Dafina: Revision n
Most of my recipes are not static, they evolve. Just because I like the way something came out, doesn't mean it can't be better or different. The recipe that changes the most, probably because it's used weekly, is the one for dafina (sephardic cholent).
I don't remember where I got the original recipe. Maybe it was online. Maybe it was by talking to people. Probably a mix of the two. Whatever the case, the recipe has been changing over time as I added or removed ingredients based both on my seeing what my friends put into cholent and my personal experimentation. This week's dafina consisted of the following, the order is layer based:
There you have it, my current dafina recipe. The taste is sweet and the consistency will be based on the amount of water added.
I don't remember where I got the original recipe. Maybe it was online. Maybe it was by talking to people. Probably a mix of the two. Whatever the case, the recipe has been changing over time as I added or removed ingredients based both on my seeing what my friends put into cholent and my personal experimentation. This week's dafina consisted of the following, the order is layer based:
- Chopped onion and garlic
- Cholent meat
- Bottle of beer
- Hot paprika, cumin, salt, cinnamon, shawarma spices, black pepper, honey, cayenne pepper and whole black pepper
- 2lb bag of frozen spinach
- Rice and barley
- Veal tongue (or jachnun)
- Sweet potatoes
- Whole eggs in shells
- Dates
- 1 fresh ginger root
There you have it, my current dafina recipe. The taste is sweet and the consistency will be based on the amount of water added.
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