Iraqi Taghrib (Tashreeb )
"This is an Iraqi recipe eaten by the poor people in Iraq since it is so simple, but the taste is kingly. It is a kind of soup/stew served over cut up pieces of large flatbread. You eat it with your hands and serve it with spring onion; you take a bite of the food and then a little bite of the spring onion (if you like). I am just trying to describe the way the Iraqi's eat it. The food doesn't look like it was served in a restaurant but believe me the taste is lovely!!!!! If you don't like the idea of bread, you can serve it with basmati rice."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
7
ingredients
- 1 whole chicken, cut in pieces without skin ask your butcher to do that part (or you can use lamb)
- 2 onions, chopped finely
- 4 garlic cloves, crushed
- 1 (8 ounce) can chickpeas, with liquid
- 1 1⁄2 tablespoons curry powder (to taste)
- 1⁄3 cup coriander, chopped
- salt
- black pepper
- 1 chicken stock cube (Maggi seasoning)
- 1 (8 ounce) can chopped tomatoes
- 2 liters water
- 3 tablespoons tomato puree
- 5 medium potatoes, cut in 4
directions
- Fry the chicken pieces in some oil, or deep fry, and set aside.
- Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
- Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
- Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
- Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
- P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
- The Iraqi people put in whatever they have leftover; be creative and add what you like.
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Reviews
-
this recipe is by far the most popular meal in iraq,not only served by poor people but also by rich people and would be made of lamb meat.it is served in holidays and celebrations.the right name is tashrib not taghrib. but this recipe is very versatile and can be made in various ways and ingredients like ummadam said. if you like it, try to make it without the tomato and it will be like white to yellow in color and add curry powder to give it some color, because in iraq we do tashrib either red(with tomato)or yellow(without tomato-with curry)and it is great in both ways, it really depends on what you like. -
This was wonderful adamsmom! Comfort food that reminds me of something my mother would cook. Had it with the flat bread on a cold day...yummm Thanks for sharing
RECIPE SUBMITTED BY
asalaam aleikum, (may peace be with you)
hmmm... ok a little about me....
well i am a mom to adam who is 3 years and i love to cook i mostly cook arabic/iraqi dishes since this is where my husband is from, myself i am from spain and i know one or two spanish dishes aswell :)
well that was all i guess.....
masalama
ummadam (mom of adam) :)
