Food
CHOLENT from page 120
crockpot at the lowest setting. Cook
overnight. Serves 6 to 8.
As a variation you can also use hot
dogs with or instead of pastrami in
addition to the other meat.
NOTE: Depending on how much
cholent you wish to make, use an
assortment of beans such as red kidney
beans, navy beans, barley, black eye
peas, lima beans and soak over night.
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122
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DAFINA
1 cup chickpeas which have been
soaked in water overnight
Salt and pepper to taste
1/4 teaspoon turmeric
1/2 teaspoon mace
1 entire head garlic
1 onion, sliced
1 4-pound top rib, breast of beef, or
brisket
1 pound ground meat
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
10 eggs
1 beef tongue (optional)
2 cups rice, uncooked
1/2 cup vegetable oil
6 to 7 yams or sweet potatoes,
peeled
10 to 12 whole potatoes, peeled
4 to 6 dates, pitted
Water
Using a large 9-quart casserole with a
tight-fitting lid, place the chickpeas
on the bottom. Sprinkle with salt and
pepper and add turmeric and mace.
----/
Place the garlic cloves, onion, and
brisket on top of the chickpeas.
Sprinkle again with salt and pepper.
Combine the ground meat, sugar,
cinnamon, cloves, and 2 eggs and
form into a meat loaf. Cover tightly
with aluminum foil and place next to
the meat. If using tongue, place that
in with the rest of the meat.
Put the rice loosely in cheesecloth
and close tightly. Place on top of the
meat. Pour the oil over the rice. Sur-
round the rice with the yams or sweet
potatoes, the white potatoes, the dates,
and the remaining 8 eggs. Sprinkle
again with salt and pepper. Add water
up to the top of the potatoes about
3/4 full. Bring to a boil, cover, and
simmer 1 hour on top of the stove.
Add more water, if necessary, to keep
Cl
it 3/4 full. Preheat the oven to 250
and place the Dafina in the oven.
Leave overnight or for at least 10
hours. Do not open until ready to
serve. Place the vegetables in one dish,
the meat in another, the rice in a
third, and the broth in a fourth, as a
soup course. Serves 8 to 10. 0
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