Dafina

Here is my recipe for what is called Dafina.

  1-1/4 cups  dried chick-peas (soaked over night or use canned if you like, drained )


3 tablespoons Olive oil (more if you need it)

2 mediums Onions, chopped (about 1 cup)  I like Vidalia but many like Spanish onions for this. You can add more if you love the taste.

4 whole cloves garlic (or to taste)

1 pound of  Beef  or veal bones (you dont need to use these but it does add huge flavor.)

3 pounds Beef brisket  ora nice chuck roast, cut into 4 pieces . You can use cheaper cuts because you are going to cook the dickens out of it . It will be fork tender.

12 medium Potatoes peeled (you can even use sweet potatoes or yams for extra flavor. I use both white and sweet potatoes)

5 Pitted dates cut up  or 3 tablespoons honey (up to 6 if you like things sweeter. I use sparingly)

1 tablespoon Paprika  (use good Paprika)

1 teaspoon ground cinnamon

¼ teaspoon ground tumeric (news item says tumeric is a huge cancer fighter)

 6  crumbled  saffron threads (this stuff is expensive. The recipe is nice with it, but you can do without.)

2 teaspoons sea salt, about ( be careful) and you can use whatever salt you like, not just sea salt of course

Ground black pepper to taste  . Freshly ground just adds more flavor

 6 jumbo or large  Eggs, in  their shell  or 8 small ones. As many as the crock pot will hold as far as I am concerned. I love these eggs like this!

Saute the onion and  the garlic  in a bit of the oil until onion is translucent.
Combine all the rest of the ingredients in a large crock pot. Add  the onion and sauteed garlic and  cover the whole mess with nice water.
Oh.. don't forget to put the eggs in., uncooked and in their shells. They will change color and take on the flavor of the stew. They are absolutely delicious.
Set on low and let it cook overnight.  It can cook for 12 or more hours and still be delicious.
Enjoy.
I have a computerized crock pot that cooks for 10 hours then sets itself on low for the rest of the time.
10 hours usually will cook it all nicely .
As I make it pre-sundown on Friday, it cooks all that time until Sat. afternoon. So, don't worry if it cooks a long time.

You can serve the eggs with the meal . I have one at least that day but I put others away in refrig. to have for lunch and breakfast during the coming week.