Bread simmered in Tamarind Sauce

Name: Bread simmered in Tamarind Sauce (Mahroog Isib’a (his finger is burned)/Tishribaya)
Yield: Makes 4 small servings
Cuisine: Iraqi
Ingredients: 1 teaspoon curry powder; ¼ teaspoon black pepper; 1 teaspoon salt; 2 medium onions (about 1½ cups/9 oz/250 g), coarsely chopped; ½ teaspoon chili pepper, or to taste; 2 tablespoons oil; 2 heaped tablespoons tomato paste, or ½ cup (125 ml) tomato sauce, optional; ½ big Iraqi flatbread (plain), broken into pieces; Dried mint, and yogurt; ½ teaspoon turmeric; 1 garlic clove, grated (optional); 1 tablespoon tamarind concentrate; or 1 tablespoon pomegranate syrup

Mahroog Isib’a (his finger is burned)/Tishribaya

Preparation info

Makes
4
small servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

A delicious way of consuming stale Iraqi flatbread. Apparently, people eating this dish end up getting their fingers burnt. It is so delicious they can hardly wait for it to cool off a little. It may replace a side dish of rice or potatoes.

Ingredients

2 tablespoons oil
2 medium onions (about 1½ cups/9

Asia
Iraq
Side dish
Vegan
Bread

Method

In a heavy medium pot, heat oil and sauté onion until transparent, about 6 minutes. Add curry powder and turmeric a few moments before onion is done, and stir until aromatic.
Add garlic, salt, pepper, chili, tomato paste or sauce, and tamarind syrup. Stir together for a few minutes.
Add bread, and cover with hot water by up to