D’Fina (Maghreb stew)





This is the Maghreb version of Cholent, a stew cooked over night for the Sabbath.

2 kg Lamb shank or beef bones (optional)
250 ml. chickpeas soaked overnight (or 1 can)

250 ml. Fava beans

1 kg peeled potatoes.

2 chopped onions

30 ml. minced garlic

1 tsp each. Cinnamon, cloves, cumin, paprika, and turmeric.

6 eggs

Boiling water


Use a large slow cooker or a turkey pan. Heat oven to 80 C or 200 F.

Place meat for a meat meal at the bottom of the pan. Then layer onions, beans, eggs and potatoes. Mix the spices in the boiling water and add enough to cover plus 5 cm.

Cook overnight for a meal after synagogue the next afternoon. Add salt at the table since cooking with salt will make the beans tough.


John 2222

J. Allenson (Toronto, Canada)

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