Cholent Dafina (Moroccan Sabbath Stew) is a traditional Moroccan recipe for a classic stew of beef, potatoes, dates and chickpeas that's cooked with eggs and is typically served on the Sabbath. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Sabbath Stew (Cholent Dafina).
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Ingredients:
240g dried chickpeas
3 tbsp vegetable oil
2 medium yellow onions, chopped
4 whole garlic cloves
450g beef marrow bones
1.5kg beef brisket, cut into four pieces
15 medium potatoes, peeled (or 100g bulgur wheat)
6 dates, pitted (or 3 tbsp honey)
1 tbsp paprka
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground turmeric (or 6 saffron threads)
2 tsp salt
freshly-ground black pepper
1 kouclas dumpling
6 to 8 large eggs, in their shell
Method:
Soak the chickpeas in a bowl of water over night to soften. The following day drain and set aside. Heat the oil in a large (at least 6l) pot over medium heat. Add the onions and fry for about 6 minutes, or until soft and translucent. Add the drained chickpeas, garlic, bones, meat, potatoes (or bulgur wheat), dates (or honey), paprika, cumin, cinnamon, turmeric (or saffron), salt and black pepper.
Set the kouclas dumpling in the centre of the stew then arrange the eggs around the dumpling. Add enough water to cover the contents of the pan then bring the mixture to a boil, reduce to a simmer, cover and cook gently for about 1 hour, skimming any foam as it rises to the surface of the liquid.
Cover the pot very tightly (best done by laying a sheet of foil over the top and setting the lid on this. Place a thin sheet of metal over the stove top and sit the pot on this. Cook over night on the lowest possible setting (or cook in a crockpot; alternatively place in an oven pre-heated to 110°C).
Arrange in a serving dish with the dumpling in the centre and serve.
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