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This is a Sephardic meat stew that is enjoyed on Shabbat (our day of rest). Although I'm an Ashkenazi Jew, I've always loved this on Shabbat, especially when my sister makes it. Don't worry if you don't know what kouclas is, once you see the ingredients for it, you'll understand what it is, even if you don't understand the definition of the word. Each ingredient is also served in separate dishes (eg potatoes, eggs, etc). It looks like a banquet meal like that.
- 1 1⁄4 cups dried garbanzo beans
- 3 tablespoons oil
- 2 medium yellow onions, chopped
- 1 lb beef bones with marrow
- 3 lbs beef chuck roast
- 12 potatoes, peeled
- 1 sweet potato, peeled
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 2 teaspoons salt
- pepper, tot taste
- 5 eggs, kept in a shell
- 1 cup uncooked rice
- 1 egg, lightly beaten
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- black pepper
- Let chickpeas soak overnight, and then drain (what everyone in my family does is soak them early in the morning so that it would be ready for the evening).
- Heat oil in a large pot (preferably something big enough to hold all the ingredients, including water).
- Saute onions until translucent, about 5 minutes.
- Add the chickpeas, meat, potatoes, sweet potato (the potatoes and sweet potatoes you want to leave whole), and spices, without sauteing them.
- Add the bones.
- Add enough water cover everything.
- In a large bowl mix the ricwe with the beaten egg, add spices and gently mix. Wrap it in a cheesclothe, and add it to the stew.
- Add the eggs, and let it come to a boil. Let it simmer overnight, and continue to simmer until ready to serve for lunch.
- The water used to cover the stew and kouclas will eventually become a thick gravy sauce to serve over each individual dish.