This is a low effort dish that just needs plenty of time to develop full, satisfying flavours. Perfect for a wintery Shabbat lunch.

Method

• Preheat oven to 120°C.
• In a large, ovenproof pot, heat the oil and fry the onions and garlic until they are soft and golden.
• Add the bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, parsley and salt and pepper.
• Add enough water to cover and bring to a boil, then reduce the heat to medium low, and simmer for 1 hour minimum. Skim off any foam occasionally.
• If you have a pressure cooker, cook the stew in it for one hour and the meat will be even more tender.
• After one hour, add the eggs, in their shells, and the chickpeas and cook for an additional 30 minutes at medium temperature.
• Pour everything into a large oven dish, check the water level and add a bit more if it looks dry. You need everything very moist, but not swimming in liquid.
• Cover it with foil or a lid, and cook overnight or for 6 hours at 100°C in the oven until meat is even more tender.
• In the morning, after the adafina has been cooking all night, or after the 6 hours is up, check the water level. If there is too much water, turn the oven up to 160°C, cover, and continue cooking. If there is very little water, add approximately another cup (100-250 ml), cover, and continue its cooking.
• At the end of the cooking time, taste and correct the seasoning if necessary.
• To serve, shell the eggs and halve them.

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