Stew
Dafina (Jewish-Moroccan Shabbat Stew)
About
Also called s'hina, this crown jewel of the Jewish-Moroccan Fassi and Marrakchi tables is a beef, chickpea and egg stew set to cook overnight so it is ready hot for Shabbat lunch without cooking on the day.
Equipment
- Very large heavy pot or slow cooker
- Bowl for soaking
- Frying pan
- Ladle
Ingredients
Beef chuck or short rib1.2 kg
Marrow bones2
Dried chickpeas1½ cups
Potatoes6
Whole eggs, in the shell8
Wheat berries or rice1 cup
Onions2
Garlic1 head
Pitted dates6
Turmeric1 tbsp
Sweet paprika1 tbsp
Ground cumin1 tsp
Cinnamon stick1
Olive oil3 tbsp
Salt and black pepperto taste
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