Tashreeb is a traditional Middle Eastern recipe that consists of chicken cooked in a tomato stew with carrots, potatoes, and eggplant. This stew is then served over the bread, which is soaked in the broth of the stew giving a wet and soft texture. This recipe is considered a traditional Ramadan dish in the Gulf Arab region, which is served during Iftar.
When I was living in Kuwait for 18 years, we always spent Ramadan, which is an important Islamic month for us. It is common that when we break our fast during iftar, we cook many traditional foods that are delicious and healthy.
When we break our iftar, we always served this popular Kuwaiti stew dish served on a bread called tashreeb. The first time I tried this dish was from my Kuwaiti Auntie it is delicious and healthy since it is filled with vegetables and is rich in different spices. This recipe is found among Iraqi, Kuwaiti, and Emirati locals.
What is Tashreeb?
Tashreeb (تشريب) is a traditional Gulf Arabian and Iraqi dish that consists of meat (lamb or chicken) cooked in a stew with vegetables such as tomatoes, onions, and carrots. The stew is then served on top of the bread, which is then soaked in the broth of the stew, giving a soft and moist texture.
Tashreeb is a popular dish in many countries in the Middle East, including Iraq, Kuwait, and Saudi Arabia, and it is often served during special occasions and celebrations. The preparation and seasoning of tashreeb can vary depending on the region and personal preference, but it is generally known for its rich and flavorful taste.
Here are the ingredients to make this delicious chicken tashreeb recipe:
Meat: I am using chicken as my source of protein since it is easier and faster to cook than lamb.
Vegetables: To make this stew dish nutritious and healthy, I added carrots, potatoes, and eggplant.
Flatbread: I am using brown Saj bread which is a type of Middle Eastern flatbread used on shawarmas.
Tomatoes and Tomato Paste: These two ingredients are important to redden the stew and give a sweet and tangy flavor.
Herbs: The onion and garlic help enhance the flavor of the tashreeb. Furthermore, I added chopped parsley leaves which I add to the stew and garnish as well.
Spices: Of all the ingredients, the spices are the most important one since this is what gives the flavor of your stew. Here is the list of spices I used for my tashreeb:
- Cumin Powder
- Turmeric Powder
- Curry Powder
- Cinnamon Stick
- Black Lemon
- Bay Leaves
- Cardamom Pods
- Black Pepper
Other Ingredients: Lastly, you will need water to make a stew, and vegetable oil for sautéing the chicken, the herbs & spices.
Step by Step Instruction
Here are the step to make this delicious tashreeb
Step 1: First, I pour a few tablespoons of vegetable canola oil into the cooking pot.
Step 2: Once the oil is hot, I add chopped garlic followed by onion. I mixed to stir till it turns translucent.
Step 3: Next, I added the chopped tomatoes and give a stir for a few minutes till it becomes soft. I recommend that you use a masher so the tomatoes will turn into a paste.
Step 4: Add the chicken and give it a quick stir for a few minutes. The chicken doesn't have to be fully cooked since the rest will be done by simmering in the water.
Steps 6 and 7: I add all the spices and herbs. Mix to stir. After that, add the tomato paste and mix it thoroughly.
Step 8: Next, pour the water into the pot. Adjust in high heat and wait till it started to boil. Lower the heat and let it simmer for 30 to 35 minutes. Once you reach 15 minutes of simmering, add the carrots to the stew. After you reach 20 minutes, add the potatoes and then continue simmering.
Steps 9 and 10: After simmering for 30 minutes, add the eggplant to the stew. Simmer for 5 more minutes or until it becomes soft. Add the chopped parsley and gently mix to stir. You can turn off the heat and set it aside.
Step 11 and 12: Cut the large flatbread into smaller pieces using your hand and place it on a plate. Pour the hot stew over and garnish it with chopped parsley. Enjoy!
Frequently Asked Questions
1. What type of bread I can use for my tashreeb?
I use brown saj bread which is a similar flatbread used for shawarma or sandwiches. But, you can use any flatbread like pita bread, kuboos, or naan bread.
I prefer to use whole wheat brown flatbread since it is healthier than white bread.
2. Can this be serve during Non-Ramadan season?
Definitely! If you live in cold weather or winter season, tashreeb is a perfect recipe since it helps warm your body. Also, it serves as a full meal since it contains bread, vegetables, and protein.
3. What other meats I can use for this recipe?
You can use chicken, lamb, beef, duck, or rabbit. They taste good for my tashreeb recipe.
Other Gulf Arabian Recipes
Here are other Kuwaiti and Gulf Arabian recipes that you can cook at home:
- Daqoos - A Gulf Arabian tomato sauce recipe that is usually served with kabsa, majboos or mandi.
- Majboos - A national food of Kuwait which is a chicken dish and spiced rice.
📋 Recipe Card
- 500 grams Chicken
- 1 large Red Onion, chopped
- 4 cloves Garlic, chopped
- 3 Medium Tomatoes, chopped
- 2 Medium Potatoes, peeled and sliced
- 1 Large Carrot, peeled and sliced
- 1 Large Eggplant, peeled and halved into 4
- ½ Cup Parsley, chopped
- 1.5 Tablespoons Tomato Paste
- 2 Pieces brown saj bread or any flatbread
- 5 Pieces Cloves
- 4 Pieces Cardamom Pods
- 2 Teaspoon Curry Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Turmeric Powder
- 2 Pieces Black Lemon
- 1 Small Cinnamon Stick
- 3 Pieces Bay Leaves
- 1 Tablespoon Salt
- 1 Tablespoon Black Pepper
- 3 Tablespoons Vegetable Oil (Canola)
- 5 Cup Water
- Pour a few tablespoons of vegetable canola oil into the cooking pot.
- Once the oil is hot, add chopped garlic followed by onion. Stir to mix till it turns translucent.
- Add the chopped tomatoes and give a stir for a few minutes till it becomes soft. Use the masher, if desired, to turn the tomato into a paste.
- Add the chicken on the pot and give it a quick stir for a few minutes
- Add the spices & herbs and the tomato paste. Mix to stir
- Pour the water into the pot. Adjust in high heat and wait till it started to boil. Lower the heat and let it simmer for 30 to 35 minutes
- Once you reach 15 minutes of simmering, add the carrots to the stew. After you reach 20 minutes, add the potatoes and then continue simmering.
- After simmering for 30 minutes, add the eggplant to the stew. Simmer for 5 more minutes or until it becomes soft.
- Add the chopped parsley and gently mix to stir. Turn off the heat and set it aside.
- Cut the large flatbread into smaller pieces using the hand and place it on a plate.
- Pour the hot stew over and garnish it with chopped parsley. Enjoy!
- See the pictures on the step by step heading section to have an idea of the recipe.
- You can use pita bread, kuboos, naan bread or any whole wheat flatbread if desired.