Rajasthani Tashreeb

Ingredients

In the original Yemeni Tashreeb, the bread is typically soaked in a meat-based broth and flavored with Yemeni spices like black cumin and turmeric. However, in the Rajasthani adaptation, the dish is vegetarian and the broth is made with Rajasthani spices like cumin, coriander, and turmeric. The addition of yogurt gives it a tangy twist, which is not present in the original version. We alse have the original recipe for Tashreeb, so you can check it out.

• 4 slices of stale bread, torn into pieces 4 slices of stale bread, torn into pieces
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 cup yogurt, whisked 1 cup yogurt, whisked
• 4 cups vegetable broth 4 cups vegetable broth
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and minced garlic. Sauté until onions turn golden brown.
3. 3.
   Add coriander powder, turmeric powder, and red chili powder. Stir well to coat the onions with the spices.
4. 4.
   Pour in the whisked yogurt and mix it with the spices.
5. 5.
   Add vegetable broth and bring it to a boil.
6. 6.
   Reduce the heat to low and add the torn bread pieces to the pot. Stir gently to ensure the bread is well-soaked in the broth.
7. 7.
   Cover the pot and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Serve hot, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Bread — It is best to use stale bread for this recipe as it absorbs the broth better. If you don't have stale bread, you can lightly toast fresh bread before tearing it into pieces.

Tips & Tricks

• For a spicier version, add more red chili powder or chopped green chilies.
• You can add vegetables like carrots, peas, or bell peppers to make the soup more nutritious and colorful.
• Adjust the consistency of the soup by adding more or less vegetable broth according to your preference.
• Serve the Tashreeb with a squeeze of lemon juice for an extra tangy flavor.
• Leftover Tashreeb can be refrigerated and reheated the next day. It may thicken, so you can add a little vegetable broth to adjust the consistency.

Serving advice

Rajasthani Tashreeb is traditionally served as a main course. It can be enjoyed on its own or accompanied by a side of yogurt or raita. Serve it hot in individual bowls, garnished with fresh coriander leaves.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of red chili powder or paprika on top of the soup before garnishing with coriander leaves. Serve it in colorful bowls or traditional Rajasthani clay pots for an authentic touch.