* Exported from MasterCook * Dfina (Sabbath Stew) Recipe By : Cooking the Israeli Way by Josephine Bacon Serving Size : 8 Preparation Time :0:00 Categories : Main Courses- Beef Shabbat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups chickpeas -- (1/2 pound) 1 1/4 cups navy beans -- (1/2 pound) 4 tablespoons vegetable oil 2 large onions -- finely chopped 6 small new potatoes -- peeled 2 pounds beef (flank steak, short ribs or brisket) -- cut into 2" cubes 8 uncooked eggs in their shells 4 cloves garlic -- finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon allspice 1 teaspoon salt 1/2 teaspoon pepper Place the chickpeas and navy beans in separate bowls. Add enough water to each bowl to just cover and soak overnight. Preheat oven to 375 degrees F. In a medium skillet, heat oil over medium high heat and saute onions until golden brown. Place potatoes, onions, meat, and egg s in their sheels into a large ovenproof pot or casserole with a tight fitting lid. (Be careful not to break eggs.) Drain chickpeas and beans, discarding soak ing liquid, and add them to the pot. Add garlic, coriander, cumin and allspice and mix well. Add enough water to pot to barely cover contents. If lid of pot does not fit tightly, put a layer of foil between pot and lid. Bake stew for 1 hour. Stir in salt and pepper. Reduce heat to lowest setting and cook for 5 to 8 hours. Remove eggs from shells and cut into quarters. Serve stew hot, garnished with e gg. *This version is from Egypt and is characterized by the hard-cooked eggs which have delicious, creamy yolks from cooking so slowly. Cooking the Israeli Way by Josephine Bacon p. 38 Lerner Publications Co. 1986 ISBN: 0- 8225-0912-1 - - - - - - - - - - - - - - - - - -