Tabit: The Iraqi Spin on Cholent
If there’s one thing that different cultures and backgrounds like to fight over in Israel, it’s who has the best food. With different flavors, spices, methods, and more, one of the most magical parts of the Israeli melting pot is the literal mixture of tastes and culinary treats.
Just visit any Israeli family (and especially Israeli grandmothers!), and you’ll enter a world of traditions, foods from every corner of the world, new methods introduced here in Israel, and so much more.
One of my favorite ways to get to know new foods (and taste them!) is to visit the food fairs that take place in a wide range of malls and shopping centers on Friday mornings throughout the country. If you’ve never experienced it, you must on your next visit to Israel.
It goes like this: a wide variety of cooks and foods are displayed, featuring foods from every corner of Israeli society. Delicious slow cooked meat dishes, soups, salads, pastries, breads, you name it, you can find it. My husband and I particularly love to visit the Dizengoff Center Mall (a landmark of its own) food fair on Fridays and always buy Tabit (more on that soon), Kubeh soup, challah for Shabbat, and so much more.
Why do we love Tabit so much? Neither of us come from an Iraqi background, so we didn’t grow up on Tabit. Having the opportunity to taste the true home cooking of an Iraqi-Israeli cook is always a special treat. The flavors and the texture of the chicken and rice together are unique and beyond delicious. You have to try it.
Want to try a traditional Iraqi Shabbat dish?
Tabit is the ultimate expression of the Iraqi kitchen – try it yourself today!
Check out our DIY store to add Bahart spice and others to your Israelibox today.
Shalom, I’m Maya, a native Israeli (aka sabra) and the founder of Israelibox.
IsraeliBox is a subscription box that brings Israel closer to you than ever.
I started Israelibox to give you the chance to experience Israel like Israelis do.
Join me in supporting Israel in a unique way while enjoying the great products our small businesses have to offer.
What is Tabit?
Israelis love to eat slow cooked dishes on Shabbat. After cooking overnight on the electric platter or in the oven, it’s time to wake up to the wonderful smell of a dish that has been in the works all night long.
Tabit is the Iraqi form of Cholent, traditionally eaten on Shabbat, and as opposed to its cousins from other backgrounds, features chicken. Tabit has its own unique flavor, enriched by the use of onion, chicken, “bahart” spice which includes black pepper, allspice, ginger, nutmeg, cinnamon (and more depending on the variation- find it in our Melting Pot box!), and tomato paste.
The Tabit methods also vary from kitchen to kitchen. While some people prefer to cook on an electric platter overnight, others prefer to cook in the oven. Each method creates its own result (and each family has its own preference!)… I personally prefer in the oven 🙂
Ready to make your own Tabit? Here’s my favorite recipe:
Ingredients:
2 cups of rice
1 large onion, peeled
1 tbsp. olive or canola oil
2 chicken thighs with skin
1 meet bone (for example a piece of Asado)
6-7 eggs
2 tbsp. Bahart spice
1 tbsp. spicy paprika
1 tbsp. tomato paste
3.5 cups water
1 tsp. coarse salt
Directions:
- Wash the rice well, place in a bowl, cover with water and let soak for an hour.
- Cut the onions into medium size pieces.
- Place the onion into a medium size pot together with the oil and fry over a high flame for 10 minutes while mixing, until the onion turns golden on the edges.
- Add the chicken the eggs and the spices and mix well. Fry with the onion for approximately 30 seconds.
- Add the water, tomato paste, and the salt. Mix well.
- Strain the rice and add to the pot.
- Bring to a boil, cover the pot and cook over a low flame for 10-15 minutes, until the rice begins to float.
- Transfer to an electric platter to cook overnight (at least 12 hours while covered). If you’re using a pot that is oven-safe, cover the pot with parchment paper and on top place a layer of aluminum foil (if you have an oven-safe lid then use that!). Put in the oven at 230 degrees Fahrenheit for at least 8 hours.
- The Tabit is ready when the sides of the pot are browned completely, and the chicken and rice are completely cooked (you won’t be able to miss the amazing smell when it’s ready!).
Tabit is a family meal. Make sure to gather up your family or friends for a delicious and traditional Iraqi-Israeli meal on Shabbat (or any other day of the week that you prefer)! Don’t forget to tag Israelibox with pictures of your meal.
Want to learn more about Israeli traditions and backgrounds? Check out these articles on our blog:
Want to try a traditional Iraqi Shabbat dish?
Tabit is the ultimate expression of the Iraqi kitchen – try it yourself today!
Check out our DIY store to add Bahart spice and others to your Israelibox today.
Shalom, I’m Maya, a native Israeli (aka sabra) and the founder of Israelibox.
IsraeliBox is a subscription box that brings Israel closer to you than ever.
I started Israelibox to give you the chance to experience Israel like Israelis do.
Join me in supporting Israel in a unique way while enjoying the great products our small businesses have to offer.
