoon of paprika in oil
2 tablespoons of paprika oil
Roaster bag
Paprika Oil Ingredients:
1/2 cup of paprika
1/2 cup of canola oil
Directions
Instructions for the paprika oil:
Mix the paprika and oil in a glass jar with a lid shake well and set aside.
Instructions for the Cholent:
In a bowl, put all of the spices, a cup of water, and the date syrup; mix well.
In a large pot, fry the onion, bone marrow, garlic, and meat with the paprika oil. Add the potatoes, chickpeas, and beans.
Add the bowl with the spices to the pot; add more tap water to cover the chickpeas and beans.
Place the wheat in the cooking bag and cover the chickpeas and beans.
Add the boiled eggs; cover the pot, and bring to a boil.
Transfer to a 250 degrees Fahrenheit or 120 degrees C or preheated oven for overnight slow cooking.
Instructions for the wheat:
Fry the chopped onion, sliced garlic, and bone marrow with 2 tablespoons of paprika oil.
Add the wheat, water, and spices and mix.
Bring to a boil; turn the heat off.
Transfer the wheat to a roaster bag.
Poke two holes in the bag with a wooden skewer and place it on top of the chickpeas and beans in the pot.
Close the lid and bake in the oven for overnight slow cooking.
Serving suggestion: In a large deep serving dish, place the chickpeas and beans, potatoes, meat, and eggs. In another serving dish place the wheat.