Moroccan Shabbat stew

  • 200 g (1 cup) chickpeas, soaked in water for 8 hours
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 stick cinnamon
  • ½ teaspoon turmeric
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • 500 g (1 lb) marrow bones
  • 1 kilo (2.2 lb) brisket, cut into 2-inch cubes
  • 1 recipe Kouclas (optional) (see recipe below)
  • 225 g (1 cup) coarse burghul
  • 4 medium potatoes, cut into 2-inch cubes
  • 2 sweet potatoes, cut into 2-inch cubes
  • 1 – 2 tablespoons harissa paste
  • 8 dates, pitted
  • Water to cover

Kouclas (Sephardi beef dumpling for Shabbat stew)

  • 500 g (1 lb) ground beef
  • 180 g (1 cup) long-grain rice
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3-4 tablespoons, finely chopped parsley
  • 1 egg

For the Adafina:

Start the night before by placing the chickpeas in a bowl cover with double the volume of cold water and let soak for at least eight hours.

In a large saute pan, heat the olive oil until shimmering, add the onions and fry, stirring constantly until the onions are caramelized, and deep brown add the garlic and saute for a further minute.

Place the onions at the bottom of the crock, top with the spices and seasoning, then start layering. First, the bones, then the meat, if making kouclas, add it now. And then in the space remaining add the chickpeas, burghul, potatoes, sweet potatoes, dates and harissa. Top the adafina with enough water to cover all the ingredients, set the crockpot on high for the first hour and then lower it to a medium (yet still cooking, not a warming setting) and cook overnight.

For the Kouclas:
Layout one long piece of aluminum foil, top with a second piece at a perpendicular angle to the first, set aside as you prepare the Kouclas. In a bowl combine all the ingredients, using your hands to shape the mixture into a meatloaf shape. Place the meatloaf on top of the double sheet of foil. Wrap the foil tightly around the meatloaf, and poke a couple of holes with a sharp knife into the package. Place the Kouclas in the Adafina to cook alongside the rest of the dish. When ready to serve, carefully lift out the Kouclas and serve on a separate plate, sliced.