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Morrocan Home Made Choulent For 8-10 People (

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      Title: MORROCAN HOME MADE CHOULENT FOR 8-10 PEOPLE (
 Categories: Beans, Beef, Soups
      Yield: 10 Servings
 
 
  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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