Dafeena (middle east cholent)

Yield: 1 servings

Measure Ingredient
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The eggs in this Oriental version of this Shabbat dish take on a marvelous taste, creamy texture, and rich brown color.

................................................................ 2-2½ lb Beef; cut into large chunks or 1 Whole Chicken 2 c Chickpeas (garbanzo beans); soaked overnight 1 lg Onion; sliced 6 ea Raw Eggs with carefully washed shells 6 md Potatoes; cut into quarters or eighths 2-3 ea Garlic Cloves; diced ½ ts Cinnamon ½ ts All-Spice ¼ ts Ginger 1 ½ ts Salt ¼ ts Pepper x Water to cover (about 8-10 cups) 1 c Uncooked Rice; checked; washed; wrapped in cheesecloth Place all ingredients, except rice, in alarge pot with meat or chicken, potatoes, and eggs on top. Add water to cover, plus 1 inch.

Place rice in cheesecloth ++ loose enough for rice to double in volume ++ and tie securely. Place cheesecloth in pot, mostly below surface of water. Cover and bring to a boil. Lower heat and simmer for 1 hour. Place in 225F oven, or cover and cook on a covered stovetop over very low heat overnight, or cook slowly in a crockpot over high heat for almost an hour, then over low heat until ready to be eaten. VARIATION: The Sephardic Jews, especially the Persians, often stuff the whole chicken before placing it on top of the ingredients in the pot. Combine 1 cup of raw rice with 1 medium diced onuion, cut up gizzards if desired, 1 teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of cumin. Stuff chicken and sew or skewer opening together. Place on top of other ingredients with the potatoes and eggs, cover and cook slowly overnight until lunch the next day.

From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.

Lefkowitz

Submitted By SAM LEFKOWITZ On 05-14-95

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