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Dafina is the North African version of cholent, traditionally served for Shabbat lunch, and packed with slow cooked meat, grains, vegetables, and eggs. Enrichened with spices, and sweetened with dates and honey, it is sure to please even the most Ashkenazi pallette. 

Note: For the rice and grains, use regular cooking bags.    

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 1 cup of rice
  • 2 cups of water
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • 1 tablespoon of oil
  • 1 tablespoon of turmeric

Wheat Berries:

  • 1 cup of wheat berries
  • 1 cup of water
  • 1 tablespoon of salt
  • 1 tablespoon of cumin
  • 3-4 garlic cloves
  • 1 tablespoon of oil


  • 1 can of chickpeas
  • 8 medium size red potatoes, quartered
  • 2 pieces of flanken on the bone
  • 4 eggs
  • 3 sweet potatoes, cut into large cubes
  • 1 tablespoon of salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon tumeric
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon honey
  • 5 pitted dates
  • 1 tablespoon vegetable oil


1. Prepare rice: Wash and drain the rice. Add the rice to the bag, fill up with 2 cups of water and add the spices. When sealing the bag, make sure to leave some room since the rice will be cooking for 24 hours. 

2.Prepare wheat berries: Follow the same process as for the rice in a different cooking bag.

3. In the crockpot, place the chickpeas on the bottom then arrange the potatoes on top. Add the meat and the eggs. Cover with water and add all the other ingredients. With a big spatula or by hand, mix everything very well.

4. Recommended cooking time: Mid-day Friday, turn the crockpot onto the " high" setting. Right before Shabbat begins lower it to "medium/low."

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