A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast. Other ingredients include potatoes, chickpeas, onions, garlic, dates or honey, eggs, and spices, such as cinnamon, cumin, paprika, black pepper, and turmeric. The stew is slow cooked overnight in a covered pot on the stovetop, in the oven at a temperature of no higher than 250ºF, or in a slow cooker appliance. The traditional way of serving the stew is with the use of separate bowls: one for the meat, one for the potatoes, one for the chickpeas and broth, and so on. Dafina is most often eaten on Shabbat, or Sabbath, the religious day of rest.