Iraqi Tashreeb
Tashreeb is a beloved Iraqi dish, often enjoyed for breakfast, especially during the colder months and the blessed month of Ramadan. It's known for its comforting warmth and rich flavors.
Ingredients
- For the Broth and Meat
- 500 g Lamb shoulder or chicken thighs, cut into chunks
- 1 large Large onion, quartered
- 2 pieces Dried limes (noomi basra), pierced
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 1 tsp Ground turmeric
- ½ tsp Ground black pepper
- 1 ½ tsp Salt
- 8 cups Water
- For the Chickpeas
- 1 cup Cooked chickpeas (or 1 can, drained)
- For the Bread
- 4 pieces Large Iraqi samoon bread or thick pita, torn into large pieces
- 2 tbsp Vegetable oil
- For Garnish
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Ghee or clarified butter
- ¼ tsp Ground turmeric
Method
- 1
In a large, heavy-bottomed pot, combine the lamb or chicken chunks with the quartered onion, pierced dried limes, cinnamon stick, bay leaves, ground turmeric, black pepper, salt, and water. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer until the meat is fork-tender. This will take about 1.5 hours for lamb or 45 minutes for chicken. Remember to skim off any foam that rises to the surface during the initial boil.
- 215 min
Once the meat is tender, add the cooked chickpeas to the pot. Stir gently and continue to simmer for another 15 minutes, allowing the chickpeas to absorb the rich flavors of the broth.
- 310 min
While the broth simmers, prepare the bread. Preheat your oven to 180°C (350°F). Brush the torn pieces of Iraqi samoon or thick pita bread lightly with vegetable oil. Arrange them in a single layer on a baking sheet and toast in the preheated oven for about 10 minutes, or until they are golden and slightly crispy. This prevents them from becoming completely mushy when soaked.
- 4
In a large, deep serving dish, arrange the toasted bread pieces. Carefully ladle the hot meat and broth over the bread, making sure every piece is thoroughly soaked. The bread should be saturated with the broth but still retain some texture and shape. Let it sit for a few minutes to absorb the liquid.
- 5
In a small pan, gently heat the ghee or clarified butter with the ¼ teaspoon of ground turmeric until fragrant. Drizzle this aromatic oil over the assembled tashreeb. Finally, generously sprinkle the fresh chopped cilantro and parsley over the top for a burst of color and freshness.
- 6
Serve your Iraqi Tashreeb immediately while it's still piping hot, ideally in deep bowls. Enjoy this comforting and flavorful dish!