Tashreeb - Middle Eastern Recipe
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Tashreeb
Tashreeb is considered one of the most ancient dishes in continuous preparation in the Arab world; it appears in descriptions of 10th-century Abbasid Baghdad.
Ingredients
- 600 g lamb or chicken, bone-in pieces
- 2 large onions, roughly chopped
- 4 tomatoes, chopped
- 2 tbsp tomato paste
- 1 tsp baharat
- 1 tsp turmeric
- 1 cinnamon stick
- 3 cardamom pods
- 1 litre water or stock
- 4 tbsp ghee or oil
- Old flatbread (khubz or pita) for soaking
- Fresh parsley and lemon to serve
Method
- Browning — Brown meat in ghee; add onions and cook until golden.
- Adding — Add spices and cook 1 minute.
- Adding — Add tomatoes, tomato paste, and water.
- Simmering — Simmer, covered, 1–1.5 hours until meat is tender.
- Step 5 — Break flatbread into pieces; arrange in serving bowl.
- Pouring — Pour hot broth over bread to soak completely.
- Arranging — Arrange meat over bread; ladle extra broth over top.
- Garnishing — Garnish with parsley and serve with lemon.