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Tashreeb

Name: Tashreeb
Total time: 120 min
Yield: Serves 4
Cuisine: Iraq
Ingredients: 500g (bone-in) Lamb; 200g (canned) Chickpeas; 1 Onion; 1/2 tsp Turmeric; 2 tbsp Lemon juice; 1/2 tsp Black Pepper; 2 tsp Salt; 3 leaves Pita Bread

Main Dish

⏱ 120 min

👥 Serves 4

Difficulty ⭐

Torn bread soaked in plenty of lamb and chickpea broth — Iraq's winter breakfast.

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📖 The Story Behind This Dish

Tashreeb is an Iraqi dish of torn flatbread soaked in plenty of broth simmered with lamb or chicken, chickpeas, and dried lime. It's beloved for breakfast on cold winter mornings and for Ramadan dinners. The pleasure is in the bread soaking up the broth and going soft.

🌆 Where it's eaten: Early on a cold winter morning in a small Baghdad eatery, bread is torn into a big bowl and hot broth is poured over, sending up clouds of steam.

🥕 Ingredients (serves 4)

Lamb 500g (bone-in)
Chickpeas 200g (canned)
Onion 1
Turmeric 1/2 tsp
Lemon juice 2 tbsp
Black Pepper 1/2 tsp
Salt 2 tsp
Pita Bread 3 leaves

👩‍🍳 Instructions

Bring the lamb and onion to a boil in 1.2L water and skim.
Add the turmeric, pepper, and salt, cover, and simmer 1 1/2 hours.
Add the chickpeas and simmer 15 minutes.
Add lemon juice for tartness.
Tear the pita into a bowl to line it.
Pour over plenty of broth to soak the bread and top with the meat and chickpeas.

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