A Chicken Challenge!

Posted on October 27th, 2017 by

Blog post by JMM archivist Lorie Rombro. You can read more posts by Lorie here.

October 24th was our members event, Feast of Flavors: A Cooking Demo and Tasting for our new exhibit. Vered Guttman, a food writer, came and gave a cooking demo of Iraqi Jewish foods. All the recipes looked incredible but I really wanted to try making Tbeet, a Jewish Iraqi chicken and rice dish. I knew this was something my family would like and was different from what I usually made. We are an adventurous group when it comes to food and my husband and children always like to try something new. The recipe also looked easy, I’m not a bad cook but I really don’t have much time to put into making meals and a one pot recipe is always appreciated.

Vered shows off the ideal chicken at the Feast of Flavors cooking demo.

Vered shows off the ideal chicken at the Feast of Flavors cooking demo.

The audience was told to get a nice big plump bird, a fryer, so the chicken did not dry out. After 7 phone calls with my husband, who I sent out for the chicken, this was finally accomplished. You began by mixing the spices with the dried rice and stuffing the bird with the mixture and then tying the legs and closing the front with toothpicks so the rice doesn’t fall out. That part was a bit easier said than done. After breaking many tooth picks, I gave up and hoped for the best.

Stuffing the chicken with rice.

Stuffing the chicken with rice.

Tying the chicken shut.

Tying the chicken shut.

When the chicken was finally in the pot you cover it with more spices, cumin, cardamon, turmeric, paprika and pepper, add water and cover the chicken with what seemd like a large amount of rice. The eggs are added on top, everything is covered in tinfoil and placed it in the oven overnight at 225.

A well spiced chicken!

A well spiced chicken!

The finished product - delicious!

The finished product – delicious!

The next morning the kitchen smelled wonderful and the chicken was unwrapped and looked delicious. My eggs came out a little weird, but the chicken was moist and falling off the bone. This did make it a bit hard to find the chicken in the mounds of rice, and I think I will use less rice next time. But last night we all enjoyed the Tbeet and I will make this again. It actually was fun; the whole family was involved in our experiment and we not only had a delightful meal but we spent time together trying something new.

Want to give it a try yourself? Here's the recipe Vered shared with us!

Want to give it a try yourself? Here’s the recipe Vered shared with us! 

You can download a PDF of this recipe here.

 

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Generations 2011-2012: Special Theme Issue: Jewish Foodways

Posted on November 8th, 2016 by

Generations 2011-2012: Special Theme Issue: Jewish Foodways

Table of Contents

Baltimore Jewish Foodways by Avi Y. Decter

“Processions, Debates and Curbstone Encounters”: The Struggle over Kosher Meat in Baltimore, 1897-1918 by Avi Y. Decter

Family Fare: Baltimore Jewish Food Businesses by Jennifer Vess

Bedlam with Corned Beef on the Side: The Jewish Delicatessen in Baltimore by Barry Kessler

Romancing the Coddie by Gilbert Sandler

Gallery: HENDLER’S: The Velvet Kind by Rachel Kassman

Book Review: The Sacred Table: Creating a Jewish Food Ethic reviewed by Rabbi Nina Beth Cardin

Field Notes: The Pearlstone Center by Jakir Manela

Chronology: Baltimore Jewish Foodways compiled by Avi Y. Decter

Cost: $10

To order a print copy of Generations 2011-2012, please contact Esther’s Place, the JMM Museum Shop at 443-873-5179 or email Devan Southerland, Museum Shop Assistant at dsoutherland@jewishmuseummd.org.

Posted in jewish museum of maryland