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RECIPE FOR TASHREEB DABAB

Preparation time: 25 minutes
Cooking time: 45 minutes
Serves 6

Cheap $

This is an Iraqi recipe eaten by the poor people in Iraq since it is so simple, but the taste is kingly. It is a kind of soup/stew served over cut up pieces of large flatbread. You eat it with your hands and serve it with spring onion; you take a bite of the food and then a little bite of the spring onion (if you like). I am just trying to describe the way the Iraqi's eat it. The food doesn't look like it was served in a restaurant but believe me the taste is lovely!!!!! If you don't like the idea of bread, you can serve it with basmati rice.
DIRECTIONS:
 

  • Fry the chicken pieces in some oil, or deep fry, and set aside.

  • Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.

  • Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.

  • Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.

  • Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.

  • P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.

  • The Iraqi people put in whatever they have leftover; be creative and add what you like.

INGREDIENTS:
 

  • 1 whole chicken, cut in pieces without skin ask your butcher to do that part (or you can use lamb)

  • 2 onions, chopped finely

  • 4 garlic cloves, crushed

  • 1(8 ounce) can chickpeas, with liquid

  • 1 1⁄2tablespoons  curry powder (to taste)

  • 1⁄3cup coriander, chopped

  • salt

  • black pepper

  • 1 chicken stock cube (Maggi seasoning)

  • 1(8 ounce) can chopped tomatoes

  • 2 liters  water

  • 3 tablespoons  tomato puree

  • 5 medium  potatoes, cut in 4

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