Moroccan Dafina Food
DFINA (MOROCCAN BEAN STEW)
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 7h45m
Yield Eight to ten servings
Number Of Ingredients 16
Steps:
- Place chickpeas and beans in a bowl, cover with water to a depth of 2 inches and soak at least 4 hours or overnight. Drain and rinse the beans.
- Heat the oil in a heavy casserole. Add onions and saute until golden. Stir in the garlic, saute for a minute or so, then remove the vegetables from the casserole.
- Preheat oven to 300 degrees.
- Add lamb and saute until lightly browned. Stir in coriander, cumin and saffron. Stir in drained beans and the onion and garlic mixture. Tuck the potatoes, carrots and eggs (if using) among the other ingredients. Add 6 cups water. Bring to simmer.
- Skim the surface of the casserole, then cover and place in oven. Bake mixture for 1 1/2 hours, then add lemon juice and season to taste with salt and pepper. Place a layer of foil over casserole and place the lid back on. Lower temperature to 250 degrees. Bake 6 hours or longer, until liquid has been absorbed but ingredients are still moist.
- To serve, remove eggs, peel them, cut them in half and arrange them on top of the dfina. Sprinkle the dfina with toasted almonds and chopped mint.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 26 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 698 milligrams, Sugar 6 grams, TransFat 0 grams
MOROCCAN DAFINA
This is a Sephardic meat stew that is enjoyed on Shabbat (our day of rest). Although I'm an Ashkenazi Jew, I've always loved this on Shabbat, especially when my sister makes it. Don't worry if you don't know what kouclas is, once you see the ingredients for it, you'll understand what it is, even if you don't understand the definition of the word. Each ingredient is also served in separate dishes (eg potatoes, eggs, etc). It looks like a banquet meal like that.
Provided by Studentchef
Categories Stew
Time P1DT15m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Let chickpeas soak overnight, and then drain (what everyone in my family does is soak them early in the morning so that it would be ready for the evening).
- Heat oil in a large pot (preferably something big enough to hold all the ingredients, including water).
- Saute onions until translucent, about 5 minutes.
- Add the chickpeas, meat, potatoes, sweet potato (the potatoes and sweet potatoes you want to leave whole), and spices, without sauteing them.
- Add the bones.
- Add enough water cover everything.
- In a large bowl mix the ricwe with the beaten egg, add spices and gently mix. Wrap it in a cheesclothe, and add it to the stew.
- Add the eggs, and let it come to a boil. Let it simmer overnight, and continue to simmer until ready to serve for lunch.
- The water used to cover the stew and kouclas will eventually become a thick gravy sauce to serve over each individual dish.
Nutrition Facts : Calories 1618.2, Fat 71.5, SaturatedFat 25.3, Cholesterol 441.6, Sodium 1467.1, Carbohydrate 161.9, Fiber 22.6, Sugar 13, Protein 81.2
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