Iraqi Overnight Stew Perfect for Shabbat
In her modest, shack-like home in southern Israel, my great aunt Toya served some of the best food I’ve ever tasted.
After my Iraqi grandmother, Rachel, passed away, her cousin Toya (Victoria) Levy took it upon herself to fill void in our hearts and in our bellies. One of her duties was to prepare tbeet for us on shabbat.
Tbeet is the Iraqi version of a Shabbat overnight stew. A chicken is stuffed with a mixture made of its inner parts, rice and spices, then covered with more rice, topped with hard boiled eggs and cooked overnight. The rice comes out moist and flavorful, the chicken so soft you can literally chew the bones.
The tradition of the Shabbat overnight stews grew from the desire to serve a hot meal on Shabbat, while keeping the Jewish law that prohibited lighting fire on the holy day. Women prepared the dish on Friday and baked it overnight, usually in a communal bakery, so it was ready at lunch time the next day when the men came back from synagogue.
Many people are familiar with the Ashkenazi (Eastern-European) Shabbat stew, the cholent, that is made of beans, potatoes and meat.
But Shabbat stews developed all over the Diaspora, and each community had its own version, using some of the local spices and ingredient that were available to them.
For more, go to Haaretz.com
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
