Time: 1 hr prep, 15 hr cook
Description
Moroccan equivalent of cholent. Meant to be cooked overnight and eaten Shabbat afternoon
Ingredients:
Dafina
1 pound veal marrow bones (optional)
Olive oil
1 large spanish onion, thinly sliced
1 teaspoon saffron threads
4 garlic cloves, chopped
3 pounds brisket or chuck roast, cut into 3 x 5 inch chunks
salt and pepper
2 cups dried chick peas, sorted through, soaked overnight, drained.
12 small new potatoes, peeled
3 tablespoons Moroccan Spice Mix
8 pitted dates
8 large eggs in their shells
2 cups Essential Chicken Stock
Wheat Berries
Olive Oil
1 large spanish onion, peeled and chopped
2 garlic cloves, finely chopped
1 cup basmati rice, rinsed
1/2 cup wheat berries, rinsed
3 cups chicken stock
Moroccan Rice Dumpling
1/2 pound ground beef or lanb
3/4 cup walnuts or ublanched almonds
1/4 cup sugar
1/2 cup chopped fresh flat-leaf parsley
2 large eggs, whisked lightly
1 cup uncooked basmati rice, preferrably brown basmati
1 Tbsp Moroccan Spice Mix
1 tsp salt
pepper
Directions
1. For marrow bones: preheat oven to 400°F. Rub the bones with olive oil and place them in a roasting pan. Roast the bones for 45 minutes until they are very dark brown but not black. Transfer the bones to the slow cooker insert.
2. Preheat a 6.5 qt slow cooker to Low
3. Place a large saute pan over medium heat. Lightly coat the bottom of the pan with olive oil.
4. Add the onion and saffron and cook, stirring occasionally, until the onion is brown and very soft, about 10 minutes. Add the garlic and cook for several minutes until the garlic is very fragrant and has softened slightly. Transfer the onion and garlic to the slow cooker.
5. Season the meat with salt and pepper. Add a little more oil to the saute pan and brown the meat in batches on all sides, total 5-7 minutes. Transfer the meat to the slow cooker. Add the chick peas, potatoes, spice mix, and dates to the insert. Stir with a large spoon to combine. Gently bury the eggs in the mixture.
6. Make the Wheat berries. place a clean saute pan over medium heat. Lightly coat the bottom of the pan with olive oil. Add the onion and aute until the onion is translucent and softened. Add the garlic, rice, and what berries. continue cooking until the rice has turned a golden brown, 3-5 minutes.
7. Place wheat mixture in an earthenware cup and bury the cup only enough so you can pull it out.
8. Add the chicken stock to the Dafina mixture. Add water to barely cover.
9. Make the dumplings. Mix the ground meat, ground nuts, sugar, parsley, whisked eggs, rice, spice mix, salt, and pepper together in a large bowl. Knead the mixture to get a smooth texture.
10. Cut a large piece of cheesecloth. Place the mixture in the cheesecloth. Roll the mixture into a sausage shape about 1.5x10 inches. Tie the ends with kitchen twine. Place the dumping on top of the Dafina.
11. Cover and cook on Low for 15 hours.
12. Serve the Dafina. Carefully remove the dumpling, unwrap it, cut into chunks and place it on a platter. Remove the wheat mixture and place it in a serving bowl. Remove the eggs and place them in a separate bowl or on the patter. Spoon the Dafina into another bowl or onto the platter. Place the marrow bones, if used, in another bowl or on the platter. Each person can customize his own plate.
