2 pounds fatty meat (shin, breast)
1 ox foot (may be omitted if you can't find one)
1 pound chickpeas
10 hard boiled eggs
2 pounds medium potatoes
2 pounds sweet potatoes
1/2 pound uncooked rice
1 teaspoon saffron
1 cup olive oil
1 whole head of garlic
5 pitted dates
1 recipe Skhina stuffing (below)

Soak the chickpeas overnight; drain, rinse and place at the bottom of a large casserole. Add saffron, oil, garlic and rinsed dates. Place the whole piece of meat on top along with the ox foot (split in two). Place stuffing alongside or on top of meat. Cover with peeled, washed, whole potatoes and rice. Cover with water. Cook over medium heat for 30 minutes. Then, before 5 p.m. the day before you are planning to serve it, place in a slow oven and cook until midday the next day.

First, serve the potatoes and the shelled eggs. Then serve the meat (including the ox foot) cut into pieces. Next, serve the stuffing. Finally, serve the chickpea broth, which will have the flavors of all the other ingredients.

Shkina STUFFING

1/2 pound ground meat
4 ounces fat
1 cup bread crumbs
Pepper to taste
1/2 tablespoon mace
1 bunch parsley, chopped
2 eggs
2 tablespoons oil

Mix all ingredients together in a large bowl and knead by hand. Make into the shape of a sausage and place in a muslin or gauze bag; tie both ends and middle and place in casserole next to meat.