[Sca-cooks] Adadina

[lilinah at earthlink.net]

Below is Kitty Morse and Danielle Mamane's recipe for Adafina.

I'd love to see Angharad/Vicki's recipe - You can send it to me in 
French. I can read it just fine.

Anahita

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DAFINA COMPLETE [accent grave over first e]

2 14-1/2 oz cans garbanzo beans drained
2 lb. beef chuck roast or brisket, cut in 2" chunks
1 small beef shank bone
1 small beef marrow bone
[Anahita Notes: if you have mad cow concerns leave out the bones]
40 small new potatoes, peeled
2 tsp. salt
1/2 tsp. freshly ground black pepper

WHEAT BERRIES
1/3 cup whole wheat berries, hard wheat preferred, rinsed and drained
1 cup beef stock (seasoned with onion, pepper, and cinnamon)
1 head garlic, papery husk removed
1/2 tsp. sweet Hungarian pepper
1/4 tsp. sale
1 Tb. vegetable oil
[Anahita recommends olive as i've never eaten Argan - one of my 
regrets is that i didn't bring any back from Morocco]

RICE
1 Tb. vegetable oil
1 onion, diced
1/2 cup jasmine rice
1 cup beef stock [see not above]
1/2 tsp. salt

BEEF SAUSAGE
1/2 lb ground beef
1 slice crustless white bread, soaked in water and squeezed dry
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/4 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. cloves
2 Tb. rice

6 hard-cooked eggs [still in their shells]

Cover the bottom of a large heavy cast-iron roasting pan with the 
garbanzo beans. Reserve one of the empty cans. Top with the beef, 
shank bone, and marrow bone. Scatter the potatoes around the dish. 
Season with salt and pepper. Add enough water to just cover the 
potatoes. Set aside.

To prepare the wheat berries, thoroughly clean the reserved garbanzo 
bean can. Fill the can with the wheat berries, stock, garlic head, 
paprika, salt, and oil. Seal tightly with foil and tie with string. 
Set aside.

To prepare the rice, in a saucepan, heat the oil over medium-high 
heat. Add the onion and cook, stirring occasionally, until wilted, 
about 4 to 5 minutes.

Add the jasmine rise and cook, stirring, until translucent, 8 to 10 
minutes. Add the stock and salt, cover, and decrease the heat to low. 
Cook until the rice is tender and all the liquid is absorbed, 10 to 
12 minutes. Set aside to cool for a few minutes.

Prepare a 10 by 16 inch double layer of aluminum foil. Spoon the rise 
down the center. Roll up tightly as you would a sausage, sealing the 
ends. Place on top of the potatoes in the roasting pan.

Preheat the oven to 325 degrees Fahrenheit.

To prepare the sausage, in a bowl combine the ground beef, bread, 
salt, pepper, ginger, allspice, nutmeg, cloves and 2 Tb. rice. 
Prepare a 10 by 16 inch double layer of aluminum foil. Spoon the meat 
mixture down the center. Roll up tightly as you would a sausage, 
sealing the ends. Place on top of the potatoes in the roasting pan.

Nestle the [unshelled] eggs among the other ingredients. Seal the pan 
tightly, first with foil, then with the lid. Place in the oven and 
cook until the potatoes are tender, 1-1/2 to 2 hours. Remove from the 
oven (beware of the steam escaping from the pan). Add a little water 
if the ingredients appear dried out. Nestle the can of wheat berries 
among the potatoes. Seal the pan again with the foil an lid and 
return it to the oven. Continue cooking until all the ingredients, 
especially the potatoes, acquire a deep caramel color, 4 to 5 hours.

Shell and halve the eggs. Cut the sausage into thick slices. Arrange 
these and all other components of the dafina on separate parts of a 
large serving platter. Nestle the head of garlic among the wheat 
berries. Mound the rice on the side of the platter and serve.

[It is unclear from the above what is done with the wheat berries. I 
assume they are removed from the can.]