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Dafina II (M)
Source: "Classic Kosher Cooking," by Sara Finkel
Serves: 6-8

2 to 2-1/2 lbs. beef, cut into large chunks or 1 whole chicken
2 cups chickpeas (garbanzo beans); soaked overnight
1 large onion, sliced
6 raw eggs with carefully washed shells
6 medium potatoes, cut into quarters or eighths
2 to 3 garlic cloves, diced
1/2 tsp. cinnamon
1/2 tsp. all-spice
1/4 tsp. ginger
1-1/2 tsp. salt
1/4 tsp. pepper
Water to cover (about 8 to 10 cups)
1 cup uncooked rice, checked and washed, wrapped in cheesecloth

Place all ingredients, except rice, in a large pot with meat or chicken, potatoes, and eggs on top. Add water to cover, plus 1". Place rice in cheesecloth--loose enough for rice to double in volume--and tie securely. Place cheesecloth in pot, mostly below surface of water. Cover and bring to a boil.

Lower heat and simmer for 1 hour. Place in 225°F oven, or cover and cook on a covered stovetop over very low heat overnight, or cook slowly in a crockpot over high heat for almost an hour, then over low heat until ready to be eaten.

The Sephardic Jews, especially the Persians, often stuff the whole chicken before placing it on top of the ingredients in the pot. Combine 1 cup of raw rice with 1 medium diced onion, cut up gizzards if desired, 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of cumin. Stuff chicken and sew or skewer opening together. Place on top of other ingredients with the potatoes and eggs, cover and cook slowly overnight until lunch the next day.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A