Iraqi Mesopotamian
Tashreeb
Iraq's bread-and-broth comfort: torn flatbread laid in a wide bowl and soaked with a rich chickpea-and-lamb broth until soft, topped with the meat — the Mesopotamian member of an ancient family that includes tharid and fatteh.
2 hr 20 min · Serves 6 · Easy
6
Ingredients
Broth
Spice
Base
Method
Start cooking mode- Prep 20 min · Cook 120 min · 140 min total
- easy
- 1
Simmer the lamb with onion, tomato, garlic, chickpeas, baharat, and pierced dried lime into a rich broth.
- 2
Tear the flatbread into a wide serving bowl.
- 3
Ladle the hot broth over the bread until saturated; arrange the meat and chickpeas on top and serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
