Flatbread Sopped in Broth of Simmered Chicken

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

Thareed/Tashreeb Dijaaj

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

Ingredients

Asia
Iraq
Main course

Ingredients

Method