📝 About This Recipe
Dafina is the legendary centerpiece of the Moroccan Jewish Sabbath, a rich, multi-layered stew traditionally buried in embers to cook overnight. This 'hidden' treasure features a symphony of textures—tender beef, creamy chickpeas, caramelized potatoes, and a unique spiced wheat berry pouch. Infused with dates and honey for a deep mahogany hue, it offers a complex, savory-sweet profile that defines the warmth of Sephardic hospitality.
🥗 Ingredients
The Base Layer
- 2 cups Chickpeas (dried, soaked overnight and drained)
- 3 pounds Beef Chuck Roast or Brisket (cut into large 3-inch chunks)
- 4 pieces Marrow Bones (beef or veal)
The Aromatics & Sweetness
- 2 large Yellow Onions (peeled and left whole or halved)
- 6-8 medium Potatoes (Yukon Gold or Red, peeled)
- 4-6 pieces Dates (Medjool, pitted)
- 2 tablespoons Honey or Silan (date syrup)
- 1 head Garlic (whole, top sliced off to expose cloves)
The Wheat Pouch (Hamin)
- 1 cup Wheat Berries or Pearl Barley (rinsed)
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika (sweet Moroccan paprika)
- 1/2 teaspoon Salt and Pepper (each)
Spices and Liquid
- 1 tablespoon Ground Cumin
- 1 teaspoon Turmeric
- 1 piece Cinnamon Stick
- 6-8 pieces Eggs (in their shells, washed carefully)
👨🍳 Instructions
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1
Begin by preparing the wheat pouch: In a small bowl, mix the wheat berries with olive oil, paprika, salt, pepper, and 1/4 cup of water. Place the mixture inside a specialized cooking bag or a piece of cheesecloth tied loosely to allow for expansion.
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2
In a very large, heavy-bottomed Dutch oven or a slow cooker, scatter the soaked and drained chickpeas across the bottom to create a base.
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3
Layer the large chunks of beef and the marrow bones over the chickpeas. Season the meat generously with salt and pepper as you go.
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4
Nestle the whole peeled potatoes, onions, and the head of garlic around the meat. The snugger the fit, the better the flavors will meld.
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5
Tuck the dates and the cinnamon stick into the gaps. These provide the essential natural sugars that will caramelize the stew over many hours.
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6
Place the prepared wheat pouch on top of the vegetables. Then, carefully rest the whole raw eggs (in their shells) on the very top.
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7
In a separate jug, whisk together 6-8 cups of water with the cumin, turmeric, honey, and additional salt. Pour this over the ingredients until everything except the very top of the eggs is submerged.
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8
Bring the pot to a boil on the stovetop over medium-high heat. Skim off any foam that rises to the surface to ensure a clean flavor.
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9
Once boiling, reduce the heat to the lowest possible setting. If using an oven, preheat it to 225°F (110°C). Cover the pot with a tight-fitting lid (you can even seal the edges with foil).
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10
Cook for a minimum of 12 hours, though 15-18 hours is ideal. The long, slow heat transforms the eggs (Haminados) into a creamy, brown-tinted delicacy and turns the meat butter-tender.
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11
Check the water level once or twice during the process; the ingredients should remain mostly covered. Add a little warm water if it looks too dry.
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12
To serve, carefully remove the eggs and peel them (they will be brown inside). Remove the wheat pouch and empty it into a bowl. Arrange the meat, potatoes, and chickpeas on a large platter, drizzling with the concentrated cooking liquid.
💡 Chef's Tips
Do not skip the marrow bones; they provide the gelatinous richness that gives the sauce its body. Ensure your wheat pouch is tied loosely, as grains expand significantly and can burst the bag if too tight. For the deepest color, you can add a clean onion skin to the cooking liquid and remove it before serving. If using a slow cooker, use the 'Low' setting for the entire duration to prevent the sugars from burning. Always use dried chickpeas; canned chickpeas will turn to mush during the overnight cooking process.
🍽️ Serving Suggestions
Serve with a side of spicy Moroccan Harissa for those who want to cut through the richness. A simple, bright Israeli salad of cucumbers and tomatoes provides a refreshing crunch. Pair with a glass of robust Kosher red wine, such as a Mevushal Cabernet Sauvignon. Serve the wheat berries separately as a side dish, fluffing them with a fork after removing from the bag. Traditionally enjoyed with warm, crusty Challah bread to soak up the dark, aromatic jus.