Ingredients for 6 people
- 1 kg of fairly fatty beef (chuck or shank)
- 1 marrow bone or 1 calf’s trotter
- 200 g large raw chickpeas
- 1 kg of potatoes
- 1 onion
- 6 cloves of garlic
- 1 head of garlic, unpeeled
- 200 g of wheat or wheat groats and/or 200 g of rice
- 6 eggs
- 1 sachet of Spigol (mixture of spices) or mixture of turmeric, mace, cinnamon
- 1 or 2 tbsp. to s. honey
- 3 dates or dried apricots (optional)
- olive oil
- salt pepper
The preparation
On Thursday evening, soak the chickpeas in a large volume of water, with 1 tbsp. to s. of baking soda.
On Friday afternoon, rinse and dry the meat. Slice the onion. Peel the potatoes and garlic cloves. In a large cast iron casserole dish, brown the onion. Brown the meat and add salt. Add the spices, garlic, honey, potatoes. Mix well. Add the bone and/or stem, the drained chickpeas, the dried fruits, the eggs in their shells. Cover with water (or broth). Salt.
Rinse the wheat and/or rice thoroughly, and place each cereal in a separate cooking bag, with a pinch of salt and a spoonful of oil. Wet the sachet(s) and place them on the ingredients. Return to high heat for a few minutes, then on a plate at minimum temperature or in the oven at 100°C, “cementing” the lid well (with paste).
On Saturday, serve the dafina in several dishes: in a first dish, the meat, chickpeas, potatoes and head of garlic, in a second, wheat, rice and peeled eggs, in a third , the sauce. Season to taste, add cumin, a drizzle of argan oil or olive oil. Serve with a green salad or (in season) a tomato salad.