Sephardic Recipes With A Modern Twist

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Moroccan Dafina

Moroccan Dafina


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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

  1. Mix all ingredients and form a log and place in cloth bag (cloth bags can be found at kosher markets).

  2. 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

  1. Toss ingredients and place in a cloth bag.

  2. After 1-2 hours of cooking stew, add cloth bags with rice and meatloaf to pot.

  3. Boil 1 egg per person in shells for a few minutes until half hardboiled. 

  4. Add eggs to pot. Make sure there is enough water covering potatoes, and cook for 1-2 more hours.

  5. 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


  1. In a small crockpot or small pot, sauté onions in olive oil until golden.

  2. Add other ingredients and mix well. Add cayenne or harissa, if using.

  3. Add 4 cups of water and wheat berries, cover and cook for one hour

  4. Place in crockpot on low all night, or place on placa or in low oven, next to your dafina.

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