Dafina

Step 1: On Friday afternoon heat the oven to 200°F (fan 194°F), or set a slow cooker to low.

Step 2: Heat ¼ cup olive oil in a very large heavy ovenproof pot over a medium-high heat. Brown 2 ⅝ lb beef brisket or shin on all sides in batches, 3 minutes a side, until well coloured.

Step 3: Put all the beef back in the pot with 2 beef marrow bones, 9 oz dried chickpeas, 1 head garlic, 8 pitted dates, 2 tbsp honey, 1 tbsp sweet paprika, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground nutmeg, 1 tsp ground black pepper and 2 ½ tsp salt.

Step 4: Mix 9 oz whole wheat berries with 2 tbsp olive oil, 1 tsp sweet paprika and ½ tsp salt, tie it loosely in a cloth bag or a pierced roasting bag, leaving room for it to swell, and tuck it in one side of the pot.

Step 5: Arrange 1 ¾ lb waxy potatoes and 2 sweet potatoes around the meat and nestle 8 eggs gently between them. Pour in 10 ½ cups water until everything is just covered.

Step 6: Bring to the boil on the hob, skim off any foam, then simmer for 20 minutes so the pot is thoroughly hot before it goes in the oven.

Step 7: Cover tightly and put it in the oven before sundown. Cook overnight, 12–14 hours, until the beef is falling apart and the egg shells are dark brown. A common mistake is a pot that is too full or too dry: check before closing that the liquid comes almost to the top and the lid is tight.

Step 8: At lunch, serve the parts on separate platters, as is traditional: the meat with the potatoes, the eggs shelled and halved, the wheat unwrapped onto its own dish and the broth and chickpeas in bowls. Leftovers should be cooled and refrigerated within 2 hours.