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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