Name: Dfeena
Yield: Serves 6
Cuisine: Egyptian
Ingredients: salt and freshly ground black pepper; 1 teaspoon ground cumin; 1 teaspoon ground allspice; 2 large onions, finely chopped; 6 eggs, in their shells; 1 kg (2¼ lb) stewing beef, cut into cubes; 2 garlic cloves, crushed; 300 g (10½ oz) chickpeas (if these are dried, soak them overnight, but I tend to use tinned); 3 large potatoes, peeled and chopped into pieces, or quartered small potatoes; 3-4 carrots, depending on size, chopped

Preparation info

Serves
6

Difficulty
Complex

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is an Egyptian dish that I first came across with my father’s medical colleague, Dr Halim Grace, who gave my mother a recipe for it. The eggs are cooked whole in their shells and have a very interesting and creamy flavour about them. I have to say that I have leaned heavily on Claudia Roden’s recipe in A Book of Midd