Dear GilaB ,
As an intimate connoisseur of DAFINA , ( I have been eating it all my life ) let me make a few suggestions. First the meat, shank if possible with the bone, include marrow bones if you can find them. Marrow is in itself a special part of the DAFINA experience. Cows feet for the gelatin .Dried fruits; yes mostly dates for the sweetness and the colour. Grains as many as you dare :soft wheat, barley, rice , bulgur , corn . Legumes
chick peas but also pinto and kidney and especially lentils.
The etymology of cholent may have a link to old French
Chaud Lens ( Hot lentils) . Make an attempt to cook the rice wheat and barley within some kind of barrier, to keep some distinctive flavor to each of the grains. My mother used Muslin but I have also used aluminum foil
successfully . Spices olive oil and white pepper for the rice,
Paprika and garlic ( whole ) for wheat and barley . Turmeric instead of saffron for the taste . Saffron would be a waste since the desired color is more chocolatey than
Yellowish. Above all experiment . The perfect DAFINA is forever being recreated.
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