Sunday, July 1, 2007

Dafina: Revision n

Most of my recipes are not static, they evolve. Just because I like the way something came out, doesn't mean it can't be better or different. The recipe that changes the most, probably because it's used weekly, is the one for dafina (sephardic cholent).
I don't remember where I got the original recipe. Maybe it was online. Maybe it was by talking to people. Probably a mix of the two. Whatever the case, the recipe has been changing over time as I added or removed ingredients based both on my seeing what my friends put into cholent and my personal experimentation. This week's dafina consisted of the following, the order is layer based:
  1. Chopped onion and garlic
  2. Cholent meat
  3. Bottle of beer
  4. Hot paprika, cumin, salt, cinnamon, shawarma spices, black pepper, honey, cayenne pepper and whole black pepper
  5. 2lb bag of frozen spinach
  6. Rice and barley
  7. Veal tongue (or jachnun)
  8. Sweet potatoes
  9. Whole eggs in shells
  10. Dates
  11. 1 fresh ginger root
The last five ingredients should be arranged as the top layer unless your crock pot is small and if it is, use your own discretion. Add water until it at least covers the rice and barley, though you can add as much as the top of the eggs or even more.
There you have it, my current dafina recipe. The taste is sweet and the consistency will be based on the amount of water added.

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