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Forum
-> Recipe Collection
-> Sephardic Food
cbg
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 Tue, Dec 08 2020, 1:03 pm
What type of wheat do you use
I see a package that says soft wheat from the brand Ceder
Is that what I use
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cbg
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Wed, Dec 09 2020, 9:58 am
Ok so I found a pkg that just says wheat
I’m going to cook it in a seperate bag
Whats the water to grain ratio
Are there any specific spices used
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avrahamama
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Wed, Dec 09 2020, 12:20 pm
When I had Dafina it was made with rice. The recipe was very similar to this one by jamie geller
https://www.google.com/amp/s/j.....fina/
I had it with wheat berries once. It was more watery. Each component served separately and then the broth.
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cbg
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Wed, Dec 09 2020, 3:05 pm
| avrahamama wrote: | When I had Dafina it was made with rice. The recipe was very similar to this one by jamie geller
https://www.google.com/amp/s/j.....fina/
I had it with wheat berries once. It was more watery. Each component served separately and then the broth. |
Yes I’m going to do the wheat berries seperate
Whats the ratio of wheat to water
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estreya
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Wed, Dec 09 2020, 3:58 pm
A basic recipe which we use all the time is:
1/2 c wheat (we call it blé)
1 c water
1/2 tspn salt
heaped 1/8 tsp black pepper
heaped 1/8 tsp turmeric
2 tbsp oil
(some people add a chopped small green chili pepper, deseeded)
You add everything to a plastic cooking bag and tie it up. It has to be tied about an inch and a half to two inches from the top to allow for expansion. Make small pin pricks near the top (underneath from) where you tied to allow steam to escape and put it in when you cook the dafina. Older people used to put it in a closed glass jar.
The wheat will absorb the liquid and the grains will be separate (like rice). We also make a similar side using rice to go with the dafina.
We make this weekly. Cedar brand is good for the wheat.
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