Entree: Morocco – Moroccan Jewish Cuisine – דפינא ➤ Dafina (Slow-cooked Moroccan Jewish Shabbat stew of meat, legumes, grains, potatoes and eggs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 10 hrs

Total 10 hrs

Ingredients

- 2.5 lb (1.13 kg) beef chuck, cut into large stew pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) dried white beans or navy beans, soaked overnight and drained
- 3 medium potatoes, peeled and halved, approx. 1.5 lb (680 g)
- 1 cup (200 g) short-grain rice or barley (choose rice for softer texture)
- 6 large eggs, approx. 300 g total
- 2 medium onions, thinly sliced (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 15 g)
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) rendered beef fat or schmaltz (optional) or additional olive oil
- 2 tbsp (30 ml) tomato paste
- 1 cinnamon stick
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) kosher salt, plus more to taste
- 6 cups (1.4 L) water or low-sodium beef broth
- 1/2 cup (75 g) prunes or dried apricots (optional for a touch of sweetness)
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh parsley for serving (optional)

Instructions

1. Preheat oven to 225°F (110°C) if cooking in oven (alternatively use a very low simmer on the stovetop or a slow cooker set to low).
2. In a large Dutch oven or heavy ovenproof pot, heat olive oil and rendered fat over medium heat. Sauté sliced onions until translucent and beginning to brown, about 8–10 minutes. Add garlic and tomato paste, cook 1–2 minutes.
3. Add beef pieces and brown briefly on all sides, about 5 minutes. Stir in cumin, turmeric, paprika, black pepper and salt, coating meat and onions with spices.
4. Add soaked and drained chickpeas and beans to the pot. Nestle in potatoes and dried fruit if using. Pour in water or beef broth and add the cinnamon stick and bay leaf. Bring to a gentle simmer.
5. Sprinkle the rice (or barley) evenly over the top without stirring it in. Carefully tuck whole eggs (unpeeled) into the liquid so they cook in the stew and remain intact.
6. Cover the pot and transfer to the oven. Cook slowly for 8–10 hours, or overnight, until meat is very tender and flavors are melded. If using stovetop, maintain a very low simmer and check occasionally to ensure liquid remains sufficient; if using slow cooker set on low, cook 8–10 hours.
7. After cooking, remove eggs, cool slightly, peel and return to pot if desired. Stir gently to combine rice/grains into the stew and adjust seasoning with salt and pepper.
8. Serve hot, garnished with chopped parsley. Leftovers develop deeper flavor and reheat well.