Israeli Sabbath stew (dfina) recipe

Recipe for israeli Sabbath stew (dfina) in our easy ethnic recipes collection. Israel's many jews eat slow-cooked stews on the Sabbath. Put in the oven on friday before nightfall, the stew cooks overnight and is eaten for lunch the next day after the morning synagogue service. All of these stews contain meat and white beans of some type and are very nutritious. This version is characterized by the hard-cooked eggs, which will have delicious, creamy yolks from cooking so slowly.

Recipe ingredients

• 1 1/4 cups, 1/2 pound, chickpeas
• 1 1/4 cups, 1/2 pound, navy beans
• 2 tablespoons vegetable oil or olive oil
• 2 large onions, peeled and finely chopped
• 8 small new potatoes, scrubbed or peeled
• 2 pounds beef (flank steak, short ribs, or brisket), rinsed under cool water and cut into 2-inch cubes
• 4 cloves garlic, peeled and finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon allspice
• 8 uncooked eggs in their shells
• 1 tablespoon salt
• 1/2 teaspoon pepper

How to make israeli Sabbath stew (dfina)

• Soak chickpeas and navy beans in separate bowls of water overnight.
• Preheat oven to 375 degrees F.
• Heat oil over medium-high heat and saute onions until golden brown.
• Place onions, potatoes, and meat into a casserole with a tight-fitting lid. Add drained chickpeas and navy beans plus garlic, coriander, cumin, and allspice to the pot and mix.
• Add the eggs in their shells and enough water to cover contents. If lid of pot does not fit tightly, put a layer of foil between pot and lid.
• Bake stew for 1 hour. Stir in salt and pepper. Reduce heat to lowest setting and cook for 7 to 8 hours.
• Remove eggs from shells and cut into quarters. Serve stew hot, garnished with egg.

Soaking time: overnight
Preparation time: 30 minutes
Cooking time: 8 to 9 hours
Serves 8

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