{"id":362703,"date":"2026-10-04T10:50:22","date_gmt":"2026-10-04T08:50:22","guid":{"rendered":"https:\/\/legrandcontinent.eu\/fr\/?post_type=sunday&#038;p=362703"},"modified":"2026-10-04T10:50:27","modified_gmt":"2026-10-04T08:50:27","slug":"apologie-de-la-dafina","status":"publish","type":"sunday","link":"https:\/\/legrandcontinent.eu\/fr\/dimanches\/apologie-de-la-dafina\/","title":{"rendered":"Apologie de la dafina"},"content":{"rendered":"\n<div class=\"sunday-recipe-list font-sans mx-auto md:w-6\/10 lg:w-5\/7 xl:w-5\/9\">\n\n    \n                    <h2 class=\"pb-3 mb-4 border-b border-black article-label\">\n                Ingr\u00e9dients pour 4-5 personnes            <\/h2>\n        \n                    <ul class=\"mb-6 font-sans text-xs md:grid md:grid-cols-3\">\n                                                                                                    <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            500 \/ 600 g de basse c\u00f4te de b\u0153uf                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            2 bo\u00eetes de pois-chiches                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            5\/6 \u0153ufs                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            600 g de pommes de terre                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            2 sachets de riz et\/ou de bl\u00e9                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            curcuma                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            sel                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            poivre noir                        <\/li>\n                                                                                                                            <li class=\"mb-2 md:mb-0 leading-4 pb-2 md:pt-0 md:pb-3\">\n                            huile d\u2019olive                        <\/li>\n                                                                                                                            <li class=\" leading-4 pb-2 md:pt-0 md:pb-3\">\n                            2 dattes d\u00e9noyaut\u00e9es                        <\/li>\n                                                                    <\/ul>\n        \n    \n    \n    \n<\/div>\n\n\n\n<p>Je veux ici vous parler de mon plat pr\u00e9f\u00e9r\u00e9 qui n\u00e9cessite de passer par les mains expertes de ma m\u00e8re ou celles non moins expertes de ma compagne Nathalie, chacune y ajoutant son grain de sel. Toutes les autres mains ne sont que des disciples maladroites.&nbsp;<\/p>\n\n\n\n<p>Moi, je mets la table et je d\u00e9bouche le vin car j\u2019ai besoin de mes deux mains pour applaudir leur g\u00e9nie de la Dafina comme on dit dans le jud\u00e9o-arabe du Maroc o\u00f9 je suis n\u00e9. En Alg\u00e9rie et Tunisie, on l\u2019appelle respectivement tafina ou encore tfina.&nbsp;<\/p>\n\n\n\n<p>C&rsquo;est une pr\u00e9paration, \u00e0 base de viande, de l\u00e9gumineuses et de pommes de terre, cuite \u00e0 l\u2019\u00e9touff\u00e9e. Il s\u2019agit d\u2019un plat typique du Chabbat, r\u00e9serv\u00e9 au samedi midi. Mais comme il est interdit de cuisiner du vendredi soir au samedi soir jusqu\u2019au coucher du soleil, on pr\u00e9pare la dafina dans la journ\u00e9e du vendredi, et on la pose toute la nuit sur la <em>plata<\/em>, c\u2019est-\u00e0-dire une plaque chauffante, qui remplace maintenant l&rsquo;ancestral four commun des villes et villages du Maghreb.&nbsp;<\/p>\n\n\n\n<div class=\"text-and-quote flex flex-wrap font-serif text-xs leading-6 xl:text-sm xl:leading-6 md:flex-row-reverse\">\n    <div class=\"relative w-full mb-5 text-3xs md:mb-0 md:flex md:self-stretch md:flex-col md:justify-center md:mr-1\/10 md:w-2\/10 lg:mr-1\/7 lg:w-1\/7 xl:mr-1\/9 xl:w-2\/9 md:pl-3 lg:pl-6\">\n                    <div>\n                <figure class=\"flex flex-wrap items-center w-full md:block md:space-y-2\">\n                                        <img decoding=\"async\" class=\"block shrink-0 w-1\/2 lg:w-full\" src=\"https:\/\/legrandcontinent.eu\/fr\/wp-content\/uploads\/sites\/2\/2026\/10\/ceci.png\" alt=\"\">\n                    <div class=\"block pl-4 md:pl-0 w-7\/10\">\n                                                                    <\/div>\n                <\/figure>\n            <\/div>\n            <\/div>\n    <div class=\"md:w-5\/10 lg:w-4\/7 xl:w-4\/9 space-y-3\">\n                    <p>Avec cette nuit pass\u00e9e sur le m\u00e9tal chaud, la dafina devrait \u00eatre id\u00e9alement caram\u00e9lis\u00e9e, un peu comme un gigot de 7 heures. Bien entendu, dans le temps, il y avait quelques accidents&#160;: quand la quantit\u00e9 d&rsquo;eau dans la marmite n\u2019\u00e9tait pas suffisante pour affronter la nuit, la pr\u00e9paration br\u00fblait. En revanche, quand la place de la marmite n&rsquo;\u00e9tait pas optimale dans le four collectif, la pr\u00e9paration se r\u00e9v\u00e9lait trop aqueuse, ou pire, elle tournait, ce qui pouvait provoquer des drames familiaux.<\/p>\n            <\/div>\n<\/div>\n\n\n\n<p>On raconte m\u00eame que certains enfants, charg\u00e9s de r\u00e9cup\u00e9rer la marmite familiale au four, se trompaient \u00e0 dessein et jetaient parfois leur d\u00e9volu sur une pr\u00e9paration plus odorante que la recette maternelle.<\/p>\n\n\n\n<p>Pour pr\u00e9parer et r\u00e9ussir la dafina, il faut l\u2019art et la mani\u00e8re. Les voici&#160;: dans une grande marmite, versez l\u2019huile et placez la datte au milieu. D\u00e9posez ensuite la viande et allumez le feu au minimum. Saupoudrez le tout d\u2019une bonne dose de curcuma (une cuill\u00e8re \u00e0 soupe) et de poivre (une cuill\u00e8re \u00e0 caf\u00e9, ou selon votre go\u00fbt).&nbsp;<\/p>\n\n\n\n<div class=\"text-and-quote flex flex-wrap font-serif text-xs leading-6 xl:text-sm xl:leading-6 md:flex-row\">\n    <div class=\"relative w-full mb-5 text-3xs md:mb-0 md:flex md:self-stretch md:flex-col md:justify-center md:ml-1\/10 md:w-2\/10 lg:ml-1\/7 lg:w-1\/7 xl:ml-1\/9 xl:w-2\/9 md:pr-3 lg:pr-6\">\n                    <div>\n                <figure class=\"flex flex-wrap items-center w-full md:block md:space-y-2\">\n                                        <img decoding=\"async\" class=\"block shrink-0 w-1\/2 lg:w-full\" src=\"https:\/\/legrandcontinent.eu\/fr\/wp-content\/uploads\/sites\/2\/2026\/10\/uova.png\" alt=\"\">\n                    <div class=\"block pl-4 md:pl-0 w-7\/10\">\n                                                                    <\/div>\n                <\/figure>\n            <\/div>\n            <\/div>\n    <div class=\"md:w-5\/10 lg:w-4\/7 xl:w-4\/9 space-y-3\">\n                    <p>\u00c9gouttez et versez les pois chiches, placez ensuite les pommes de terre d\u00e9bit\u00e9es en parts suffisamment restreintes pour la caram\u00e9lisation future. Ajoutez du sel, avec encore un peu de curcuma et de poivre. Couvrez et vous pouvez cuire le tout \u00e0 tr\u00e8s petit feu de fa\u00e7on \u00e0 ce que les diff\u00e9rentes saveurs se m\u00e9langent. Quand vous en avez marre, une demi-heure apr\u00e8s ou moins, recouvrez la pr\u00e9paration d&rsquo;un maximum d&rsquo;eau froide. Ajoutez les \u0153ufs non \u00e9cal\u00e9s, et portez le tout \u00e0 \u00e9bullition pendant trois minutes&#160;: cette \u00ab&#160;pasteurisation&#160;\u00bb est fondamentale&#160;; elle emp\u00eachera la pr\u00e9paration de \u00ab&#160;tourner&#160;\u00bb pendant la nuit.<\/p>\n            <\/div>\n<\/div>\n\n\n\n<p>Baissez le feu, mais \u00e0 une intensit\u00e9 suffisante pour faire s\u2019\u00e9vaporer l\u2019eau le plus lentement possible. Quand l\u2019eau est \u00e0 mi-\u00e9vaporation, ajoutez les sachets de riz et\/ou de bl\u00e9, qui cuiront doucement et caram\u00e9liseront avec le reste.<\/p>\n\n\n\n<p>Si on ne respecte pas strictement le Chabbat, on peut \u00e9teindre le feu la nuit tomb\u00e9e, et reprendre la cuisson lente le matin, jusqu\u2019\u00e0 l\u2019heure du d\u00e9jeuner. Sinon, il faut d\u00e9poser la pr\u00e9paration sur la plaque chaude, et la d\u00e9couvrir, ou la recouvrir, au fur et \u00e0 mesure, ajouter de l\u2019eau, etc.&nbsp;<\/p>\n\n\n\n<p>Tout un art, mais r\u00e9serv\u00e9 aux insomniaques.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Selon Pierre Assouline, le meilleur plat du monde se pr\u00e9pare le vendredi et se mange le 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