Food
Iraqi Jewish cooking centered on the Shabbat table, where t'bit, a slow cooked chicken and rice, simmered overnight. Explore family recipes for Shabbat, holidays, and every day, and the stories behind them.
Recipes
Plau B’jeej
Plau B’jeej (Red rice with roasted chicken)2 1⁄2 cups of long grain, white, basmati rice, washed1 whole chicken, cut into sections and skinned2 small onions
Kosa Muhshi
Kusa Muhshi (Stuffed squash in a tangy tomato sauce)Hashwa (filling):1 lbs. lean ground beef1 large onion1 tablespoon corn or canola oil
Kichri
Ingredients• 1.5 c. uncooked long-grain white rice• .5 c vegetable oil (I used olive oil)• 1 c. whole wheat or all-purpose flour (I used the latter).• 3 t. salt
Kibbeh – Iraqi dumplings
Meat:1 1/2 c semolina1c water1 c lean ground beef1 tsp. lime zest
Sambusak
Filling:16 ounces cooked chickpeas (1/2 cup dried) or canned¼ cup olive oil2 onions, chopped
Sabich
Sabich – Iraqi Jewish Eggplant SandwichVegetarian; vegan if you omit the egg; gluten free if you omit the pita and serve as a saladIngredients:
