Have you ever tasted ORISA?If you grew up in a Moroccan household, you know that Shabbat lunch is dafina. Winter, spring, summer and fall, dafina is non-negotiable. A big pot of this delicious stew is the source of a mouthwatering mound of moist fatty meat, glistening marrow bones, earthy chickpeas, browned potatoes and creamy, caramelized sweet potatoes. Then there are the extras that are added to the pot in little cheesecloth bags or cooked separately—Orisa (wheat-berries flavored with chopped garlic, smoky paprika and a small, spicy kick of harissa or chili powder) and rice infused with saffron or turmeric.
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