Start the New Year off right! Chickpeas are a symbol of good fortune and wealth and in tradition are said to be a symbol of luck to bring prosperity.

Tashreeb has a special place in my heart. My mom would make it for us on freezing Chicago winter nights to warm up the soul and belly. It is a very common dish among Assyrians and most of us recognize some form of this comforting and rich broth.

It is a traditionally rustic Iraqi dish that was usually made in poor Villages to provide a hearty and satisfying meal for little cost. The word Tashreeb means “to soak” because it is normally a broth served over bread accompanied with various meats and veggies. If you ask me? The simpler the better. The complex spice profile and rich broth makes it special enough. It reminds me of Mexican Menudo or Vietnamese Pho and is the perfect cure for a hangover!

**SPECIAL INGREDIENT** the dried black lemon, aka NOOMI BASRA can be picked up at my favorite middle eastern market! Ûr Market & Edens Juice Bar in Glendale, AZ on 51st Ave and Bell Rd. These guys are legit and carry any middle eastern ingredient you are in need of! Grab a fresh juice while you shop. Yum.

Recipe:

1.5 lbs Beef Chuck (grass fed preferred)
1.5 lbs or two beef shanks - bone in (grass fed preferred)
1 can chickpeas
2 onions
2 shallots
2 cloves garlic
2 TBS seven spice mix (Baharat)
1tsp turmeric
1/4 tsp cayenne pepper
1 dried black lemon (Noomi Basra)
1 large or two small bay leaves
1 Tbs kosher salt
1/4 cup white wine
Roughly 5 cups purified water

Garnish: Hearty Arabic bread, Na'an, or white rice, chopped parsley, cilantro, green onion, and jalapeno

Enjoy!

*Note - lamb or chicken can also be used in this dish as it is common!

Set a medium pot of water and submerge bone-in shanks. Boil until impurities rise. Skim impurities from the top with a fine mesh strainer. Once scum is no longer rising to the toip and the water is relatively clear, remove shanks and season with seven spice mixture (7 spice, turmeric, cayenne), salt and pepper.

Meanwhile, cut onions, shallot and garlic and gently peel outer layers leaving halves in tact.
Cube the beef chuck into large cubes trimming away fat as needed - about two inches in size each. Pat dry with paper towels. Salt all pieces of meat. Season with seven spice mixture.

Place all onions, garlic, beef and beef shanks onto a wire rack lined pan, (if you don’t have a wire rack, directly on the pan or baking dish is fine too) brush veggies with oil, season and broil for 5-10 min until all sides are browned and charred a bit all over.

Heat a large pot over medium high and add 1TBS of olive oil. Once heated, add all broiled veggies and meat to pot. Deglaze with 1/4 cup of wine and let evaporate until almost gone. Add bay leaves. Poke small holes in the dried lime, add to pot. Add roughly 5 cups of water or enough water to almost cover completely. Simmer on medium for 20-25 min.

Once simmered remove garlic peelings from pot returning as much garlic as you want to back to the pot. Rinse chickpeas and add to pot. Simmer another 10-15 minor until meat is tender. (I usually simmer an extra ten minutes or so for extra tender meat)

Reduce heat to low and add juice of half a lemon. Stir to combine.

In a bowl, layer a hearty bread such as Na'an or even a baguette! White rice can also be used. Add stew and garnish with freshly chopped scallions, parsley, cilantro, and sliced jalapeno or green chili pepper. Enjoy!

Music provided by Argofox:
Meizong & Yeeflex - Sunrise
youtu.be/-GurRvqxg3I

свернуть