Tashreeb is the name for a type of dish with broth-soaked bread as the base. It can be soaked with meat or bean broth, depending on the dish. This particular tashreeb is very uncommon. Iraqis do not know this tashreeb if you ask them. Only the Iraqi Turkoman in Kirkuk made this tashreeb, and even then it was uncommon.Print
- Chicken, roasted in cumin and turmeric, then shredded (see below).
- Iraqi Tanoor or Iranian Sangak bread (or pita, or flat bread) cut into 2 inch pieces
- 1–2 medium eggplants, sliced into rounds
- 6–8 medium sized tomatoes, cut in half only once
- 2 bell peppers, cut into strips (optional)
- 1/2 medium container of labneh or Greek yogurt
- 1/2 cup grapeseed oil (or canola oil)
- 1/2 TBS turmeric powder
- 2–3 scallions, chopped, to top
- 1/2 bunch of parsley, finely chopped, to top
- lemons wedges, to serve
- olive oil | salt | black pepper to taste along the way
- 3 medium boiled eggs (or more, depending on your preference)
- 1. Rub the chicken with 1 tsp olive oil. Then rub the chicken inside and outside (and under the skin, if you can) with 2 tsp salt, 1 tsp black pepper, 1 tsp cumin, and 1 TBS turmeric. Now cook your chicken. A.) you can quickly boil the meat in a pressure cooker or Insta-pot; OR B.) you can roast in the oven at 400F, , for 45-50 minutes. When a thermometer in the thigh registers 165 degrees, take the chicken out. Let it cool slightly for 15 minutes, then shred the meat with 2 forks.
- 2. Take out a deep but also wide tashreeb serving dish, as everything piles on.
- 3. In a skillet (cast iron if you have one), add about 1/4 cup of olive oil. Add the eggplant slices and fry on both sides until golden brown. Transfer the eggplant slices to a sheet pan. Then add the tomatoes to the skillet face down, and fry about 5 minutes on medium heat. Transfer those to the sheet pan once they are browned. Now add the bell pepper slices (if using) to the skillet and fry those for 3-5 minutes then transfer those to the sheet pan.
- 4. Season all the vegetables on the sheet pan with salt and black pepper. Place the sheet pan in the oven and roast in the oven at 400 degrees until soft and flavors are intensified, about 20 min.
- 5. While vegetables are in the oven, heat the broth in a small pot. In a separate pot, boil your eggs, cool, set aside. Peel before serving.
- 1. Cover your serving dish with the pieces of bread. There is need to pile it high, just cover it.
- 2. Pour some warm broth all over the bread. You want to soak the bread but you don’t want to create a soup bowl! Be careful.
- 3. Layer the eggplant.
- 4. Layer the bell peppers (if using).
- 5. Layer the meat.
- 6. Layer the tomatoes.
- 7. Add the labneh to thinly cover, but let some of the tomatoes peek out because presentation is also important.
- 8. Quickly heat the grape seed oil in a small pot, and when it’s piping hot toss in the turmeric!
- 9. Pour the hot oil over the entire dish – this is fun to watch, so always do this around your guests (carefully).
- 10. Top with scallions and parsley. I use scallions, my grandmother uses thinly sliced onions. Your choice.
- 11. Serve it with a medium boiled egg!
- Chef Tip: You can roast or poach the chicken the day before and refrigerate it. Shred the cold chicken and re-heat it with 1 cup of chicken broth, covered, in a 400 degree oven for 7-10 minutes.
- Frying then roasting the vegetables intensifies the flavors!
- Make it Your Own: Use chicken broth, vegetable broth, or even the liquid from a can of chickpeas to moisten the tashreeb.