DAFINA

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 cup Chick-peas which have been soaked in water overnight
  • Salt and pepper to taste
  • 1/4 tsp Tumeric
  • 1/2 tsp Mace
  • 1 Entire head garlic
  • 1 Onion, sliced
  • 4-pound top rib, breast of beef, or brisket
  • 1 lb Ground meat
  • 1/2 cup Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Ground cloves
  • 10 Eggs
  • 1 Beef tongue (optional)
  • 2 cup Rice, uncooked
  • 1/2 cup Vegetable oil
  • 6 Yams or sweet potatoes, peeled (up to 7)
  • 10 whl potatoes, peeled (up to 12)
  • 4 Dates, pitted (up to 6)
  • Water

Directions

  • 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.
  • Place the garlic cloves, onion, and brisket on top of the chick-peas.
  • Sprinkle again with salt and pepper.
  • 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.
  • If using tongue, place that in with the rest of the meat.
  • Put the rice loosely in a cheesecloth and close tightly.
  • Place on top of the meat.
  • Pour the oil over the rice.
  • 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.
  • 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.
  • 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.

Notes

From www.fooddownunder.comThe 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.

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