Moroccan Dafina

Dive into the warm, aromatic world of Moroccan cuisine with this comforting Dafina recipe—a traditional Jewish Sabbath stew that simmers to perfection over 10–12 hours. Packed with tender beef brisket, hearty chickpeas, russet and sweet potatoes, and a fragrant mix of cinnamon, ginger, turmeric, and paprika, this one-pot wonder delivers layers of mouthwatering flavors. Whole eggs and a unique rice pouch are nestled in the stew, adding richness and texture, while optional prunes provide a subtly sweet contrast. Perfect for Sabbath celebrations or any occasion calling for slow-cooked magic, Moroccan Dafina is a true culinary treasure that brings family and tradition together around the table.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:780 mins

Total Time:810 mins

Servings: 6

Ingredients

• 900 g Beef brisket or stew meat
• 200 g Chickpeas (dried, soaked overnight)
• 150 g Short-grain rice
• 3 large Russet potatoes
• 1 large Sweet potato
• 6 large Eggs (whole, in the shell)
• 4 large Garlic cloves
• 2 medium Onions
• 1 tsp Ground cinnamon
• 1 tsp Ground ginger
• 2 tsp Paprika
• 1 tsp Turmeric
• 2 tsp Salt
• 1 tsp Black pepper
• 3 tbsp Olive oil
• 1.5 l Water
• 100 g Prunes (optional)
• 150 g Rice (for the rice pouch)

Directions

Step 1

1. Begin by soaking the dried chickpeas overnight in a bowl of water. Drain them before use.

Step 2

2. Peel the russet potatoes and sweet potato, cutting them into large chunks.

Step 3

3. Stuff the rice for the rice pouch into a small cheesecloth bag or a rice cooking bag, tying it securely.

Step 4

4. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onions (peeled and quartered) and garlic cloves (peeled but left whole). Stir and sauté for 5 minutes until fragrant.

Step 5

5. Add the beef brisket or stew meat to the pot and brown it on all sides, ensuring the meat is well-sealed.

Step 6

6. Layer the soaked chickpeas, potato chunks, sweet potato, and eggs (in their shells) over the beef in the pot.

Step 7

7. Place the rice pouch on top of the other ingredients.

Step 8

8. Sprinkle the ground cinnamon, ground ginger, paprika, turmeric, salt, and black pepper evenly over the contents of the pot.

Step 9

9. If using prunes, add them to the pot for a sweet and savory contrast.

Step 10

10. Pour water into the pot until all ingredients are covered, approximately 1.5 liters.

Step 11

11. Bring the pot to a boil over medium heat, then reduce the heat to low to achieve a gentle simmer.

Step 12

12. Cover the pot tightly, ensuring minimal steam escape, and cook for 10–12 hours. Traditionally, this dish is prepared on Friday evening and left to simmer overnight for the Sabbath meal.

Step 13

13. Serve the Dafina hot, arranging the beef, potatoes, eggs, chickpeas, and rice on a large platter. Peel the eggs before serving.

Nutrition Facts

Serving size	4713.9 grams (4713.9g)

Amount per serving	% Daily Value*
Calories	5190

Total Fat 248.00g	318%
Saturated Fat 83.20g	416%
Polyunsaturated Fat 6.30g
Cholesterol 1877mg	626%
Sodium 6282mg	273%
Total Carbohydrate 469.40g	171%
Dietary Fiber 52.50g	188%
Total Sugars 82.80g
Protein 273.50g	547%

Vitamin D 246IU	1230%
Calcium 818mg	63%
Iron 53mg	294%
Potassium 10373mg	221%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 21.0%

Carbs: 36.1%