Printable Recipe: Adafina (also known as Daphnia, Skhina)

Recipe: Adafina (also known as Daphnia, Skhina)


3/4 c. dried chickpeas, soaked overnight, rinsed and drained

1 1/4 c. wheatberries, soaked overnight, rinsed and drained

For the sausage:

½  lb. lean ground beef

1 slice bread, crusts removed, soaked in warm water and squeezed dry

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

2 tbsp. uncooked white rice

To assemble the adafina:

1/3 c. olive oil

2 medium onions, peeled and coarsely chopped

2 tsp. coarse kosher salt, divided, plus more to taste

½ tsp. ground turmeric

½ tsp. sweet paprika

½ tsp. cayenne pepper

1/4 tsp. crushed red pepper flakes

2 lbs. flanken, brisket, or beef stew meat

6 Yukon gold or red new potatoes, halved

1 bunch lacinato kale, rinsed, ribs removed and greens torn into 3- to 4-inch pieces

1 lb. carrots, cleaned and cut into 3-inch chunks

½ tsp. ground cinnamon

1/4 tsp. ground allspice

½ tsp. ground cumin

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

6 saffron threads

½ c. chopped fresh flat leaf parsley

1 whole head (bulb) of garlic, loose papery covering removed, head kept whole

½ c. raisins

6 dried apricots, halved

6 large eggs in their shells

Water (or water and half beef or vegetable broth) to cover

1/3 c. honey

    Optional condiments:

• Fresh mint leaves

• Pickled red onions

• Muhamarra sauce (a middle-eastern condiment made with roasted red peppers)

• Harissa (North African pepper paste)

Note: You will need both cheesecloth and kitchen twine to prepare this recipe, along with a large pot that has a lid and is oven safe.


1. Cut two 12-inch pieces of cheesecloth and set each one in a small bowl. Pour the soaked chickpeas into one bowl, pull the edges of the cheesecloth to the center and tie tightly, making sure to leave lots of space for the beans to expand as they cook. Set aside.

2. To the second cheesecloth lined bowl, add the wheatberries, again bringing the edges of the cheesecloth to the center and tie tightly, making sure to leave space for the wheatberries to expand. Set aside.

3. To make the sausage, mix all the ingredients together in a medium bowl. Cut a double layer of aluminum foil paper, 10×16-inches. Place the sausage mixture on the center of the foil paper, forming it into a sausage shape. Roll the foil paper tightly around it to look like a sausage. Set aside.

4. Heat the olive oil in a large oven-proof pot over medium heat. Add onions and 1/4 tsp. salt and sauté until translucent, but not browned, about 5 minutes. Spread onions out to evenly cover the base of the pot. Set aside.

5. Combine 1/2 tsp. salt, the turmeric, sweet paprika, cayenne pepper and red pepper flakes in a small bowl. Rub the mixture onto the meat and evenly layer it over the onions. Top with both the bean and wheatberry packets, on different sides of the pot.

6. Top with kale, followed by the new potatoes and carrots. Sprinkle evenly with 3/4 tsp. salt, cinnamon, allspice, cumin, cayenne pepper, black pepper, saffron threads and parsley. Set the whole head of garlic in the center of the pot, pushing it down enough into the layers so that it is secure. Place the sausage in the center of the pot, pushing down on it lightly.

7. Scatter the dates and apricots evenly as the next layer and, using a tablespoon, push down through the stew to make 6 spaces for each of the eggs. Very gently tuck in each of the eggs into the six spaces. Add enough water (or half water and half beef or vegetable broth) to cover and drizzle honey and 1/2 tsp. salt over the top. Bring mixture to a light boil on the stovetop, cover with a lid, and reduce to a simmer. Simmer for 1 hour.

8. Preheat oven to 225 degrees.

9. Transfer lidded pot to oven and bake for 5-6 hours. (Check after 4 hours to make sure there is still liquid in the pot. If there isn’t, add another cup of water. If there is too much liquid, remove the lid and continue cooking for the additional hour.) Alternatively, oven can be set to 200 degrees and the Adafina can cook overnight for 12 hours.

10.  To serve, unwrap the beans and wheatberries and place at either side of a large platter. Unwrap the sausage and cut into 6-8 pieces. Arrange the beef (slice brisket, if using) next to the beans and grains and place the remaining portions of the stew in the center, topped by the sausage. Arrange the eggs evenly around the platter.

11.  Pass small dishes of the condiments, if using, around the table.

Makes 6-8 servings.