Iraqi T’bit
SHARON’S T’BIT
Canola oil
2 onions, chopped
6 cloves garlic, minced
3 tomatoes, chopped
Crushed cardamom, to taste
Turmeric, to taste
Cinnamon, to taste
Ginger, to taste
Salt, pepper to taste
1 chicken
4 cups water
2-3 cups rice (Jasmine, long grain, brown rice or combination)
2 tablespoons tomato paste (optional)
12 eggs (optional)
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In large ovenproof pot, fry onions in generous amount of canola oil. Add garlic and chopped tomatoes.
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Add crushed cardamom, turmeric, cinnamon, ginger, salt and pepper.
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Wash chicken and pat dry. Add to pot and sauté until golden on the outside and liquid runs out.
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Cover with 4 cups water and bring to a boil. Simmer for 15-20 minutes.
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Add rice and, if using, tomato paste. Stir well.
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Cover tightly and reduce heat and let simmer until “dry.”
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Just before Shabbat, cover with parchment paper and put a dozen whole eggs on top to make “brown” eggs, if desired.
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Heat oven to 350 degrees. Bake for 30 minutes, then lower to 225.
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Cook overnight until lunchtime the next day.
Notes: Soak beans and wheat berries the night before or they’ll absorb all the water in the pot, guaranteeing a burned dish. Dafina traditionally is served in separate dishes: potatoes, meat, wheat, rice, peeled and sliced eggs.
