Moroccan Dafina

Name: Moroccan Dafina
Ingredients: Stew; 1 1/4 cups dried garbanzo beans; 3 tablespoons oil; 2 medium yellow onions, chopped; 1 lb beef bones with marrow; 3 lbs beef chuck roast; 12 potatoes, peeled; 1 sweet potato, peeled; 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 2 teaspoons salt; pepper, tot taste; 5 eggs, kept in a shell; Kouclas; 1 cup uncooked rice; 1 egg, lightly beaten; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; black pepper

21 ingredients

9 steps

Ingredients

Stew
1 1/4 cups dried garbanzo beans
3 tablespoons oil
2 medium yellow onions, chopped
1 lb beef bones with marrow
3 lbs beef chuck roast
12 potatoes, peeled
1 sweet potato, peeled
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons salt
pepper, tot taste
5 eggs, kept in a shell
Kouclas
1 cup uncooked rice
1 egg, lightly beaten
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
black pepper

Directions

1

Let chickpeas soak overnight, and then drain (what everyone in my family does is soak them early in the morning so that it would be ready for the evening).
2

Heat oil in a large pot (preferably something big enough to hold all the ingredients, including water).
3

Saute onions until translucent, about 5 minutes.
4

Add the chickpeas, meat, potatoes, sweet potato (the potatoes and sweet potatoes you want to leave whole), and spices, without sauteing them.
5

Add the bones.
6

Add enough water cover everything.
7

In a large bowl mix the ricwe with the beaten egg, add spices and gently mix. Wrap it in a cheesclothe, and add it to the stew.
8

Add the eggs, and let it come to a boil. Let it simmer overnight, and continue to simmer until ready to serve for lunch.
9

The water used to cover the stew and kouclas will eventually become a thick gravy sauce to serve over each individual dish.