Dafina/Chamin/Cholent — Gather a Table

Chamin, or whatever word you use to call the cooking on the hot plate (or crockpot) concoction, is kind of like a dependable friend. My kids love it, it delivers on hearty and comforting, and I can make it almost mindlessly. It doesn't fail me. No matter the spices and flavors I put into it, it comes out good. But I’m not in love. I’ve mixed things up by making this borekas for Shabbat lunch, yet I still turn back to chamin because of its ease. Don’t get me wrong, it’s tasty but when I want to really up the level, I make dafina. Dafina is a Moroccan chamin that separates the grains in cooking bags and seasons each one differently. It hits all the flavorful notes; from sharply spicy to earthy to sweet to warmly spiced from some cinnamon and nutmeg. It’s a medley of tastes that come together strongly to pull you out of brown stew boredom. Honestly, I’m the only one excited about dafina around here so I don’t make it too often. According to my kids, nothing will ever measure up against their grandfather’s chamin. I don’t even try to win them over. But I think dafina can win you over.

a few notes:

for the meat, I only use cheek meat since it becomes soft and tender the longer it cooks.

I add bones for extra flavor and when I have a guest that enjoys the marrow.

When it comes to how much liquid to add to the pot before leaving it on the hot plate or crockpot overnight, I can’t provide exact guidance. It really depends. We tend to prefer things less soupy so I don’t add so much water. After trying it out once or twice, you’ll be able to gauge and proceed accordingly. It’s really a matter of taste.

Dafina

Ingredients

4 tablespoons olive oil

2 onions, peeled and sliced

5-6 chicken drumsticks

5-6 beef cheek meat

3-4 white potatoes, peeled and quartered

½ cup pearl barley, rinsed

4-5 dried prunes

1 teaspoon paprika

½ teaspoon cinnamon

2 teaspoons sea salt

½ teaspoon black pepper

4-6 eggs

In each cooking bag,

1 cup barley or wheat berries

1 tablespoon oil

½ tablespoon cumin

½ tablespoon ground coriander

Salt and pepper

2 cups boiling water

1 cup dried chickpeas, soaked overnight or 1 15oz. Can chickpeas, rinsed

1 tablespoon harissa

½ cup boiling water

1 cup brown rice

1 tablespoon olive oil

1 teaspoon nutmeg

1 teaspoon turmeric

2 bay leaves

1 teaspoon salt

2 cups boiling water

Directions

In a very large pot, heat oil on medium high. Add the onions and cook until translucent. Add the meats, a pinch of salt, and sear on both sides. Add the potatoes, barley, and prunes. Pour enough boiling water to cover mixture. Season with paprika, cinnamon, salt, pepper and bring to a boil.

Meanwhile, prepare each cooking bag. In one bag, add the barley, oil, cumin, coriander, salt, pepper, and water. Tie a knot towards the top of the bag and poke a few holes with a fork. Place inside the pot.

In another bag, add the chickpeas, harissa, and water. Tie the bag loosely and poke a few holes. Place inside the pot.

In another bag, place the rice, oil, nutmeg, turmeric, bay leaves, salt and water. Tie the bag loosely and poke a few holes. Place inside the pot.

Place the eggs over the mixture, reduce heat to simmer, cover and cook for another 15-20 minutes. Transfer to a hot plate for 18-24 hours, or until ready to eat on Shabbat.

Chamin/Cholent

Ingredients

3 tablespoons olive oil

1 large onion, peeled and sliced

4-5 chicken drumsticks

4 beef cheek meat

3-4 white potatoes, peeled and quartered

2-3 sweet potatoes, peeled and sliced

1.5 cups pearl barley, rinsed

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground coriander

1 teaspoon sea salt

½ teaspoon black pepper

4 eggs, washed well

Directions

Heat olive oil in a large pot over medium high. Add the onions and cook until translucent. Add the chicken and meat, sprinkle a pinch of salt, and sear on both sides. Add the potatoes and barley and pour enough boiling water to cover mixture. Bring to a boil. Season with paprika, cumin, garlic powder, onion powder, ground coriander, salt and pepper. Stir well, cover and reduce heat to a simmer. Cook for 30 minutes or until most of the water has absorbed. Add another cup or two of boiling water, top with the eggs and cover. Transfer to a hot plate for 18-24 hours, or until ready to eat on Shabbat.

Variations: Some weeks, I skip the paprika and cumin, and used an all-natural onion soup mix to assert the onion flavor.