Dafina

From the Arabic, meaning “buried,” when the dish had to be buried to remain warm for the Sabbath; also called adafina, t’fina, and the Hebrew hamin and Moroccan skhena, meaning “hot,” as well as several other names. A well-seasoned, long-simmering Sephardi Sabbath stew, similar to the Ashkenazi cholent, prepared with a complex variety of meats, legumes, grains, vegetables, and often, eggs (huevos haminados) and sweet fruits like dates and apricots.