Recipes

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.