Torn flatbread soaked in a deeply spiced lamb and chickpea broth until soft and luscious. This iconic Iraqi comfort dish transforms humble bread into a rich, warming meal cherished across generations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Heat olive oil in a large pot over medium-high heat. Brown the lamb pieces on all sides for about 8 minutes until deeply caramelized.
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2
Add diced onions and garlic, cooking for 5 minutes until softened and fragrant. Stir in tomato paste, turmeric, cumin, baharat, and cinnamon.
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3
Add chopped tomatoes and enough water to cover the meat by 5cm. Bring to a boil, then reduce to a gentle simmer.
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4
Cover and cook for 1 hour until the lamb is falling-off-the-bone tender. Add chickpeas in the last 20 minutes.
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5
Tear the flatbread into large pieces and arrange in the bottom of deep serving bowls, forming a thick bread layer.
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6
Ladle the hot broth and lamb over the bread, pressing gently so the bread absorbs the flavorful liquid. Garnish with fresh parsley and serve immediately.
Did You Know?
Tashreeb is considered the ultimate test of an Iraqi cook — the broth must be rich enough to transform dry bread into a silky, spoonable delight.
Chef's Notes
Equipment Tips
- large pot
- deep serving bowl
- ladle
The Story Behind Tashreeb
Tashreeb traces its roots to ancient Mesopotamia, where bread soaked in broth was one of the earliest documented meals. The word itself comes from the Arabic verb "to absorb," perfectly describing how Iraqi flatbread drinks in the richly spiced lamb broth. Every Iraqi family has its own version, with variations reflecting regional and ethnic diversity. In Baghdad, tashreeb is the quintessential Friday lunch, prepared in large quantities for extended family gatherings after morning prayers.
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