Skhina Sabbath Stew

Ingredients

What you’ll need

• 2 cups/330 g chickpeas, soaked overnight
• 2 1/2 lb/1.1 kg beef brisket, chuck, or short ribs
• 6 potatoes, peeled
• 1 sweet potato, quartered
• 1 onion, quartered
• 1 whole garlic head
• 6 eggs in shells, scrubbed
• 1 cup/190 g rice
• 1 cup/190 g wheat berries
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 2 tsp salt
• 1/2 tsp pepper
• 3 tbsp olive oil
• 1 tbsp honey or date syrup, optional
• Boiling water to cover

Method

How it comes together

1. 1

   Place rice and wheat separately in loosely tied heat-safe cloth bags with enough room to expand; season each lightly.

2. 2

   Arrange chickpeas, beef, potatoes, sweet potato, onion, garlic, eggs, and grain bags in a heavy pot. Add spices, oil, optional sweetener, and boiling water to cover.

3. 3

   Bring to a simmer for 10 minutes, cover tightly, and bake at 225°F/107°C for 12-16 hours.

4. 4

   Ensure liquid remains sufficient during the first few hours. Serve meat, vegetables, eggs, chickpeas, rice, and wheat as distinct components.