2 pound tender beef (head, shoulder or any other quality part)
1 cup chickpeas
1 cup whole wheat
1 cup rice
20 garlic cloves
5 pitted dates
Soak the chickpeas overnight
Soak the wheat for 2 hours
In a cooky bag, mix the rice with cumin, turmeric, salt (1/4 tsp of each would do it) and ½ cup of water. Tie the bag shake well and let it absorb all liquids.
Use a bowl to mix the wheat with salt, pepper, paprika, half of the garlic and a cup of water and let it sit for the water to absorb.
Add the content of the bowl to the cooky bag and tie it back.
In a pan, fry the chickpeas slightly in goose fat (if not available, use other substitute) and spread it at the bottom of the pot.
The same way fry slightly the potatoes and lay them as a layer on top of the chickpeas.
Then fry slightly the meat and put over the potatoes.
Now put the cooky bag on top of the meat and the eggs around the bag.
Sprinkle the rest of the garlic, the dates and the plums on top of everything.
Fill up water to cover everything but the cooky bag and the eggs.
Cook overnight in the oven in 225 deg. F.