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Tashreeb

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Kuwait
Servings 5 Servings

Ingredients
  

For the Broth:

  • 1 whole chicken cut into pieces
  • 2 large onions chopped
  • 3 garlic cloves minced
  • 2 tomatoes finely chopped
  • 2 potatoes peeled and cubed
  • 1 zucchini sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon cardamom powder
  • 1 teaspoon dried lime powder loomi
  • 6 cups water
  • Salt to taste
  • 2 tablespoons vegetable oil

For the Bread Layer:

  • 4-5 pieces of Khubz Regag thin Kuwaiti bread or pita bread, torn into large pieces
  • Fresh cilantro for garnish optional

Instructions
 

Step 1: Prepare the Broth

  • In a large pot, heat vegetable oil over medium heat. Add the chopped onions and garlic, sautéing until golden brown.
  • Add the chicken pieces and cook until lightly browned on all sides.
  • Stir in the tomatoes and tomato paste, cooking until softened.
  • Add the spices (turmeric, cinnamon, black pepper, cumin, cardamom, loomi, and salt). Stir well to coat the chicken.
  • Pour in 6 cups of water and bring the mixture to a boil. Reduce heat and let it simmer for about 40 minutes.

Step 2: Add Vegetables

  • Add the cubed potatoes and sliced zucchini to the pot. Continue simmering for another 15 minutes until the vegetables are tender.

Step 3: Assemble the Tashreeb

  • In a large serving dish, layer the torn Khubz Regag or pita bread.
  • Gently pour the hot broth over the bread, allowing it to soak and soften.
  • Arrange the chicken and vegetables on top.
  • Garnish with fresh cilantro, if desired.

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