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T'beet (Shabbat Hamin Dish)
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

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This Iraqi Jewish hamin dish can be prepared with a few hours cooking instead of the usual overnight. The spice amounts are starting points - taste throughout preparation and adjust seasoning to your preference.

Serves: 4

Prep Time:
Cook Time:
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Sephardic Meat Entree

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Ingredients

1 whole cut up chicken
1 onion, chopped in large pieces
1 carrot, sliced
2 cups rice, washed
1 tsp. chicken soup powder
1 tsp. Baharat (ground mixture of 1 tsp. cardamom and 2 tbl. each of cloves, cinnamon & coriander)
1 tsp. allspice
1 tsp. cardamom powder
1 can tomato paste
3 tbsp. oil
2 cups water
Salt and pepper

Directions

  1. Heat oil in large pot and add chopped onions. Add salt and pepper, stir and cover to cook onions about 4 minutes on med-hi setting.
  2. Add chicken pieces with a little water (to preventing burn), then soup powder, baharat, allspice and cardamom powder and stir together.
  3. Cover and lower heat to medium, stirring occasionally until chicken is almost cooked.
  4. Add carrots, 2 cups water & tomato paste and stir to blend. Cover and bring to boil on med-hi.
  5. Add rice, blend and cover. Return to boil and wait for rice to bubble on the surface, stirring occasionally so rice doesn’t stick to bottom. Lower heat to med-low and cook until rice is tender.
  6. Turn to low and cook for at least 1 hour.

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