Moroccan Dafina Shabbat Stew

Every Saturday (Shabbat) morning, the smell of Moroccan Dafina Shabbat Stew permeate throughout every Jewish Moroccan home. It is a scent engrained into our senses for life. The crusty drips from the lid of the slow cooker, the browned eggs and crusty potatoes are all signs that "this is the best one yet!"

Perla's Moroccan Dafina (Shabbat Stew "Hamin")

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4.20 from 5 votes

Prep time: 15 minutes minutes

Cook time: 1 day day

Total time: 1 day day 15 minutes minutes

Servings: 8 servings

Equipment

• Slow cooker

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DESCRIPTION

Every Saturday (Shabbat) morning, the smells of dafina permeate throughout every Jewish Moroccan home. It is a scent engrained into our senses for life. The crusty drips from the lid of the slow cooker, the browned eggs and crusty potatoes are all signs that "this is the best one yet!"

INGREDIENTS

 

1x2x3x

• ▢ 1 lb roast (beef, lamb, ribs, flanken)
• ▢ 2 marrow bones
• ▢ 4 medium red potatoes (peeled and quartered)
• ▢ 1 cup navy beans (or 1 can of beans)
• ▢ 1 small onion (minced)
• ▢ 1 head garlic (washed)
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon nutmeg
• ▢ 2 teaspoon paprika
• ▢ ½ teaspoon pepper
• ▢ 4 eggs (rinse shells)
• ▢ 4 cups water (or more, as needed)

INSTRUCTIONS

 

• Pre-soak the beans in cold water preferably overnight, if not for at least 1 hour. Clip the top off the garlic to remove any sand.
• Fry the onions until transparent, stir in the garlic, salt, cumin, nutmeg, paprika and pepper and cover with 3 cups of water. Layer the saucepan with beans, add the meat and marrow bones. Cook covered over medium temperature until the beans are tender. 
• In a saucepan, fry onions until translucent. Add 3 cups of water, salt, cumin, nutmeg, paprika, pepper.  Then layer with beans, meat and marrow bones.  Cover and cook at medium heat until beans are tender 30-45 minutes.
• Transfer all the contents of the saucepan into a crockpot. Then add the whole eggs (in shell) and then the potatoes. Add the remaining water until the potatoes on top are just submerged. Cover and cook on low, overnight.
• When ready to serve, peel eggs and display on a large platter with potatoes, marrow bones, and meat.  The juice and beans are served separately in a bowl.

NUTRITION

Calories: 297kcalCarbohydrates: 25gProtein: 20gFat: 13gSaturated Fat: 1gTrans Fat: 1gCholesterol: 114mgSodium: 1202mgPotassium: 798mgFiber: 5gSugar: 2gVitamin A: 194IUVitamin C: 38mgCalcium: 213mgIron: 4mg

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