In Spain and the Maghreb a similar dish is called "adafina" or "dafina", from the Arabic "d'fina" or "t’fina" for "buried" (which echoes the Mishnaic phrase "bury the hot food"). Adafina was popular in Medieval Judeo-Iberian cuisine, but today it is mainly found as dafina in North African Jewish cuisine. Sephardi Jews also ate another Shabbat stew called "hareesa", a simple stew of meat and wheat ingredients. Tunisian and Libyan Jews ate a modified version of "hareesa" with chicken, eggs with farina, and meat patties.