Dafina - Moroccan Sabbath Stew

6 to 8 servings 1. Soak the chickpeas in water overnight. Drain.

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

Combine all the ingredients.

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

Kouclas bi Ruz Moroccan Rice Dumpling

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