Moroccan cholent, served with Pelota

(Adapted from Judy Zeidler, The Gourmet Jewish Cook)

Ingredients Directions
  • ½ lb. (1¼ cups) dried chick-peas
  • ¼ cup safflower or vegetable oil
  • 3 leeks, white part only, cleaned and diced
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • ½ cup uncooked rice
  • 3 lbs. boneless lean lamb, cubed
  • 1 chicken, cut into pieces
  • 1 marrow bone, sliced
  • 6 raw eggs, in their shells
  • 3 carrots, peeled and thickly sliced
  • 1 small cabbage, trimmed and quartered
  • ½ lb. garlic sausage, thickly sliced (optional)
  • 2 mint sprigs
  • 3-4 cups water or chicken broth
  • 1 tsp ground cumin
  • salt
  • freshly ground black pepper

Soak the chick peas in cold water to cover, overnight. Drain and place in cheesecloth or foil and tie or seal. Set aside.

Preheat the oven to 300° F.

In a large Dutch oven or heavy pot, heat the oil and sauté the leeks, onion, garlic, and rice. Layer the lamb, chicken, marrow bone, eggs, carrots, cabbage, sausage, and mint leaves. Place the cheesecloth containing the chick-peas on top. Add the water. Place the Pelota at the very top. Add cumin and salt and pepper to taste. Cover and bake for 3 hours. Reduce the heat to 225° F. and keep warm until ready to serve.

When ready to serve, carefully remove the Pelota and place them in the center of a large soup tureen or individual soup bowls. Surround the Pelota with the meat, vegetables, chick-peas (cheesecloth removed), peeled and halved eggs, and sauce.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1997 Ronald Florence
Last modified: Mon Jun 7 10:24:41 EDT 1999