Hameen

One medium onion, coarsely chopped
2 tblsp tomato paste
1 lb. beef stew cubes
...some beef bones
1 tblsp ground cumin
1/2 tsp ground black pepper
1 tblsp chicken soup powder (use Osem or Telma)
1/2 tsp turmeric
1 cup dried chick peas
1 cup barley
4 medium potatoes, peeled
4 eggs

In a large, HEAVY pot with a HEAVY lid (important), fry onions in 2 tbslp of vegetable oil, until soft and transluscent. Add tomato paste and mix. Add water until the pot is filled 1/2 way. Add meat and bones, and bring to a boil. Add cumin, pepper, chicken soup powder, turmeric, chick peas, barley, poatoes, and bring to a boil. Cover, turn heat to low and simmer for one hour.

Heat oven to 200 degress. Add just enough water to the pot so that all ingredients are just covered. Add the eggs on top, spaced around. Cover the pot with aluminum foil and crinkle the edges to form a good seal. Put the pot lid back on. Bake in the oven for 12 - 14 hours. Check every few hours and add a little water if necessary. Don't worry if it burns a little, just don't let it burn too much or get dried out. If you can't check it periodically (because you're going to sleep or going out), just add lots of water. That's why you have to use a big pot, too. And don't worry about exact timing - you cannot overcook it.

It should not have any water left, but should be moist.

I usually do this in the evening, and then put it in the oven before going to sleep. A few hours later, you're guaranteed to wake up from the fantastic smell, which will permeate your house.

When ready to serve, serve each person a few big spoonfuls, making sure to include one egg, one potato, and some meat. When the eggs are peeled, they'll be a nice brownish color and have a wonderfully nutty taste.