Dfina(Sabbath Stew)

* Exported from MasterCook *

Dfina (Sabbath Stew)

Recipe By : Cooking the Israeli Way by Josephine Bacon
Serving Size : 8 Preparation Time :0:00
Categories : Main Courses- Beef Shabbat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups chickpeas -- (1/2 pound)
1 1/4 cups navy beans -- (1/2 pound)
4 tablespoons vegetable oil
2 large onions -- finely chopped
6 small new potatoes -- peeled
2 pounds beef (flank steak, short ribs or brisket) -- cut
into 2" cubes
8 uncooked eggs in their shells
4 cloves garlic -- finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper

Place the chickpeas and navy beans in separate bowls. Add enough water to each
bowl to just cover and soak overnight.
Preheat oven to 375 degrees F. In a medium skillet, heat oil over medium high
heat and saute onions until golden brown. Place potatoes, onions, meat, and egg
s in their sheels into a large ovenproof pot or casserole with a tight fitting
lid. (Be careful not to break eggs.) Drain chickpeas and beans, discarding soak
ing liquid, and add them to the pot. Add garlic, coriander, cumin and allspice
and mix well. Add enough water to pot to barely cover contents. If lid of pot
does not fit tightly, put a layer of foil between pot and lid. Bake stew for 1
hour. Stir in salt and pepper. Reduce heat to lowest setting and cook for 5 to
8 hours.
Remove eggs from shells and cut into quarters. Serve stew hot, garnished with e
gg.

*This version is from Egypt and is characterized by the hard-cooked eggs which
have delicious, creamy yolks from cooking so slowly.
Cooking the Israeli Way by Josephine Bacon p. 38
Lerner Publications Co. 1986 ISBN: 0- 8225-0912-1

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