The Original Moroccan Chamin/Schena
 
Ingredients
  • 2-3 tablespoons oil
  • 1 onion, chopped
  • 1 cup Great Northern Beans, soaked in boiling water for ½ hour
  • meat (any meat is good; stew meat, flanken, kalichel)
  • 1 small potato per person (Yukon or red potatoes)
  • a few garlic cloves
  • 1 raw onion
  • 2 Medjool dates
  • raw eggs (1 per person)
Spice mixture:
  • ¼ cup oil (subbed ketchup)
  • 1 t salt
  • 1 t turmeric
  • ½ t cumin
  • 1 t paprika
  • ½ t black pepper
  • 1 t honey
Before Shabbat:
  • 2 cups unpelted wheat
  • 2 cups water
  • 2-3 tablespoons oil
  • some salt,
  • cinnamon,
  • and paprika to taste
Instructions
  1. Line the bottom of your slow cooker with 2-3 tablespoons of oil. Place onion into slow cooker. Wait until onion turns golden brown.
  2. Add Great Northern Beans. Add meat on top of beans. Any meat is good; stew meat, flanken, kalichel.
  3. Add potatoes on top of meat. I like to use Yukon Gold potatoes or red potatoes, but any kind will do. I usually put one small potato per person.
  4. Then, add a few cloves of garlic, 1 raw onion, and 2 Medjool dates on top of potatoes.
  5. In a separate bowl, combine oil, salt, turmeric, cumin, paprika (Moroccan paprika works best), black pepper, and honey. Mix this spice paste and pour over potatoes, meat, and beans. Let the chamin cook for 10 minutes, absorbing all the flavors.
  6. Then, add enough cold water to cover all of the food in the slow cooker.
  7. Add raw eggs to slow cooker. I usually add 1 egg per person. Let it boil in your slow cooker until right before Shabbat. (I usually boil the chamin on high for a few hours, and then cook on low until it's ready to be served.)
  8. Right before Shabbat, take a 1 gallon food storage bag and inside, put unpelted wheat (wheat with shells), 2 cups of water, 2-3 tablespoons of oil, some salt, cinnamon, and paprika to taste. Put the bag of wheat into the slow cooker, on top of the food, in the liquid of the chamin. (If you're nervous about chemicals from the plastic bag, use cooking bags for the wheat, but I use the cheap food storage bags as I find they work best).
  9. Cover the slow cooker, and let it continue cooking until Shabbat morning. Your house will smell delicious the whole Shabbat! You won't be able to wait to taste this Schena!
Recipe by Between Carpools at https://betweencarpools.com/hamin-inspired-cholent/