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Adefina: The Iconic Slow-Cooked Chickpea and Beef Stew

1 hour overnight
Adefina, the quintessential Shabbat dish of the Sephardic Jews of the fifteenth century, is a chickpea and beef stew.
½ lb beef brisket, bone in, or lamb nook
2 Tbsp sugar water (to cover the meat)
1 onion
1⁄2 cup olive oil
2 bay leaves
1 Tbsp salt
1 whole head garlic
½ tsp ground cinnamon
½ tsp black pepper
½ tsp ground nutmeg
½ tsp turmeric
1 cup chickpeas, soaked in water for 24 hours
6 hard-boiled eggs in their shells
10 dates
1 cup boiled Swiss chard, boiled
10 mint leaves
For the fried rice:
2 Tbsp olive oil
1⁄2 cup rice
1 clove garlic, chopped
½ tsp salt
½ tsp turmeric
2 saffron strands
A muslin cloth

Israeli-Style Pizza Rolls

Crispy, savory, cheesy, and perfect, the pizza roll takes one of my favorite foods and transforms it into a portable, snack-sized treat. I've been known to grab a handful of these and a few pieces of fresh fruit from the shuk and call it lunch.
1 package of puff pastry sheets (usually 2 per package)
½ cup of your favorite marinara or pizza sauce
3 cups of shredded cheese (mozzarella or Italian blend works best)
Any pizza toppings of your choice, finely chopped
Olive oil and seasoning for the crust (optional)