Go Back
A portrait view of a hearty Dafina stew served in a white bowl, featuring tender meat, whole chickpeas, and a whole egg, set against a dark, moody background.
Kosher Cowboy

Dafina: The Traditional Moroccan Shabbat Stew

A traditional Moroccan slow-cooked Shabbat stew featuring tender beef, marrow bones, beans, and eggs. An essential, heritage-rich centerpiece for the Sabbath table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 day
Servings: 8 servings
Course: Main Course
Cuisine: Moroccan, Sephardic
Ingredients Equipment Method

Ingredients
  

  • 1 lb roast beef, lamb, ribs, or flanken
  • 2 marrow bones
  • 4 medium red potatoes peeled and quartered
  • 1 cup navy beans soaked overnight or 1 can, drained
  • 1 small onion minced
  • 1 head garlic washed with top clipped
  • 1 tsp salt
  • 1 tsp cumin
  • ½ tsp nutmeg
  • 2 tsp paprika
  • ½ tsp pepper
  • 4 eggs in shell, rinsed
  • 4 cups water approx., as needed

Equipment

  • 1 Slow cooker
  • 1 Sauce pan

Method
 

  1. Prep: If using dry navy beans, pre-soak in cold water overnight. Wash the garlic head and clip the top to remove any sand.
  2. Sauté Base: In a saucepan, fry the minced onion until translucent. Stir in the garlic, salt, cumin, nutmeg, paprika, and pepper. Add 3 cups of water and bring to a simmer.
  3. Layer: Add the beans, meat, and marrow bones to the saucepan. Simmer covered for 30–45 minutes until the beans begin to soften.
  4. Slow Cook: Transfer all contents into a slow cooker. Add the whole eggs (in shells) and the quartered potatoes. Add remaining water until the potatoes are just submerged.
  5. Simmer: Cover and cook on low heat overnight (or at least 12–24 hours).
  6. Serve: Carefully remove the eggs, peel them, and arrange on a platter with the potatoes, meat, and bones. Serve the cooking juices and beans in a separate bowl.