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