Entree: Iraq – Mosul & North – تشريب ➤ Tashrīb (Bread soaked in a savory meat and chickpea broth, served as a hearty stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 5 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, trimmed and cut into large pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained (or 2 15 oz (425 g) cans chickpeas, drained)
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, peeled and chopped (about 2 cups / 480 g) or 14 oz (400 g) canned chopped tomatoes
- 1 tbsp (15 g) tomato paste
- 1 cinnamon stick (about 5 g)
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 6 cups (1.44 L) lamb or beef stock (or water and stock cubes)
- 2 bay leaves
- 4 pieces Iraqi flatbread or pita, torn into large pieces, approx. 8 oz (225 g) total
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges for serving
- Salt and black pepper to taste

Instructions

1. Rinse the soaked chickpeas. In a large pot, cover chickpeas with water, bring to a boil, then simmer 30–40 minutes until tender; drain and set aside. If using canned chickpeas, skip this step.
2. Heat olive oil in a heavy pot over medium-high heat. Brown lamb pieces on all sides, working in batches so they caramelize; remove and set aside.
3. In the same pot, add the sliced onion and cook until soft and golden, 6–8 minutes. Add minced garlic and cook 1 minute more.
4. Stir in tomato paste and chopped tomatoes, cook 3–4 minutes. Add turmeric, cumin, and black pepper and stir until fragrant.
5. Return browned lamb and any accumulated juices to the pot. Add stock, bay leaves, and the cinnamon stick. Bring to a boil, then reduce to a gentle simmer. Cover and cook 1.5–2 hours until lamb is very tender and nearly falling from the bone.
6. Add the cooked (or canned) chickpeas to the pot and simmer 10–15 minutes to meld flavors. Adjust seasoning with salt and pepper; remove bay leaves and cinnamon stick.
7. To serve, place torn flatbread in deep individual bowls or a large communal dish. Ladle hot lamb, chickpeas, and broth over the bread so it soaks through. Top with chopped parsley and squeeze lemon over each portion.
8. Serve immediately while hot, offering extra lemon wedges and crusty bread if desired.