[Sca-cooks] Moroccan Jewish Sabbath dish

[vicki shaw]

here goes.  I am doing a copy and past cause I am not sure if attachments are allowed.  Sure hope the integrity of the format is not compromised!!!
By the way, you MUST NOT substitute the moroccan hot sauce for anything else.  Better to omit it entirely than to put some oriental or mexican or other ethnic hot sauce.  What you are looking for is Harissa.  I get it fresh from Morocco every year when my bro goes.
Na nana na naaaaaaaa na!

Morrocan Jewish Sabbath Meal

 

Ingredients

 

Chickpeas (quarter to half pound dried)

Large onion

Head of garlic (the whole thing!)

2 lbs of chuck or good boiling meat

Calves feet on bone

Chopped meat (200 grams = a little less than half a pound) mixed with half-cooked rice in equal measure to meat, two eggs, 2 tblsp oil, seasoned with pinch of mace, salt, pepper, a bunch of finely chopped parsley, and shaped into a loaf and wrapped in cheesecloth

2 or 3 large Sweet potatoes peeled

Five or six large potatoes peeled

6 eggs uncooked, in shell

Saffron

Salt, pepper, Moroccan hot sauce (mere tsp)

 

Preparation

 

(You will need a deep deep pot for this)

  1.. Place chickpeas (a quarter to a half pound dried) in the bottom of the pot
  2.. Add some oil and saffron and the tsp of hot sauce and mix until chickpeas are well coated (you can add salt here or at the end)
  3.. Place the chuck on top of the chickpeas
  4.. Place the feet on top of or next to the chuck
  5.. Now place the potatoes and sweet potatoes over the meat
  6.. Place whole onion in skin with potatoes
  7.. Place head of garlic there too
  8.. Place the chopped meat in cheesecloth over the potatoes
  9.. Now place the eggs carefully over everything, better they don't touch outer edges of pot unless you want them caramelized too
  10.. Now fill the pot with water covering everything
  11.. Salt and pepper to taste
 

Around four pm or so, put the pot on the stove top and let it cook over medium heat until you are ready to go to bed.  If it boils, turn it down to just simmer.  If you are a night owl who does not sleep until 2 am,  then put the pot in the oven around 10 or 11 PM

 

Heat oven half hour before you go to bed to about 250 F  Basically it needs to be just hot enough to keep the nasty beasties away.  It should stay in the oven until lunchtime the next day.  If you are concerned with loss of soup water, then wrap with foil and secure foil below lid.  

 

Serving

 

Have ready a tureen for the soup and a very large platter or two for the rest.  My grandma used to put the potatoes and eggs in a medium platter and all the meats in another.  Up to you.  This made self serve a bit easier as platters could be passed around the table and each one would fill his/her plate according to their fancy.  I like to do the soup and potatoes and egg and then attack the meats.



NOTE:  Even if you dont like the feet and will not eat it, do not omit from recipe. The flavor is enhanced by the pata (feet) and their bones.  Someone will eat them even if you dont.  I love them and the gelatinous consistency.  Yum!