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Dafina I (M, TNT)
Source: Unknown
Serves: 4 to 6

8 oz. (about 1-1/4 cups) dried chickpeas
3 tablespoons vegetable oil
2 medium yellow onions, chopped (about 1 cup)
4 whole cloves garlic
1 pound beef or veal marrow bones
3 pounds beef brisket, short ribs, or chuck roast, cut into 4 pieces
12 to 16 medium potatoes (4 to 5 pounds), peeled, OR 1/2 cup bulgur
5 to 6 pitted dates OR 3 tablespoons honey
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric OR 6 saffron threads, crumbled
About 2 teaspoons salt
Ground black pepper to taste
1 recipe Kouclas (click here for recipe)
6 to 8 large eggs, in shell

Soak the chickpeas in water overnight. Drain.

Heat the oil in a 6- to 8-quart pot over medium heat. Add the onions and sauté until soft and translucent, 5 to 10 minutes.

Add, without mixing, the chickpeas, garlic, bones, meat, potatoes or bulgur, dates or honey, paprika, cumin, cinnamon, turmeric or saffron, salt, and pepper. Place the kouclas in the center of the dafina and arrange the eggs around it. Add enough water to cover.

Bring to a boil, cover, reduce the heat to medium-low, and simmer, occasionally skimming the foam, for 1 hour.

Tightly cover the pot, place on a blech (a thin sheet of metal placed over the stove top) over low heat or in a 225°F oven, and cook overnight. Or transfer to a slow crockpot cooker set on low to cook overnight.

Dafina is traditionally separated into different dishes before serving: the chickpeas and cooking liquid in one bowl, the eggs in a second, the potatoes in a third, the meat in a fourth, and the dumpling in a fifth.

Posted by Angel Katz

Nutritional Info Per Serving: N/A