Adafina
Adafina is a chickpea stew made with lamb meat; it is a stew that is served as a single hot dish. It is very popular among Sephardic Jews because it is traditionally prepared in a clay pot on Friday night and eaten during Shabbat.
It appears in some ancient references also known as Adefina, the word originates from the Arabic word dafīnah which means treasure, buried hidden.
It is a stew that is served as a single hot dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 2 kilos meat, of brisket, or 1 kilo of brisket and 1 of shank
- 1 veal, (hand)
- 500 grams chickpeas
- 24 potatoes, or medium potatoes, peeled and shaped
- 10 eggs, haminad (boiled with 5 onion skins to darken)
- 1 onion, whole with skin
- 330 milliliters olive oil
- nutmegs, or mace (nutmeg shell)
- salt
- pepper
- water, cold
Preparation
15 mins
45 mins
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- Soak the chickpeas overnight. Boil the eggs along with the onion skins to achieve a dark color (haminad eggs).
- In a stainless steel pot, put in this order: oil, soaked chickpeas, meat tied with string, the beef hand, the hard-boiled eggs with shell, the whole peeled and shaped potatoes.
- Prepare the filling: half a kilo of minced meat with 100 grams of slightly boiled rice and 3 beaten eggs. Season with salt and pepper, add nutmeg. This filling is wrapped in a very fine cloth, tying the edges like a sausage.
- Season and cover with cold water. Cook, and as soon as the foam appears, remove it. Add the filling. Pour a little dark caramel on top, made with sugar in a pan.
- Cover and let cook all night on very low heat.
- Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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