Tashreeb — Print Recipe — The Culinary Codex

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.

Ingredients

500g bone-in lamb shoulder, cubed
2 cups cooked chickpeas
4 sheets Iraqi flatbread (khubz)
2 large onions, diced
4 cloves garlic, minced
3 tomatoes, chopped
2 tbsp tomato paste
1 tsp turmeric
1 tsp ground cumin
1 tsp baharat spice blend
1/2 tsp ground cinnamon
2 tbsp olive oil
Salt and black pepper
Fresh parsley for garnish

Instructions

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.
2 Add diced onions and garlic, cooking for 5 minutes until softened and fragrant. Stir in tomato paste, turmeric, cumin, baharat, and cinnamon.
3 Add chopped tomatoes and enough water to cover the meat by 5cm. Bring to a boil, then reduce to a gentle simmer.
4 Cover and cook for 1 hour until the lamb is falling-off-the-bone tender. Add chickpeas in the last 20 minutes.
5 Tear the flatbread into large pieces and arrange in the bottom of deep serving bowls, forming a thick bread layer.
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.