Tashreeb

Method

1. 1 Soak black chickpeas for 8 hours, then drain.
2. 2 Sauté the onions with turmeric and baharan, then add the chopped chicken and fry for 8 minutes.
3. 3 Pour in water and add a lemon wedge, tomato sauce, then simmer for 60 minutes with chickpeas.
4. 4 Tear the thin bread into large pieces and arrange them to cover the bottom of a deep plate.
5. 5 Pour the hot broth over the rice cake and let it soak for 5 minutes before eating.
6. 6 Five minutes of soaking is the difference from instant bread; the bread becomes soft but not mushy like porridge.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 3: pressure cook for 22 minutes, then release the pressure naturally and pour over the cake.