meat no. 8 (bicep)
small potatoes and eggs (according to the number of guests)
one onion (with the skin)
two dates
50g margarine
chickpeas (soaked for at least 6 hours)
soaked white beans
wheat
green lentils (soak a bit before placing in the pot)
saffron
cinnamon
oil
salt
pepper
Mix the oil, saffron and cinnamon in a bowl. Dip the potatoes and egg and leave them for 30 minutes. Heat oil in a big pot and sear the meat. Add the beans, chickpeas, potatoes and dates and fry a bit more. Place the wheat and lentils in a roasting bag and punch several holes in the bag with a fork. Place in pot. Finally, lay the hardboiled eggs inside and add water to cover all ingredients in the pot. Add salt and pepper and boil. Move to a smaller fire or Shabbat hot plate or oven and cook for at least 16 hours.