Adafina Recipe (Moroccan cholent)

Adafina, also known as Moroccan cholent, is a slow-cooked stew traditionally prepared by Moroccan Jews for the Jewish Sabbath lunch. It is a rich and flavorful dish made with meat, beans, vegetables, and spices, simmered for several hours to develop its delicious flavors. Here’s a classic Adafina recipe for you to try:


  • 1 pound beef stew meat, cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large potatoes, peeled and cut into chunks
  • 1 cup dried chickpeas, soaked overnight and drained
  • 1 cup dried white beans, soaked overnight and drained
  • 1/2 cup rice
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground saffron (optional)
  • 6 cups water
  • Fresh cilantro or parsley, chopped (for garnish)


  1. Heat the vegetable oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the chopped onion, minced garlic, and sauté until softened and golden brown for about 5 minutes.
  2. Add the cubed beef to the pot and cook until browned on all sides, about 5 minutes.
  3. Add the soaked and drained chickpeas, white beans, potatoes, and rice to the pot. Stir in the ground cumin, paprika, turmeric, cinnamon, ginger, black pepper, salt, and saffron (if using). Mix well to coat the ingredients with the spices.
  4. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the Adafina simmer on low heat for 6-8 hours, stirring occasionally and adding more water if needed to keep the stew from drying out.
  5. About 30 minutes before serving, carefully crack the eggs into the pot, spacing them evenly on top of the stew. Cover the pot again and let the eggs cook gently in the Adafina for about 30 minutes until the whites are set but the yolks are still slightly runny.
  6. Once the Adafina is done cooking, carefully transfer it to a serving platter, keeping the eggs intact. Garnish with chopped cilantro or parsley, and serve hot.

Adafina is typically served with crusty bread or couscous on the side, and it makes for a hearty and delicious Sabbath lunch or special occasion meal. Enjoy the rich flavors and comforting aromas of this classic Moroccan dish!

Leave a Comment