Kurdish Tashreeb

Kurdish Tashreeb is a delightful beef stew, a comforting dish that's both simple and incredibly satisfying. This traditional stew is enriched with spices and served over freshly baked naan, creating a perfect harmony of flavors. Follow this guide to recreate this culinary treasure at home.

Ingredients

For the Naan:
🍞 4 ½ cups all-purpose flour
🍮 1 ½ tablespoons yeast
🧂 1 tablespoon salt
🫒 2 tablespoons olive oil
💧 2 cups warm water

For the Stew:
🍖 1 ½ lbs stew beef (or lamb)
🧅 1 large onion, chopped
🌶️ 1 green bell pepper, chopped
🌶️ 1 jalapeño pepper, seeded and chopped
🧄 2 cloves garlic, minced
🍋 3 dried limes
🧂 Salt, to taste
🌶️ Black pepper, to taste
🧃 1 tablespoon chicken or beef bouillon
🌿 1 teaspoon allspice
🍛 1 teaspoon curry powder

Instructions

1- Naan Preparation:

• In a large mixing bowl, combine the flour, yeast, and salt.
• Add the olive oil and warm water gradually, stirring until the dough becomes cohesive and slightly sticky.
• If the dough is too sticky, sprinkle an additional tablespoon of flour and mix again.
• Cover the bowl with plastic wrap and a heavy towel. Allow the dough to rest and rise for 20-30 minutes, or until it doubles in size.
• Preheat the oven on broil mode at high temperature.
• Divide the dough into three or four large balls. Flatten each ball onto parchment paper with lightly oiled hands to your preferred thickness and mark with fingertips.
• Place the naans on a tray and bake on the top shelf of your oven under the broiler until golden brown. Watch closely as parchment may burn; adjust as necessary.

2- Stew Preparation:

• In a pressure cooker on the sauté setting, add the beef, salt, black pepper, 1 dried lime, and enough water to cover the beef. Bring to a boil.
• Remove any foam from the surface before sealing the pressure cooker. Cook on the meat setting for about 40 minutes.
• While the beef cooks, chop the onions, bell pepper, and jalapeño. Mince the garlic.
• Upon completion, release the pressure cooker’s steam. Remove and set aside the beef.
• In the remaining broth, add the chopped vegetables, garlic, remaining dried limes, allspice, curry powder, and bouillon. Simmer on medium heat until vegetables are tender.
• Return the beef to the stew and let simmer together for a few minutes to incorporate flavors.

3- Serving:

• Place the freshly baked naan on a plate and ladle the stew generously over the top.
• Serve hot, allowing the naan to soak up the flavorful stew.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories per Serving: Approx. 670
Nutrition per Serving:

• Proteins: 35g
• Fats: 20g
• Carbohydrates: 85g
  Equipment: Mixing bowl, pressure cooker, oven

Cooking Tips:

• Adjust spice levels according to your taste by varying the amount of jalapeño and curry powder.

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Kurdish Tashreeb