Iraqi
Tashreeb
Iraqi tashreeb is torn flatbread soaked with a fragrant lamb broth, chickpeas, potatoes, and the deep citrusy note of dried lime. It is served in a shallow dish so the bread softens while still holding some texture.
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Ingredients
- Bone-in lamb shoulder or shank pieces500g
- Iraqi khubz tannour or thin flatbread2 large pieces
- Cooked chickpeas1 cup
- Potato, peeled and cut into large chunks1 medium
- Yellow onion, finely chopped1 medium
- Garlic cloves, crushed3
- Tomato paste2 tbsp
- Ripe tomato, grated or finely chopped1 medium
- Noomi basra dried lime, pierced1
- Iraqi baharat1 tsp
- Ground turmeric1/2 tsp
- Ground cumin1/2 tsp
- Black pepper1/2 tsp
- Salt1 tsp, or to taste
- Vegetable oil or lamb fat2 tbsp
- Hot water4 cups
- Fresh parsley, chopped2 tbsp
- Lemon wedges2
Method
- Heat the oil or lamb fat in a heavy pot over medium-high heat and brown the lamb pieces well on all sides.
- Add the chopped onion and cook until softened and lightly golden, scraping up the browned bits from the pot.
- Stir in the garlic, tomato paste, grated tomato, baharat, turmeric, cumin, black pepper, and salt, then cook for 2 to 3 minutes until the tomato paste darkens slightly.
- Add the pierced dried lime and hot water, bring to a boil, then reduce to a gentle simmer.
- Cover and cook for about 1 hour, skimming if needed, until the lamb begins to soften.
- Add the cooked chickpeas and potato chunks, then simmer uncovered for 30 to 40 minutes more until the lamb is tender, the potato is soft, and the broth is rich but still plentiful.
- Taste the broth and adjust the salt; remove the dried lime if the broth is becoming too bitter.
- Tear the flatbread into large bite-size pieces and spread it in a shallow serving dish or two wide bowls.
- Ladle enough hot broth over the bread to soak it thoroughly, then arrange the lamb, potatoes, and chickpeas on top.
- Spoon over a little extra broth, garnish with chopped parsley, and serve immediately with lemon wedges.
Common questions
Can I substitute the Iraqi khubz tannour or flatbread with something easier to find?
Yes. Use pita, naan, lavash, or any thin, sturdy flatbread. Tear it into rough pieces and layer it in the bowl so it can soak up the broth without turning mushy too fast.
How long does Tashreeb take from start to finish?
Plan on about 2 to 2.5 hours total. Browning and building the base takes 20 to 25 minutes, then the lamb simmers about 1 hour before adding chickpeas and potato for another 30 to 40 minutes.
What are the most common mistakes when making Tashreeb?
The biggest mistakes are rushing the lamb, underseasoning the broth, and adding too little liquid. Also avoid overboiling after adding potatoes, or they’ll break apart. Taste near the end and remove the dried lime if bitterness gets too strong.
How should I store and reheat leftovers?
Store the stew and bread separately if possible. Refrigerate the lamb broth mixture for up to 4 days. Reheat gently on the stove with a splash of water. Bread can be toasted or added fresh when serving.
What is the best way to serve Tashreeb?
Place torn bread in wide bowls, ladle the hot broth, lamb, chickpeas, and potatoes over top, and let it sit briefly so the bread softens. Serve immediately, ideally with extra broth on the side and simple salads or pickles.