T'bit

What it really is

T'bit is an Iraqi Jewish Sabbath dish of chicken and rice cooked slowly overnight. The long, gentle cooking is central to its character and makes it a traditional meal for Shabbat lunch.

Low, prolonged cooking lets the rice absorb juices from the chicken and seasoning without frequent stirring. The stuffed bird and rice may be cooked together in a covered pot, producing a cohesive, tender dish that is served for Shabbat lunch after the overnight rest. Household recipes differ in spices, rice texture and whether the chicken is stuffed or arranged with the grains. The defining association is Iraqi Jewish Sabbath cooking, not a single mandatory spice formula. The modeled record includes poultry, rice and tomato; verify the actual stuffing and seasonings.

Chicken is seasoned with warm spices, commonly including cardamom, cinnamon, black pepper and cloves, then cooked with rice and tomato in a covered pot. The pot is placed in a low oven overnight, allowing the grains to absorb the juices while the chicken becomes very tender. Household recipes differ in their spices and in whether the rice is layered, stuffed inside the chicken, or cooked around it.

T’bit is cooked as a covered, slow preparation so that the rice takes on the chicken's seasoned juices. In the whole-bird form, stuffing cooks inside the chicken; some households instead layer or arrange the rice around it. This distinguishes it from everyday chicken pilaf: the overnight timing and Shabbat meal are part of the dish's identity. Describe the serving format used, and confirm stock or added ingredients at the kitchen.

How it's served

• Served hot from the pot as a Shabbat lunch main course.
• Scooped so each portion includes both rice and chicken.
• Often accompanied by salads or pickled vegetables.

How to write it on the menu

Keep the name T'bit and describe the ingredients and preparation actually used; identify any recipe-specific variation for guests.