Ingredients for 8 people

• 2 kg Roseval potatoes (allow 2 potatoes per person)
• 2 sweet potatoes (optional)
• 8 eggs
• 300 g dried chickpeas
• 1 beef shank or beef chuck of about 1 kg
• 2 pieces of beef foot
• 1 glass of rice
• 3 or 4 dates
• 1/2 glass of oil
• 1 pinch of turmeric, salt, pepper

Use a cast-iron casserole dish or, more conveniently, a pressure cooker, along with the electric Shabbat hot plate — otherwise, proceed at your own risk...

In a bowl, soak the chickpeas in water for 4 to 5 hours. You can do this the night before. Clean the potatoes and sweet potatoes, then rinse them.

In the pressure cooker, begin assembling the Dafina. First add the drained chickpeas, then scatter the dates, then place the beef foot and the whole beef shank on top. Place a small container of 15 cm in diameter in one corner and pour the rice into it. Arrange the potatoes around the sides, then add the pre-boiled eggs, still in their shells.

Season with salt and pepper, add the turmeric, the oil, and water up to 1 cm below the level of the potatoes. Add salt, pepper, turmeric and oil to the rice, and cover it with water. Place the lid of the pressure cooker on top without locking it, and cook over a low heat for 2 hours, adding a little water if needed.

On Friday evening, half an hour before Shabbat, heat your casserole and place it on the electric hot plate. Cover everything with an old blanket, making sure it does not touch the hot plate. Dafina does not like draughts. It may be necessary to add a little water during the night or in the morning. It is enjoyed on Saturday at noon, after approximately 18 hours of cooking on the electric hot plate.

Warning! Do not stir. I have seen it done — and it is not a pretty sight...

At Grandma's, she would first serve the potatoes and whole peeled eggs on a platter. The chickpeas in their sauce in a bowl. Then, in a second course, the meat, the foot, and the rice.
NB: Also at Grandma's, the rice was always accompanied by a small tomato salad with argan oil (see recipe)