📝 About This Recipe
Adafina is the soulful, slow-cooked heartbeat of Sephardic Jewish cuisine, predating the Spanish Inquisition and serving as the direct ancestor to the modern Hamin and Cholent. This fragrant 'hidden' stew is characterized by its deep mahogany color and the aromatic trio of cumin, cinnamon, and saffron that perfumes the home for hours. Traditionally prepared on Friday afternoon and simmered overnight, it transforms humble chickpeas, fatty brisket, and honey-hued eggs into a meltingly tender masterpiece.
🥗 Ingredients
The Base & Legumes
- 2 cups Dried Chickpeas (soaked in water overnight and drained)
- 2 large Yellow Onions (peeled and left whole or halved)
- 1 head Garlic (top sliced off to expose cloves, kept intact)
The Proteins
- 3 pounds Beef Brisket or Chuck Roast (cut into large 3-inch chunks)
- 1 piece Lamb Shank (optional, for added depth of flavor)
- 6-8 pieces Eggs (in their shells, washed carefully)
Vegetables & Aromatics
- 2 large Sweet Potatoes (peeled and cut into thick rounds)
- 4-6 pieces Dates (pitted, to add subtle sweetness and color)
- 3 tablespoons Olive Oil (extra virgin)
Spices & Liquid
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cinnamon
- 1 pinch Saffron Threads (bloomed in 2 tbsp warm water)
- to taste Salt and Black Pepper (be generous with the salt)
- 6-8 cups Beef Stock or Water (enough to cover ingredients by 2 inches)
👨🍳 Instructions
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1
Begin by heating the olive oil in a large, heavy-bottomed Dutch oven or a slow cooker over medium-high heat.
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2
Sear the beef chunks and lamb shank until deeply browned on all sides; this Maillard reaction is crucial for the final flavor of the broth. Remove and set aside.
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3
In the same pot, lightly sauté the onions for 5 minutes until they begin to soften and pick up the brown bits from the meat.
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4
Layer the soaked chickpeas at the bottom of the pot, followed by the seared meat and the whole head of garlic.
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5
Add the sweet potato rounds and the pitted dates around the meat. The dates will melt into the sauce, providing a rich, dark hue.
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6
Whisk the cumin, turmeric, cinnamon, salt, and pepper into your stock or water, then pour it over the ingredients until everything is submerged.
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7
Add the bloomed saffron liquid to the pot for that signature golden-red glow.
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8
Gently nestle the raw eggs (in their shells) into the liquid. They will hard-boil and then slowly caramelize over the next several hours.
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9
Bring the liquid to a gentle boil, then immediately reduce to the lowest possible simmer.
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10
If using an oven: Cover with a tight-fitting lid (or a layer of foil then the lid) and place in a 225°F (110°C) oven. If using a slow cooker: Set to 'Low'.
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11
Cook for a minimum of 12 hours, though 15 hours is ideal. Check occasionally to ensure there is still liquid; add a splash of boiling water if it looks dry.
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12
Before serving, carefully remove the eggs. Peel them to reveal a beautiful 'Haminado' style brown egg white.
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13
Taste the broth and adjust seasoning if necessary. The chickpeas should be buttery and the meat falling apart.
💡 Chef's Tips
For the most authentic flavor, use a mix of beef and marrow bones to create a silky, rich mouthfeel. Do not skip the dates; they are the secret to achieving the traditional dark 'mahogany' color without using artificial browning agents. If you want a 'dryer' stew, place a piece of parchment paper directly on the surface of the food before closing the lid to prevent excessive evaporation. Make sure your chickpeas are fresh; old dried chickpeas may remain hard even after 15 hours of cooking. To serve traditionally, separate the broth into bowls as a first course, followed by the meat, vegetables, and eggs as a second course.
🍽️ Serving Suggestions
Serve the caramelized eggs (Haminados) halved with a sprinkle of cumin and sea salt. Pair with a side of nutty brown rice or couscous to soak up the aromatic broth. Offer a bright, acidic accompaniment like 'Schug' (Yemenite chili paste) or pickled turnips to cut through the richness. A simple salad of parsley, lemon, and red onion provides a refreshing contrast to the slow-cooked flavors. Serve with a glass of full-bodied Spanish red wine, such as a Rioja or Ribera del Duero.