Dafina

Method

1. 1

   Step 1: The day before, soak the chickpeas and the wheat separately in cold water; drain before cooking.

2. 2

   Step 2: Mix the wheat with a tablespoon of oil, a pinch of salt and a little paprika and tie it loosely in a cloth bag or cheesecloth (so it has room to swell).

3. 3

   Step 3: Heat the oil in a large cast-iron pot and brown the meat on all sides. Add the peeled garlic cloves, turmeric, paprika, cinnamon, salt and pepper.

4. 4

   Step 4: Arrange the chickpeas, peeled potatoes, sweet potatoes in large chunks and the dates around the meat; add the bag of wheat.

5. 5

   Step 5: Carefully wash the eggs in their shells and nestle them among the other ingredients.

6. 6

   Step 6: Dissolve the honey in the water and pour it in so that the ingredients are just submerged. Bring to a boil and cook covered for 1 hour.

7. 7

   Step 7: Before Shabbat begins, transfer the pot to an oven preheated to 95–100 °C (or to a slow cooker) and leave it until Saturday lunch.

8. 8

   Step 8: It is served component by component in separate dishes: the meat, the chickpeas with potatoes, the wheat, the peeled brown eggs and the sauce.