Dafina - Moroccan Sabbath Stew

• 8 oz. (about 1-1/4 cups) dried chickpeas
• 3 Tablespoons vegetable oil
• 2 medium yellow onions, chopped (about 1 cup)
• 4 whole cloves garlic
• 1 pound beef or veal marrow bones
• 3 pounds beef brisket, short ribs, or chuck roast, cut into 4 pieces
• 12 to 16 medium potatoes (4 to 5 pounds), peeled, *or* 1/2 cup bulgur
• 5 to 6 pitted dates *or* 3 Tablespoons honey
• 1 Tablespoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric *or* 6 saffron threads, crumbled
• About 2 teaspoons salt
• Ground black pepper to taste
• 1 recipe kouclas (dumpling, 2 options below)
• 6 to 8 large eggs, in shell

2. Heat the oil in a 6- to 8-quart pot over medium eat. Add the onions and saute' until soft and translucent, 5 to 10 minutes.

3. Add, without mixing, the chickpeas, garlic, bones, meat, potatoes or bulgur, dates or honey, paprika, cumin, cinnamon, turmeric or saffron, salt, and pepper. Place the _kouclas_ in the center of the _dafina_ and arrange the eggs around it. Add enough water to cover.

4. Bring to a boil, cover, reduce the heat to medium-low, and simmer, occasionally skimming the foam, for 1 hour.

5. Tightly cover the pot, place on a _blech_ (a thin sheet of metal placed over the stove top) over low heat or in a 225-degree oven, and cook overnight. Or transfer to a slow crock-type cooker set on low to cook overnight.

6. _Dafina_ is traditionally separated into different dishes before serving: the chickpeas and cooking liquid in one bowl, the eggs in a second, the potatoes in a third, the meat in a fourth, and the dumpling in a fifth.

Kouclas bi Khobz Moroccan Bread Dumpling

• 1 cup bread crumbs
• 1 large yellow onion, chopped (about 3/4 cup)
• 3 large eggs
• 1/4 cup chopped fresh parsley
• 2 Tablespoons all-purpose flour
• Salt to taste

Combine all the ingredients.

Wrap loosely in a piece of cheesecloth or aluminum foil and tie securely.

Kouclas bi Ruz Moroccan Rice Dumpling

• 1 cup rice
• 4 ounces ground lamb or beef
• 1/2 cup ground walnuts
• 1/2 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon ground mace
• 1 teaspoon grated nutmeg
• About 1/2 teaspoon salt
• Ground black pepper to taste

Combine all of the ingredients. Wrap loosely in a piece of cheesecloth and tie securely.

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