Moroccan Dafina
RACHEL’S DAFINA
Also known as hamin, adafina, skhina or La Daf
1 bag garbanzo beans, soaked overnight
Small red potatoes and small sweet potatoes (1-2 small potatoes per person)
Meat (cheek meat or any fatty meat)
Marrow bones
1 large onion, cut in half
Pitted dates, for color
1 whole head of garlic, unpeeled, with top removed
12 eggs
Place beans, red potatoes, sweet potatoes, meat, bones, onion, dates, garlic in large pot. Season well with salt, pepper and a drizzle of olive oil.
Add water to cover halfway.
Cook for 1-2 hours, depending on size of pot.
Meat loaf
1 pound ground beef
1 egg
Handful bread crumbs or potato starch
1/2 cup sliced almonds
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Handful fresh parsley, chopped
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Mix all ingredients and form a log and place in cloth bag (cloth bags can be found at kosher markets).
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Set this aside.
(For vegetarian version, substitute 4 large, sliced caramelized onions for meat.)
Rice
1-2 cups white rice, rinsed
2 tablespoons oil
Salt to taste
Pepper to taste
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 cup currants or raisins
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Toss ingredients and place in a cloth bag.
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After 1-2 hours of cooking stew, add cloth bags with rice and meatloaf to pot.
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Boil 1 egg per person in shells for a few minutes until half hardboiled.
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Add eggs to pot. Make sure there is enough water covering potatoes, and cook for 1-2 more hours.
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Just before Shabbat, add more water if needed, bring to boil, then place in oven at 250 F or on low in crockpot or on a low heat placa.
Orisa
serve with Dafina
1/2 cup of olive oil
2 large onions, chopped
2 large sweet potatoes, cut in large pieces
1 large head garlic, whole and unpeeled
1 tablespoon paprika
1 teaspoon pepper
1 teaspoon cumin
2 chicken bouillon cubes (for vegetarian, use non-chicken bouillon)
Cayenne or harissa, to taste (optional)
4 cups of water
1 small bag soft wheat berries (about 2 cups) or regular wheat boiled until soft or soaked overnight
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In a small crockpot or small pot, sauté onions in olive oil until golden.
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Add other ingredients and mix well. Add cayenne or harissa, if using.
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Add 4 cups of water and wheat berries, cover and cook for one hour
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Place in crockpot on low all night, or place on placa or in low oven, next to your dafina.
