This recipe is based off of my mother’s way of preparing dafina. 10 minutes on the clock and she’s done. Now you see where I got my love for everything quick and efficient.
Dafina is more of a method than a recipe. You can change up the flavors, but the timing and organization of the elements within the crockpot is where it’s at.
Don’t get intimidated by the long list of ingredients. It’s mostly spices!
Wheat bag:
1 cup soft wheat (use only soft!)
8 garlic cloves
1/4 of a sweet potato (about a hand full cubed)
1 tbsp paprika
1 tbsp cumin
1 tsp salt
1/4 tsp harissa
1/3 cup oil
2 cups water
Rice bag:
1 cup parboiled rice (you can use basmati too)
1 tsp turmeric
1 tsp marak of (chicken soup powder)
1 tsp salt
1/4 cup oil
2 cups water
In the crockpot:
3/4 cup oil, divided
1 onion, finely diced
1/4 cup dry chickpeas
Cheek meat
4 potatoes, peeled and cubed
Sweet potato leftover from wheat, peeled and cubed
5 eggs
1 tbsp paprika
1 tbsp cumin
1 tsp salt
1/2 cup silan
Water
DIRECTIONS:
Start by pouring 1/2 cup oil, diced onion and chickpeas at the bottom of your crockpot. Place 2 oven safe bags ready to fill.
For both bags: combine all ingredients from wheat in one and rice in the other one. Tie bags tightly.
Add cheek meat in between both bags. You can use it straight from the freezer without a problem.
Add cubed potatoes and eggs on top of everything. Sprinkle paprika, cumin, salt , 1/4 cup oil and silan. Sometimes i add honey or just sugar instead of the silan.
Fill up water until the top.
Cover. I cook it on LOW THE WHOLE TIME. I plug it around 2-3 pm on Friday and it cooks until the next day lunch. In total, it cooks for almost 24 hours.
To serve, cut open the bags and pour in bowls. Mash the sweet potato in the wheat. It add a great texture to it and a touch of sweetness. Peel the eggs and place in a dish along with meat, potatoes and chickpeas. Pour some remaining sauce on it.
For full video, click here.
Enjoy,
Guila
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