Cholent From Morocco Recipe

Preheat oven to 225°F.

In a large pot, heat the oil and sauté the onions and garlic until soft and translucent. Add the chickpeas, bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, and salt and pepper to taste. Add enough water to cover, place the unshelled eggs in the center, and bring to a boil.

Reduce the heat to medium low, and simmer for 1 hour. Skim off any foam occasionally. Cover the pot tightly, place in the oven, and cook overnight, or cook on low on the stove for 5 to 6 hours, or until meat is tender and done.

In the morning, after cooking all night, check the water level. If there is too much water, turn the oven up to 250°F or 300°F, cover, and continue cooking. [If cooking over Shabbat, traditionally observant Jews would refrain from changing the heat level, for doing so would run counter to Sabbath laws against manipulating flame and cooking.] If there is no water, add another cup, cover, and continue cooking.

To serve, place the chickpeas and cooking liquid in one bowl, and the eggs, potatoes, and meat in separate bowls.

Serves 6 - 8 people.

From Sephardic Israeli Cuisine: A Mediterranean Mosaic (Hippocrene Books).