Moroccan S’china-Hamin (Overnight Shabbat Stew) — Jewish Food Society

Ingredients

• ¼ cup granulated sugar
• 1 cup dried beans, such as kidney or navy, soaked overnight
• 1 cup raw chickpeas, soaked overnight
• 1 large yellow onion, peeled, medium dice
• Salt and pepper, to taste
• 2 lbs. beef chuck or brisket
• 6 large marrow bones
• 4-5 medium Russet potatoes, peeled
• 6-8 hard boiled eggs
• 17 garlic cloves, peeled
• 3 tablespoons silan (date syrup)
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon turmeric
• ¼ teaspoon chili flakes
• 5 tablespoons neutral oil
• 2 whole, dried chili peppers, such as Chile de Arbol
• ¼ cup plump Medjool dates
• 2 cups wheat berries
• 2-3 whole cloves
• Ma’amra, for serving (optional)