Dafina

דפינה

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

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. 1

    In a large pot, layer the beef or chicken with chickpeas, potatoes, and wheat berries or rice.

  2. 2

    Add the unpeeled eggs and sprinkle with cumin, cinnamon, salt, and pepper.

  3. 3

    Cover with water and bring to a boil.

  4. 4

    Reduce heat to low, cover, and let simmer for 12-14 hours.

Kosher notes

Meat (Fleishig) must be kosher.

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Global Jewish Kitchen — recipes are labeled meat, dairy, or pareve. We are not a kashrut agency. Customs differ. Ask your rabbi.