Dafeena (Middle East Cholent)


  • 2-2 1/2 lb Beef; cut into large chunks or 1 Whole Chicken
  • 2 c Chickpeas (garbanzo beans); soaked overnight
  • 1 lg Onion; sliced
  • 6 ea Raw Eggs with carefully washed shells
  • 6 md Potatoes; cut into quarters or eighths
  • 2-3 ea Garlic Cloves; diced
  • 1/2 ts Cinnamon
  • 1/2 ts All-Spice
  • 1/4 ts Ginger
  • 1 1/2 ts Salt
  • 1/4 ts Pepper
  • Water to cover (about 8-10 cups)
  • 1 c Uncooked Rice; checked; washed; wrapped in cheesecloth
  1. Place all ingredients, except rice, in alarge pot with meat or chicken, potatoes, and eggs on top. Add water to cover, plus 1 inch.
  2. ┬áPlace rice in cheesecloth — loose enough for rice to double in volume — and tie securely. Place cheesecloth in pot, mostly below surface of water. Cover and bring to a boil. Lower heat and simmer for 1 hour.
  3. Place in 225F oven, or cover and cook on a covered stovetop over very low heat overnight, or cook slowly in a crockpot over high heat for almost an hour, then over low heat until ready to be eaten.


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