Adafina
Adafina is one of many warm, overnight dishes (hamim) prepared for the Jewish sabbath. Jews are
prohibited from cooking on the sabbath, but, on the other hand have an obligation to enhance
the joy and festivity of the sabbath with warm, abundant food. They have learned to fulfill
these potentially conflicting obligations by devising dishes which can slowly cook overnight
from Friday afternoon until Saturday noon, when the family returns from synagogue to enjoy
sabbath lunch. In the days before each family had adequate cooking facilities at home, such
warm dishes were put into a communal bakery oven. Today, each family has a special warming
tray or crockpot in their home to prepare such dishes. Each group of Jews has its own
special formulation for the sabbath, such as cholent, tzimmes, t'fina, adafina, etc. Generally these
include meat or chicken with such starches as potatoes, rice, barley and beans. This particular overnight
dish is meant for Passover and uses matzo instead of beans or barley.
Ingredients
- 4.5 pounds first-cut brisket
- 2 medium onions, peeled
- 2 T. salt
- 1 tsp. black pepper
- 5 medium potatoes, peeled
- 5 sweet potatoes, peeled and halved
- 3 large carrots, peeled and cut into 2 inch pieces
- 1/2 tsp. ground saffron (optional, some consider this kitnyot)
- 3 T. honey
- 6 matzas
- other seasonings to your taste
Put brisket in a very large pot. Add water to cover and bring to a boil. Lower heat; cook 15 minutes. Skim fat. Add everything besides matzas. Bring to an even simmer. Just before the sabbath begins,
check the liquid level (it should be 1 inch above the solid ingredients),
add matzas, and cover securely. Serve on Saturday noon with the soup part first, then the meat and vegetables following on a
large serving platter. Adafina needs only some matzo, a green salad and a compote for dessert for a filling and
delicious Passover sabbath meal.