Prepared and served in stone pots called ‘Dizi’; this is a stew of lamb shank, lamb rib, chickpeas, white beans, potato, onion, tomato and spices cooked for over 4 hours. Dizi forms a complete 2-course meal:
first the broth is carefully drained from the pot into a soup bowl. The broth is sipped as a soup and often soaked with torn pieces of flatbread in a style called tareed (the slang version is tileet). The meat and the beans are then pounded into a coarse puree to be scooped up with flatbread and eaten with fresh scallions and torshi.