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: