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“Shabbat is not Shabbat without la daf.” This is a quote from my husband’s home referring to the rich Moroccan dafina (cholent) made for Shabbat day.
1/2 16-ounce (450-gram) bag Gefen Chickpeas
1 cup Pereg Rice, seasoned with turmeric, salt, pepper, and oil, to taste (optional)
1 cup whole grain wheat, seasoned with turmeric, paprika, salt, pepper, and oil, to taste (optional)
1 onion, peeled
1–2 marrow bones
2 pounds (910 grams) stew meat of choice, such as kolichel
approximately 20 mini red or yellow potatoes, peeled
10–12 eggs
handful garlic cloves
4 prunes or 1 tablespoon silan, such as Heaven & Earth Date Syrup
1/2 tablespoon turmeric
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons chicken soup mix
1/2 teaspoon red pepper flakes (optional)
sprinkle cinnamon
Soak the chickpeas overnight, if you have time. If you don’t (like me), you can skip that step.
Line your slow cooker with a bag, then layer the chickpeas on the bottom. Place seasoned rice and a drop of oil in a cheesecloth bag and add it to the slow cooker, if using. Place seasoned whole grain wheat and oil in another cheesecloth bag and add it to the slow cooker as well, if using. Add the onion, marrow bones, and meat.
Add the potatoes. Then add the eggs and garlic on top. Throw in the prunes or squirt in the silan. Season with turmeric, salt, pepper, cumin, paprika, soup mix, red pepper flakes, if you like, and cinnamon.
Fill the whole slow cooker with water and set it on low.
Food Prep by Rachel Bondi
Styling and Photography by Sheera Segal
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Can I use chulent bags for the rice and wheat instead of cheesecloth bag?
Hi Yashi,
Sure, go for it!
-Chana Tzirel from Kosher.com