Tashreeb — Print Recipe — The Culinary Codex

Torn pieces of thin flatbread soaked in a rich, spiced lamb or chicken broth with chickpeas and tender meat. This ancient Kuwaiti dish transforms humble bread into a deeply satisfying, soupy comfort meal.

Ingredients

500g lamb on the bone
1 can chickpeas, drained
2 tomatoes, diced
1 onion, diced
2 tbsp tomato paste
1 tsp baharat spice blend
1 tsp turmeric
1 dried lime (loomi)
4 pieces thin flatbread (khubz)
Salt and pepper
6 cups water
2 tbsp oil

Instructions

1 Brown lamb pieces in oil in a large pot over high heat until deeply colored on all sides for maximum flavor development.
2 Add diced onion and cook until softened. Stir in tomato paste, baharat, turmeric, and pierced dried lime.
3 Add diced tomatoes and water. Bring to a boil, reduce heat, and simmer covered for 40 minutes until lamb is fall-off-the-bone tender.
4 Add drained chickpeas in the last 10 minutes of cooking. Adjust seasoning with salt and pepper to taste.
5 Tear flatbread into rough pieces and arrange in deep serving bowls, covering the bottom completely.
6 Ladle the hot broth, meat, and chickpeas over the bread. Let soak for 2 minutes before serving, so the bread absorbs the flavors.

Did You Know?

Tashreeb is considered the ultimate zero-waste dish — it was invented to use stale flatbread that was too dry to eat on its own.