Skhina or dafina (Moroccan Jewish stew)

Method

1. 1

   Place the meat in a large heavy-based pot with the soaked chickpeas, wheat berries, chopped onion, garlic, spices and oil.

2. 2

   Arrange the whole peeled potatoes and whole eggs in their shells on top of the meat (the eggs cook in the pot and take on a distinctive brown colour from the spices).

3. 3

   Add water to cover everything, along with a little honey or dates for this dish’s characteristic light sweetness.

4. 4

   Cover tightly and set over a very, very low heat (traditionally left overnight from Friday evening until Saturday noon without opening, in observance of the Sabbath rest) until all the flavours meld and everything is very tender.

5. 5

   Serve the skhina (dafina) for Saturday lunch, peeling the eggs, which will have taken on a rich brown colour from the long cooking; this heritage dish is one of the oldest in Moroccan Jewish cuisine, with a special place in Essaouira, Fez and Casablanca.