Dafina
דפינה
MoroccoSephardiShabbat, Hanukkah Meat (Fleishig) 855 min 6 servings Medium

A Moroccan slow-cooked Shabbat stew, also known as skhina.
Ingredients
- •2 lbs beef or chicken, cut into chunks
- •1 can chickpeas, drained
- •4 medium potatoes, peeled and quartered
- •2 eggs, unpeeled
- •1 cup wheat berries or rice
- •1 tablespoon cumin
- •1 teaspoon cinnamon
- •Salt and pepper to taste
- •Water to cover
Instructions
- 1
In a large pot, layer the beef or chicken with chickpeas, potatoes, and wheat berries or rice.
- 2
Add the unpeeled eggs and sprinkle with cumin, cinnamon, salt, and pepper.
- 3
Cover with water and bring to a boil.
- 4
Reduce heat to low, cover, and let simmer for 12-14 hours.
Kosher notes
Meat (Fleishig) must be kosher.
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