Dfina Sabbath Stew

Ingredients

What you’ll need

• 2 cups/330 g dried chickpeas, soaked overnight
• 2 lb/900 g beef brisket or chuck
• 6 medium potatoes, peeled
• 1 large onion, quartered
• 1 whole garlic head, top sliced off
• 1 cup/190 g wheat berries or barley, tied loosely in cheesecloth
• 6 raw eggs in shells, scrubbed
• 2 tbsp paprika
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1-2 tbsp honey or date syrup, optional
• Water to cover by 1 inch/2.5 cm

Method

How it comes together

1. 1

   Heat oven to 225°F/107°C. Put drained chickpeas in a heavy covered pot, then arrange beef, potatoes, onion, garlic, grain parcel, and eggs.

2. 2

   Add spices, salt, oil, optional sweetener, and enough water to cover. Bring to a full simmer on the stovetop for 10 minutes.

3. 3

   Cover tightly and transfer to the oven for 12-16 hours. Check before sleep or after the first 3 hours and add boiling water if ingredients are exposed.

4. 4

   By serving time, meat should be tender, eggs brown, and broth mostly absorbed. Peel eggs and serve components separately or together.