Moroccan Dafina

The Dafina before and after its 24 hours in the crockpot. 


2 pounds flanken meat, on the bone

4 pieces of chicken, on the bone

12 large red potatoes, peeled

2 cans of chickpeas, rinsed

4 eggs (in the shell)

4 pitted dates

1 tablespoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon of honey

1 teaspoon cinnamon

3-4 garlic cloves

2 tablespoons of olive oil



Arrange the chickpeas on the bottom of the crockpot. Add the potatoes around the interior walls of the crockpot. Place the meat, chicken, eggs and pitted dates in the center.

Add all the spices and mix very well but gently to keep each ingredient in its place. Pour in enough water to cover everything. The top of the water should hit around 1/4 inch above the ingredients.

Set the crockpot at a medium temperature and set to cook for 24 hours. Sephardic tradition is to not add any water, even boiling, to the crockpot on Shabbat.