Kuwaiti Tashreeb (bread & stew)

Recipe No.: G-28

Gulf120 minServes 6

Tashreeb is an old dish of Kuwait and the Gulf: thin bread soaked in meat and vegetable broth, close to tharid. It is made in winter and in Ramadan, and served in one dish for the group with extra broth.

Ingredients for Kuwaiti Tashreeb

• For the stew
• 1 kgbone-in lamb, cut up
• 2onions, chopped, and 4 cloves garlic
• 3tomatoes, chopped, and 2 tbsp tomato paste
• ¼ cupghee or oil
• 1 tbspbzar spice mix and 2 dried black limes (loomi), pierced
• 2potatoes, 2 carrots and 2 zucchini, cut in large chunks
• 1.5 litreswater and salt
• For the soaked bread
• 6rounds of thin raqaq or tannour bread, torn into pieces

Method

1. Brown the onion in the ghee, add the lamb, garlic and bzar and stir 8 minutes.
2. Add the tomatoes, paste, loomi, water and salt and simmer 1½ hours until tender.
3. Add the potatoes and carrots, then the zucchini after 10 minutes, and cook until tender.
4. Spread the torn bread in a deep dish and ladle hot broth over it gradually until it soaks without falling apart.
5. Arrange the meat and vegetables over the bread, spoon some broth over and serve at once.

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