Entree: Iraq – Kurdish Iraq – تشريب ➤ Tashrīb (flatbread soaked in a spiced meat and vegetable broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) bone-in lamb shoulder pieces, trimmed
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- 2 medium onions, sliced (10 oz / 300 g)
- 4 cloves garlic, minced (12 g)
- 2 medium tomatoes, chopped (10 oz / 300 g)
- 6 cups (1.4 L) lamb or chicken stock
- 1 cup (165 g) cooked chickpeas (optional)
- 1 cinnamon stick
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1 bay leaf
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 4 large flatbreads (about 12 oz / 340 g), torn into pieces (khubz, pita, or similar)
- 1/2 cup (20 g) fresh cilantro, chopped
- Lemon wedges for serving

Instructions

1. Heat olive oil and butter in a large heavy pot over medium-high heat. Season the lamb pieces with 1 tsp salt and brown on all sides, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add sliced onions and a pinch of salt, and sauté until softened and beginning to caramelize, about 8–10 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in chopped tomatoes, turmeric, cumin, and cinnamon stick; cook 3–4 minutes until tomatoes break down.
4. Return the browned lamb to the pot. Add the stock, bay leaf, cooked chickpeas (if using), remaining salt, and black pepper. Bring to a boil, then reduce to a low simmer. Cover and cook until lamb is tender, about 1 to 1 1/4 hours.
5. Remove lamb pieces; shred or chop into bite-sized pieces, discarding bones. Return meat to the pot and adjust seasoning with lemon juice, salt, and pepper.
6. To serve, arrange torn flatbread pieces in shallow bowls or a large serving dish, making a bed of bread. Ladle the hot lamb broth and meat generously over the bread so it soaks up the liquid.
7. Sprinkle chopped cilantro over the top and serve immediately with lemon wedges for squeezing.