Adafina is a traditional Sephardic Sabbath stew rooted in medieval Jewish life in the Iberian Peninsula. It is prepared on Friday before sunset and left to cook slowly overnight, enabling Shabbat observance while providing a warm meal on Saturday. The name is linked to Arabic “dafina” (“hidden/buried”), referring to the sealed pot left near embers.

Following the expulsions of the late fifteenth century, the practice continued especially in Morocco and became a marker of Sephardic identity. Typical ingredients include chickpeas, meat, eggs and spices; recipes vary by region and family.

Transmission takes place mainly in the home through observation, participation and oral instruction. Beyond cooking, Adafina conveys ritual knowledge, timing practices, and values of hospitality and togetherness. Today it remains a living tradition in Moroccan-Sephardic households and diaspora communities, and is also shared through cultural and educational initiatives.