Cooking Time: 1h – Serves: 4
There are different names for this dish, which is essentially a Sephardi Jewish cholent (stew). It may be called ‘La dfina’ but in Gibraltar it is known as Adafina. There is a saying in the North African Jewish community ‘un Chabbat sans dfina est comme un roi sans ville’ (A Saturday without Adafina is like a town without a king)
There are many versions of this recipe, each family will have its own, some Moroccan recipes will sweeten the ingredients and use spices such as cinnamon, turmeric, paprika and honey, but this is the traditional dish I know from the Attias family. This is a tasty and comforting meal that’s very filling. I suggest you skip breakfast if you’re having it for lunch!
- 225G Chickpeas Soaked in Water with a good pinch of Salt overnight in 2 pints of water (Strain, Rinse and Set Aside)
- 3 Tbsp Sunflower Oil
- 2 Large Onions Sliced
- 1.5KG of Brisket Beef
- 1 Kosher Salami (Take Wrapping Off)
- 175G of Long Grain Rice
- Pinch Saffron
- 1 Garlic Clove
- 8 Raw Eggs in Shells
- 8 Medium Potatoes (Parboiled)
- Boiling Water
- Large 1 Gallon Casserole Dish
- You will need a platter and some separate bowls as all ingredients are served separately
- On the platter place the two meats and arrange the potatoes around them
- Shell the eggs and put on separate plate
- Put the rice in a bowl
- Put the chickpeas and the delicious gravy into a separate bowl.
Pre heat the oven to 110°C
Using the oil brown off the brisket on the hob with onions and garlic.
Place the meat in the centre of the casserole pot. Put the unwrapped salami into the pot and the soaked chickpeas.
In a separate pan boil the rice until it is al dente, drain and add a pinch of saffron.
Put the rice into a muslin cloth and secure loosely so rice can expand.
Add rice to the casserole and add the eggs into casserole pot – (cooked eggs slow cooked in their shell is called ‘hamine’)
Place the parboiled potatoes on top of the eggs so all the ingredients are snuggly together. Add a dash of salt and pepper and fill with water to cover ingredients, plus one extra inch.
Place in the oven for at least 12 hours (ideally overnight) on a low setting. Check every few hours that water levels are good
Recipe by Tracey Poggio
Tip / Suggestion
I also tried this by replacing the salami with chorizo and turning the heat up to 130°C to stew for less time.