Dafina

Ingredients

• 1.2 kg (2.6 lb)beef or lamb
• 4potatoes
• 250 g (9 oz)chickpeas, soaked
• 150 g (5 oz)wheat berries or rice
• 6eggs, whole in shell
• 4dates or a spoon of honey
• 1 tspcinnamon
• 1 tsppaprika
• 6 clovesgarlic
• 1 1/2 tspsalt

Method

1. Begin by placing a large heavy pot on your work surface. Add the soaked chickpeas as the first layer, spreading them evenly across the bottom. This ensures they cook thoroughly, as they require the most time to soften.
2. Next, add the wheat berries or rice on top of the chickpeas. Distribute them evenly to form a uniform layer. This will allow them to absorb the flavors from the meat and spices above.
3. Place the beef or lamb on top of the grains. Cut the meat into large chunks if necessary, so it fits snugly in the pot. This positioning allows the meat to release its juices, flavoring the layers below.
4. Peel and quarter the potatoes, then arrange them around the meat. This placement helps the potatoes absorb the savory juices and become tender.
5. Gently nestle the whole eggs, still in their shells, among the potatoes and meat. This will allow them to cook slowly, taking on a rich, brown color from the surrounding ingredients.
6. Add the dates or a spoon of honey, tucking them into the layers. This will provide a subtle sweetness that balances the savory elements of the dish.
7. Sprinkle the cinnamon, paprika, and salt evenly over the top. Crush the garlic cloves slightly with the side of a knife and scatter them throughout the pot. These spices and aromatics will infuse the entire stew with their warm flavors.
8. Pour enough water into the pot to cover all the ingredients. This ensures even cooking and prevents the stew from drying out during the long cooking period.
9. Seal the pot tightly with its lid. Place the pot on the stove over the lowest possible heat, or transfer it to a preheated oven set to 95°C / 200°F. Allow the stew to cook undisturbed for 10–12 hours, during which time the flavors will meld and the ingredients will become tender.
10. When ready to serve, carefully remove the lid. The eggs should be stained brown, the meat should be spoon-tender, and the grains swollen and flavorful. Serve directly from the pot, ensuring each portion includes a bit of every layer.