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1
Two days before serving, fill two bowls with warm water.
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2
Pour the chickpeas in one bowl and the wheat berries in the other.
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3
The next morning, drain both and set aside separately.
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4
The day before or on the day of serving, heat 4 tablespoons of the oil in a large ovenproof casserole.
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5
Add the chickpeas, onions, raisins, and sugar, and saute for about 5 minutes.
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6
Make a rub of 1/4 teaspoon each of the salt, turmeric, paprika, cayenne pepper, and red-pepper flakes, and rub on the meat.
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7
Put the meat in the casserole, and scatter the potatoes around; then fill the pot with enough water to cover, and bring to a boil.
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8
In a separate bowl, mix the wheat berries with another 2 tablespoons of the oil, 1 teaspoon salt, and the cumin.
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9
Then place the berries in cheesecloth and loosely tie it up, keeping in mind that the wheat berries will expand as they cook.
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10
In another bowl, mix the rice with the remaining 2 tablespoons oil, another teaspoon of salt, the garlic clove, and the remaining turmeric, paprika, cayenne, and red- pepper flakes.
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11
Tie the rice up in another piece of cheesecloth, as you did for the wheat berries, again leaving room to expand.
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12
Place the sacks in the casserole, and add the head of garlic, the sweet potatoes, and the eggs.
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13
Bring the stew to a boil, and simmer, covered, for 1 hour and 45 minutes.
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14
Preheat the oven to 250 degrees.
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15
Remove the casserole cover, drizzle honey over all, and cook in the oven for at least 5 hours, or until the vegetables are reddish brown.
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16
(You can also cook the adafina in a 200-degree oven overnight.)
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17
To serve, remove the bundles of rice and wheat berries.
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18
Spoon the meat and vegetables onto a platter with a slotted spoon, and pile the grains around them.
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19
Remove the eggs from their shells, cut in half or in quarters, and arrange them around the plattero.--
