1 16 ounce bag garbanzo beans,
1 whole head of garlic, unpeeled with
top cut off
2 pounds boneless cheek meat (any
fatty meat will work)
3-4 marrow bones (optional)
12 small red potatoes, washed
2 large sweet potatoes, peeled & halved
1 large onion, peeled and halved
2 pitted dates
1 tablespoon honey
Salt and pepper
1 dozen eggs, rinsed
- In a large pot or crock pot, place the garbanzos, garlic, meat, potatoes, sweet potato, onion, dates and honey.
- Season well with salt, pepper and a drizzle of olive oil.
- Add water to cover the ingredients halfway up the pot.
- Over medium heat, cook for 1-2 hours.
Served along side 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
Cayenne pepper or harissa, to taste (optional)
4 cups of water
2 cups wheat berries or regular wheat, soaked overnight
- In a small pot or crockpot, heat olive oil over medium heat. Add onions and sauté until golden.
- Add sweet potato, garlic, spices and cayenne or harissa and stir well.
- Add 4 cups of water and wheat berries and bring to a boil.
- Lower heat, cover and cook for one hour.
- Cook overnight in a crockpot set to low or on a hot plate or in a low oven, next to the dafina.
1-2 cups white rice, soaked and rinsed
2 tablespoons avocado or vegetable oil
Salt and pepper
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 cup currants or raisins
Toss all the ingredients and place in a cloth bag.
- After cooking the stew, add the cloth bag with rice and eggs to the pot. Simmer one more hour.
- Just before Shabbat, add more water if needed and bring to a boil. Cook in crockpot set to low or on a hot plate or an oven set to 250°F. Cook dafina until lunch time next day.
- Remove rice from cloth bag into a bowl.
- Remove eggs, peel and cut in half, sprinkle with salt on a plate.
- Carefully remove sweet potatoes, and potatoes, place on a large platter, drizzled with the juices on top.
- In a large bowl, ladle the meat and beans with lots of the broth.