Dfina Moroccan Bean Stew Recipes

MOROCCAN DAFINA

Steps:

• Let chickpeas soak overnight, and then drain (what everyone in my family does is soak them early in the morning so that it would be ready for the evening).
• Heat oil in a large pot (preferably something big enough to hold all the ingredients, including water).
• Saute onions until translucent, about 5 minutes.
• Add the chickpeas, meat, potatoes, sweet potato (the potatoes and sweet potatoes you want to leave whole), and spices, without sauteing them.
• Add the bones.
• Add enough water cover everything.
• In a large bowl mix the ricwe with the beaten egg, add spices and gently mix. Wrap it in a cheesclothe, and add it to the stew.
• Add the eggs, and let it come to a boil. Let it simmer overnight, and continue to simmer until ready to serve for lunch.
• The water used to cover the stew and kouclas will eventually become a thick gravy sauce to serve over each individual dish.

MOROCCAN HARIRA (BEAN SOUP)

Steps:

• Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
• Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
• Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Steps:

• Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
• Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
• Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

DFINA (MOROCCAN BEAN STEW)

Steps:

• Place chickpeas and beans in a bowl, cover with water to a depth of 2 inches and soak at least 4 hours or overnight. Drain and rinse the beans.
• Heat the oil in a heavy casserole. Add onions and saute until golden. Stir in the garlic, saute for a minute or so, then remove the vegetables from the casserole.
• Preheat oven to 300 degrees.
• Add lamb and saute until lightly browned. Stir in coriander, cumin and saffron. Stir in drained beans and the onion and garlic mixture. Tuck the potatoes, carrots and eggs (if using) among the other ingredients. Add 6 cups water. Bring to simmer.
• Skim the surface of the casserole, then cover and place in oven. Bake mixture for 1 1/2 hours, then add lemon juice and season to taste with salt and pepper. Place a layer of foil over casserole and place the lid back on. Lower temperature to 250 degrees. Bake 6 hours or longer, until liquid has been absorbed but ingredients are still moist.
• To serve, remove eggs, peel them, cut them in half and arrange them on top of the dfina. Sprinkle the dfina with toasted almonds and chopped mint.