Tebit - a new (ancient) approach to cholent
Never having tasted tebit, I cannot tell you how my version compared to the classic version, only that it was very good.
The only prep was to peel and slice some onions, then skin some Empire chicken leg quarters and remove the large lumps of fat. with the skin it would have been more traditional, but also fattier than I like. I then added basmati brown rice, poured in some Pomi brand chopped tomatoes, whole cloves, cardamom pods, cinnamon sticks, ground cumin, and pepper flakes. Added water, turned the crock pot on, and voila. the whole prep time was well under 10 minutes. Except for turning the crock pot down an hour later.
It was a delicious Saturday main course, served with a spinach salad.
I will do it again, and will do it stovetop - so that the rice at the bottom will cook up like the rice in paella or Persian tadig.
The BIG QUESTION I have for Tebit mavens is about the pepper. How hot is this dish supposed to be? Traditionally. I made a spice mix that emphasized the spices, and it was very nice. But was that the traditional way?
I personally use long grain regular or basmati brown rice, but the only kind I definitely would not use is the sticky type of rice like Japanese short grain, arborio, or jasmine. My memory of this is that the rice was NOT sticky, except the part inside the chicken was more clumpy. I think my friend used white persian rice.
I just found another recipe in Encyclopedia of Jewish Food by Gil Marks on pg 573. He makes his in an oven (10 hrs at 225oF).
Why 10 hours? That means if I put it in the oven just before Shabbat, it will be ready at 2:30 AM.
I'm sure tebit is yummy, but is it worth getting out of bed for?
I don't get why this type of recipe can't give cooking times/methods that would actually be practical.
Sorry to sound like a nudnik -- not directed at you, but at recipe authors.
I hope someone will share one.
From the article, I can sort of see how to work out an appropriate spice blend, but I don not understand the arrangement of the stuffed chicken skin - or stuffed chicken - so that the skin is crispy but the meat not dried out after cooking all night.
And, for Shabbat, can it be done in a crock pot?
Yes absolutely works. IMOP, best in the crockpots with the timer units that kick you into low gear after 6-10hrs. We do a similiar Egyption version calling for geese but we've only ever instead deboned ducks leaving legs and wings intact and likewise stuffing the cavity, The rice grows to entirely engross and envelop the bird with your shmaltz, chicken, duck, goose or otherwise to marry the dish together...But alas, crispy skin is not in the cards no matter the fowl. Love the article AA! Thanks!
Found some more recipes and comments on the dish.
I did not find any for the crockpot, most used the oven at very low heat or were a quick version. I do agree most/all of the cookbook authors with these recipes don't seem to write for those that keep shabbos. (even if they personally do keep shabbos)
*This is prepared the quick way but I quoted the first paragraph which gives the cookbook source for a similar recipe, I don’t know if the recipe in the cookbook is by the quick method or for shabbos. http://www.tasteofbeirut.com/2011/11/iraqi-jewish-chicken-and-rice-tibeat/
>A dish in Nawal Nasrallah’s Delights from the Garden of Eden listed as an Iraqi-Jewish traditional meal served on the Sabbath in Baghdad and cooked in a tannour. The tannour was a wood-fired communal oven; it is still being used in some rural areas in Lebanon today to make bread.<
*I found the following information at: http://blogs.forward.com/the-jew-and-the-carrot/134288/cholent-traditions-from-around-the-globe/
>Iraqi Jews have their own take on Sabbath slow cooking. In “Mama Nezima’s Jewish-Iraqi Cuisine” cookbook, Rivka Goldman writes, “No Jewish Iraqi Sabbath table is complete without tebit.” Also spelled taybit and taybeet, the dish is more chicken and rice dish than stew (though cookbook author Claudia Roden mentions a stew variation in her “Book of Jewish Food”), it functions similarly to a slow cooking item to be eaten for Shabbat lunch. Composed of chicken stuffed with meat or rice, spiced with cardamom, nutmeg, cinnamon, pepper and paprika and surrounded by rice, the true beauty of tebit is in its unmolding. Roden describes the process by saying, “At lunchtime on Saturday, the steaming pot was placed in cold water to help unstick the rice from the sides and turned out like a large cake with the chicken inside.” Hint: the crusty bits of rice that cling to the top are considered the favored part.<
*Mama Nezima’s Jewish-Iraqi Cuisine by Rivka Goldman pg121
Sephardic cooking by Copeland Marks, pg. 99-102 (3 recipes)
A friend of mine in Israel makes this for shabbat, she uses a whole chicken that she stuffs with rice plus there is rice outside the chicken and she keeps it warm on the plata (shabbos hot plate). i don't have her recipe.
The person that posted the following recipe has a reputation as a good sephardi cook. This recipe is from:
"I cook Tebeet, which is chicken with rice, in a foil pan for shabbat. I know some people make in crockpot. This freezes well."
]3 cup rice
1 large onion, chopped finely
1 tbsp oil
salt and pepper
3tbsp tomato puree
1 roasting chicken, whole or cut in 1/8th
spice rub (combination of paprika, cumin, cinnamon, cardamon, turmeric, dried mint, ground rose petal--optional. Or use schwarma/grill spice mix), salt and pepper.
* Rinse excess starch off rice, let soak for 15-20min
* Sautee onion.
* Rinse and pat dry chicken pieces well. Remove visible fat. Sprinkle VERY generously with the spice rub, salt and pepper. If using the whole chicken, inside can be stuffed LOOSELY with combination of cubed beef (or uncooked sausage out of casing) and soaked rice.
* Place chicken in a large pot/crockpot, pour 3 cups water (can be flavoured with chicken soup/veggie soup, or use a bit of white wine) and boil covered for 20min if using pieces, 45min for the whole chicken. Remove scum/fat on the top (though mostly I don't bother).
* Add sauteed onion and rice around the chicken, dissolve tomato puree. (You can transfer to a foil pan at this point.) There should be just enough liquid to cover the surface of rice. Cover and cook over a low setting for 2-3hrs minimum up to 5-6hrs. Sprinkle more spice over rice before serving if you want.
There's a link next to the article (left side) which leads to the recipe. But no instructions for how to keep it hot for Shabbat day, eg. how much liquid, etc. It also talks about baking uncovered to crisp the skin.
I wish "traditional" Shabbat recipes would include info for folks who actually follow tradition.