Mama Hajiya’s Tashreeb

Like any recipe given down from one generation to another, this one does not have exact measurements for the ingredients. 


Machboos Spices



Black Pepper


Onion, quartered

4-6 Cloves of garlic, chopped finely

500 Grams of Lamb Stew Chunks

Tomato Paste

2 Cans of Chopped Tomatoes

2 Carrots, cubed

2 Potatoes, cubed

1 Small Pumpkin, cubed

Black Eyed Peas

1-2 Pieces of Iranian Flat Bread


How to make it:

Wash the meat, a pro tip is to wash it with vinegar.  Then rub it with the machboos spices, turmeric, cumin, black pepper, and salt. 

In a stew pot, add the quarter onions and chopped garlic cloves. Let them brown and then add the meat and cook on a low heat for 5-10 minutes until it is fragrant.

Create a space in the middle of the pot, and then add the tomato paste and the chopped tomato.  Stir everything together then cover the meat and tomatoes with water and increase the heat to medium to high heat.

Once the water has boiled add the carrots, potatoes, pumpkin, and black-eyed peas.  Lower the heat and let the stew simmer for one to two hours.  Once ready, the meat will flake easily. 

Remove from the heat and add pieces of bread and submerge into the stew so all the bread is coated.  Let it sit for a bit and then serve.  Sehtain!


(Illustration by Deborah Difiore and recipe given by Hadeel AlTamimi) 

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