Entree: Iraq – Marsh Arab Cuisine – تشريب ➤ Tashrīb (Bread soaked in richly spiced meat and vegetable broth, finished with tender meat and chickpeas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder or neck, cut into 1–2 inch pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) canned crushed tomatoes
- 8 cups (1.9 L) lamb or chicken stock (or water plus stock cube)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 large potato, peeled and cut into 1-inch cubes (about 8 oz / 225 g)
- 1 carrot, sliced (about 2 oz / 60 g)
- 1 cinnamon stick
- 2 whole cardamom pods
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 6 flatbreads or thick pita loaves, torn into large pieces (aish or khubz recommended)
- 1/4 cup (15 g) fresh parsley, chopped for garnish
- 1 lemon, cut into wedges for serving

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Season lamb pieces lightly with salt and brown in batches until well browned on all sides; remove and set aside.
2. In the same pot, add the sliced onion and sauté 6–8 minutes until soft and golden. Add garlic and tomato paste and cook 1–2 minutes, stirring to deepen the tomato paste flavor.
3. Return the lamb to the pot, add crushed tomatoes, stock, cinnamon stick, cardamom pods, bay leaf, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, until lamb is tender, about 1–1.25 hours.
4. Add the potato, carrot, and chickpeas to the pot and simmer 20–30 minutes more until vegetables are tender and flavors meld. Adjust seasoning.
5. While the stew is finishing, tear flatbread into large pieces and arrange a generous layer in shallow serving bowls or a large shallow dish to absorb the broth.
6. Remove the cinnamon stick, cardamom pods, and bay leaf. Spoon hot broth, vegetables, and lamb over the torn bread so it soaks but is not completely mushy; allow 2–3 minutes for the bread to soften.
7. Garnish with chopped parsley and serve immediately with lemon wedges for squeezing over each portion. Leftovers keep refrigerated up to 2 days; reheat gently on the stove.