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.