Name: Flatbread Sopped in Broth of Simmered Chicken (Thareed/Tashreeb Dijaaj)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 1 or 2 flatbreads, Iraqi flatbreads variety, or Arabic bread; 2 or 3 whole noomi Basra, pricked in several places; 2 boiled eggs, shelled; 1 cup (8 oz/225 g) chickpeas, soaked overnight, and drained; or 2 cups (16 oz/450 g) cooked or canned chickpeas; 2 medium onions (9 oz/250 g), quartered; Sumac and/or Yogurt Sauce; 4 or 5 cloves garlic, whole and unskinned; 2 medium potatoes (8 oz/225 g), peeled and cut into big cubes; 1 whole chicken (about 4 lb/1.80 kg), cut into serving-size pieces, or 4 thighs, skinned and trimmed; 2 bay leaves; 1 tablespoon curry powder; 1 teaspoon ground coriander; 4 or 5 whole pods of cardamom; 1 tablespoon salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

The following recipe is a traditional dish, which requires chicken to simmer to tenderness with spices and vegetables. It is served with bread soaked in its broth, along with garnishes. Thareed is as old as the Mesopotamian civilization itself. It has always been a kind of comfort dish, so much liked by high and low. In the extant medieval Arabic cookbooks, of both alMashriq (Abbasid Caliphate in the east) and al-Maghrib (Ummayad Caliphate in Andalusia in the west), there are a consi