Name: Harrissa
Ingredients: 1 c Wheat kernels; 1 tb Oil (up to 2); 1/2 tb Cayenne pepper (ground hot red pepper) (up to 1); 1 tb Tomato paste; 4 md Potatoes (sliced into chunks) (opt.); Cholent meat; 2 Tp 4 eggs, uncooked, in their shells!; Kookla (any "fillers" used in cholent); Water

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Jewish		1	Servings

INGREDIENTS

1	c	Wheat kernels
1	tb	Oil (up to 2)
1/2	tb	Cayenne pepper (ground hot red pepper) (up to 1)
1	tb	Tomato paste
4	md	Potatoes (sliced into chunks) (opt.)
		Cholent meat
2		Tp 4 eggs, uncooked, in their shells!
		Kookla (any "fillers" used in cholent)
		Water

INSTRUCTIONS

Here is a Lybian "cholent" called "Harrissa" based on wheat:
preparation: Wash the wheat kernels.  Heat the oil.  Add cayenne pepper
(while oil is still heating), wheat kernels and tomato paste. Mix well and
add 2 cups of water. Bring to a boil. From this point on - everything is
optional: Add potatoes, meat and eggs in their shell to boiling stew.  Add
water to cover and bring to a boil before placing on a blech before
Shabbos.
note: I don't use a crockpot - so just follow whatever procedure you use
when preparing cholent in a crockpot.
Posted to JEWISH-FOOD digest V96 #61
Date: Thu, 24 Oct 96 17:31:29 PDT
From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>

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