Photograph of the finished Tashreeb

Middle East · Bánh mì mỏng chan nước hầm Tashreeb

Tashreeb

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 32 leaves
  • Photograph of Chicken breast Chicken breast 3.5 lb
  • Photograph of Kala Chana black chickpeas Kala Chana black chickpeas 14.1 oz
  • Photograph of Onion Onion 3.2
  • Photograph of Thick tomato passata Thick tomato passata 5.6 oz
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Garlic Garlic 32 cloves

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.

Start cooking