Flavours of Babylon

Linda Dangoor · Flavours of Babylon

The name for this Sabbath dish - T'Beet - comes from the Arabic tabayit which means to stay overnight, which is how long t'beet used to be cooked. This is my grandmother's recipe which my mother continues to use when making her delicious t'beet. It is the traditional way to make this sumptuous dish. It might seem a lengthy process at first but you'll soon get the hang of it. The chicken is cooked first, then the rice is added and cooked together with the chicken. It is worth the effort and makes a spectacular party dish. To get the best flavour, I recommend a free range mature boiler chicken which is an older bird than the usual roaster. Its taste is deeper and meatier. A free range roaster will do too.