Preheat oven to 200F.

In a medium bowl, mix the ground beef with 1½ teaspoons salt, ½ teaspoon pepper, za’atar, paprika, and chopped parsley until well combined. Shape the mixture into a log about 8 inches long and 3 inches wide, similar to a small meatloaf.

Season the Cornish game hen with 1 teaspoon salt, place it in a second oven bag, and set aside.

In a 6-quart slow cooker, heavy-bottomed pot, or Dutch oven with a tight-fitting lid, layer the sliced onions on the bottom.

Add the marrow bones, then carefully place the two oven bags into the pot — first the beef log, then the game hen. Nestle the potatoes around them.

Add the bay leaves, 1½ teaspoons salt, 1 teaspoon pepper, garlic powder, and saffron. Pour in just enough water to cover the contents, about 4–5 cups.

If using a slow cooker, cover and cook on low for 18-24 hours. If using a Dutch oven, cover with a lid and place in the oven for 18-24 hours. Check once halfway through cooking to make sure it hasn’t dried out — add more water if needed to keep everything just covered.

About 20 minutes before serving, carefully add the eggs in their shells to the pot. Cook for 20 minutes, remove, and peel once hard-boiled.

To serve, create a build-your-own dafina bar: Slice the beef log into 1-inch pieces and cut the Cornish game hen into 8 pieces. Then arrange the beef, hen, peeled eggs, potatoes, marrow bones, and stewed onions in separate bowls.