Dafina - Moroccan Sabbath Stew
6 to 8 servings
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8 oz. (about 1-1/4 cups) dried chickpeas
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3 Tablespoons vegetable oil
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2 medium yellow onions, chopped (about 1 cup)
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4 whole cloves garlic
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1 pound beef or veal marrow bones
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3 pounds beef brisket, short ribs, or chuck roast, cut into 4 pieces
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12 to 16 medium potatoes (4 to 5 pounds), peeled, *or* 1/2 cup bulgur
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5 to 6 pitted dates *or* 3 Tablespoons honey
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1 Tablespoon paprika
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1 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground turmeric *or* 6 saffron threads, crumbled
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About 2 teaspoons salt
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Ground black pepper to taste
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1 recipe kouclas (dumpling, 2 options below)
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6 to 8 large eggs, in shell
1. Soak the chickpeas in water overnight. Drain.
2. Heat the oil in a 6- to 8-quart pot over medium eat. Add the onions
and saute' until soft and translucent, 5 to 10 minutes.
3. Add, without mixing, the chickpeas, garlic, bones, meat, potatoes
or bulgur, dates or honey, paprika, cumin, cinnamon, turmeric or saffron,
salt, and pepper. Place the _kouclas_ in the center of the _dafina_ and
arrange the eggs around it. Add enough water to cover.
4. Bring to a boil, cover, reduce the heat to medium-low, and simmer,
occasionally skimming the foam, for 1 hour.
5. Tightly cover the pot, place on a _blech_ (a thin sheet of metal
placed over the stove top) over low heat or in a 225-degree oven, and cook
overnight. Or transfer to a slow crock-type cooker set on low to cook overnight.
6. _Dafina_ is traditionally separated into different dishes before
serving: the chickpeas and cooking liquid in one bowl, the eggs in a second,
the potatoes in a third, the meat in a fourth, and the dumpling in a fifth.
Kouclas bi Khobz Moroccan Bread Dumpling
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1 cup bread crumbs
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1 large yellow onion, chopped (about 3/4 cup)
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3 large eggs
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1/4 cup chopped fresh parsley
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2 Tablespoons all-purpose flour
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Salt to taste
Combine all the ingredients.
Wrap loosely in a piece of cheesecloth or aluminum foil and tie securely.
Kouclas bi Ruz Moroccan Rice Dumpling
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1 cup rice
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4 ounces ground lamb or beef
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1/2 cup ground walnuts
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1/2 cup chopped fresh parsley
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2 large eggs, lightly beaten
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1 teaspoon ground cinnamon
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1 teaspoon ground mace
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1 teaspoon grated nutmeg
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About 1/2 teaspoon salt
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Ground black pepper to taste
Combine all of the ingredients. Wrap loosely in a piece of cheesecloth
and tie securely.