חמין מרוקאי (סכינה) לשבת ממש בקלות. לא יאמן!!! כל אחד יכול! תיהנו ❤
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Moroccan Hamin (Knife)
Ingredients
One and a half pounds of muscle meat with bone (ask the butcher to separate the bone and cut into cubes)
A cup and a half of chickpeas
A cup and a half white beans
5 medium-sized potatoes
10 shallots or purple onions
5 eggs
Whole garlic head
1 tablespoon chicken broth powder
A teaspoon of half a salt
A tablespoon of sweet paprika
Spoonful of black pepper
The ingredients for wheat
Half a pound of wheat
Whole garlic head
2 teaspoons of chicken broth
Teaspoon of salt
A teaspoon of sweet paprika
Cookie bag
Instructions
Soak a glass of half a cup of chickpeas the night before in a bowl full of water, in another bowl full of water soak a glass of half white beans. The next day strain the liquid from the beans and the chickpeas.
Prepare the wheat - Rinse the wheat well, put it in a medium saucepan, rinse the garlic head well and put it whole into the pot. Fill water to wheat level, cook over medium flame, bring to a boil, add a teaspoon of salt, 2 teaspoons of chicken broth, mix with a sweet paprika, reduce flame and cook half a cook, without lid until the water evaporates and extinguishes flame. (About fifteen minutes)
Make the chicken - peel 6 medium potatoes and set aside. Rinse 6 eggs and set aside. Peel 10 shallots and set aside.
In a pot suitable for baking in the oven arrange a pound and a half cubes of muscle meat and bones, next to the meat place the chickpeas, on the other side of the meat place the beans, place the potatoes, sprinkle the shallots in the pot, place the whole garlic head and The eggs. Fill the pot to 2/3 height (reserve room for wheat) and place on medium flame.
When the pots are boiling, lower the flame, remove the froth (as much as possible) and add a teaspoon of half salt, 1 tbsp of chicken broth, sweet paprika, a teaspoon of black pepper, and stir the liquid into the pot.
Put the cookie bag in the wheat head with the garlic head, close well, punch holes with a fork at the top of the cookie bag, (4 times perforated) and put the cookie bag into the pot with the holes in the bag facing up. Close well in lid and cook for three hours. If you lack saltiness, it's time to add more salt to your liking.
After three hours, place the pot in the middle of the oven, on a grid and cook all night in 100 degrees heat. It is very important that the lid seal the pot well. (Bake for about 14 hours - put in the pot in the early afternoon).
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