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INGREDIENTS

• For the sweet & savory meat log-:

• 1 cup of Pecans or walnuts or a mix of both

• 1 Lb. ground meat (usually beef or mixture of beef and lamb)

• 1/4 cup vegetable oil (no olive oil)

• 2 tsp. cinnamon

• 2 eggs

• 3-4 Tbsp. breadcrumbs

• 1 tsp. black pepper

• 1/2 tsp. ginger

• 1 tsp. ground mace

• 3 Tbsp. sugar

• 1/2 tsp. nutmeg

• 1/4 tsp. salt

• 4-5 dates

• For the Chamin large pot-:

• 1 small chicken, cut to 6 parts.

• 3 cups garbanzo beans

• 4 small potatoes

• 2 large garlic heads

• 2 soup bones

• 1 lb. beef for stew cut to pieces.

• 4 cups chicken stock

• 2 cookie bags

• 1 tsp. salt

• 1 tsp. turmeric

• 1/4 cup vegetable oil (no olive oil)

• For the savory side dish-:

• 1 lb. whole wheat or brown rice for a gluten free option

• Remaining of the garlic from the garlic heads

• 1 tsp. sweet paprika (optional hot paprika)

• 1 tsp. cumin

• 1 tsp. salt

• 1/4 cup vegetable oil (no olive oil)

• 3Tbsp. homemade paprika (see recipe in category of spreads)

TO MAKE

Make the sweet & savory meat log first, add all ingredients to a food processor and grind completely.

Transfer the meat mixture to a large cookie bag.

Roll the meat mixture into a log and make sure it is secure so that the mixture does not leak, set aside.

Place garbanzo beans inside the large pot and add the meat log as well.

Use a fork to poke the meat log so that it helps cook the meat inside the bag.

Add the rest of the ingredients to the large pot.

Use a sharp knife to cut a slice in the garlic heads, keep the garlic cloves intact to roast the garlic but keep it together.

Add the small pieces of garlic to the savory wheat pot, add oil & cook for one minute.

Add all other ingredients for the wheat pot, mix well, cook for one minute, add water & cook the wheat covered for 15 minutes. Transfer wheat to a cookie bag and add 1 cup of water & the oil.

Roll the cookie bag or close in a tie.

Transfer the rice bag into the pot, fill up the large pot with more water and bring to a boil.

Cook on high for 30 minutes, transfer to an oven for eight hours or cook on a slow electric plate for overnight. I only suggest an oven method, another option is a slow cooker on the low heat only.

Serve this delicious Shabbat dish on Shabbat for lunch and add to it just fresh salad and fresh fruits for dessert.

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