Dafina

Dafina Ingredients

1 c Chick-peas which have been	1/4 ts Ground cloves
Salt and pepper to taste	10 Eggs
1/4 ts Tumeric	1 Beef tongue (optional)
1/2 ts Mace	2 c Rice, uncooked
1 Entire head garlic	1/2 c Vegetable oil
1 Onion, sliced	6 Yams or sweet potatoes,
1 4-pound top rib, breast of	10 Whole potatoes, peeled (up
1 lb Ground meat	4 Dates, pitted (up to 6)
1/2 c Sugar	Water
1 ts Cinnamon

Instructions for Dafina

The Jewish Holiday Kitchen, Joan Nathan The following dafina recipe from Morocco is outstanding. The meatloaf, made from ground walnuts, ground beef, cinnamon, and sugar, is a marvelous Moroccan addition. By sealing the stew tightly and cooking for about 18 hours, the result is a melt-in-your-mouth meat stew. It can be served in 3 courses. The broth becomes a soup with the addition of thin, vermicelli-like fidellos noodles. Then come the vegetables, and finally the meat course. Follow this with a light fruit dessert rather than a heavy kugel. 1. Using a large 9-quart casserole with a tight-fitting lid, place the chick-peas on the bottom. Sprinkle with salt and pepper and add tumeric and mace. 2. Place the garlic cloves, onion, and brisket on top of the chick-peas. Sprinkle again with salt and pepper. 3. Combine the ground meat, sugar, cinnamon, cloves, and 2 eggs and form into a meat loaf. Cover tightly with aluminum foil and place next to the meat. 4. If using tongue, place that in with the rest of the meat. 5. Put the rice loosely in a cheesecloth and close tightly. Place on top of the meat. Pour the oil over the rice. 6. Surround the rice with the yams or sweet potatoes, the white potatoes, the dates, and the remaining 8 eggs. Sprinkle again with salt and pepper. 7. Add water up to the top of the potatoes about 3/4 full. Bring to a boil, cover, and simmer 1 hour on top of the stove. Add more water, if necessary, to keep it 3/4 full. 8. Preheat the oven to 250-degrees F. and place the dafina in the oven. Leave overnight or for at least 10 hours. Do not open until ready to serve. Place the vegetables in one dish, the meat in another, the rice in a third, and the broth in a fourth, as a soup course. Posted to JEWISH-FOOD digest V97 #009 From: Pat Gold Date: Sat, 31 Aug 1996 18:32:02 -0700

Main Ingredient: Cuisine: Uncategorized

More like this...

Dafina (Morroccan Sabbath Stew)

Ingredient Insight - look inside this recipe

Beef	Cinnamon	Cloves	Eggs
Garlic	Mace	Onion	Potato
Rice	Sugar	Sweet Potato	Vegetable oil

for flavor and categorization

Recent searches:   thai   macaroni cheese   lo pasta   evaporated milk pasta   crab meat stuffing   cream tartar frosting   mexican chocolate   grilled shark   how to make rosemary tea   fish curing   savory pie crust   pickle   white cheese cake   basil spread   eggs broccoli cheese   meatballs barbecue   fudge banana   soft batch chocolate chip cookies   almond beans   sauce cocktail shrimp