🥘 Tashreeb (tashreeb laham)

Name: Tashreeb (tashreeb laham)
Total time: 120 min
Yield: 4
Cuisine: Iraq & Gulf · Arabian Peninsula
Ingredients: 600 g lamb on the bone; 200 g cooked chickpeas; 2 onions, quartered; 2 tomatoes, chopped; 2 dried limes, pierced; 1.5 l broth or water; 2–3 rounds of khubz (Arabic flatbread); Salt, black pepper, baharat

Origin: Iraq & Gulf · Arabian Peninsula

500kcal

per serving · 400 g

125kcal

per 100 g

32 gProtein8 g / 100 g

16 gFat4 g / 100 g

56 gCarbs14 g / 100 g

Tashreeb is a homely dish of torn flatbread soaked in a rich lamb broth with chickpeas, tomato, onion and dried lime, then crowned with the tender meat. The bread drinks up the tangy, aromatic broth and turns soft and spoonable. It is served in a deep shared dish, especially in winter and during Ramadan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenbecause of: arabic flatbread

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

arabic flatbreadlambchickpeastomatooniondried black limebroth

Recipe

4 servings120 min

Ingredients

600 g lamb on the bone
200 g cooked chickpeas
2 onions, quartered
2 tomatoes, chopped
2 dried limes, pierced
1.5 l broth or water
2–3 rounds of khubz (Arabic flatbread)
Salt, black pepper, baharat

Method

Put the lamb, onions, dried limes and spices in a pot with the broth and bring to a boil, skimming the foam.
Simmer for 1.5 hours until the lamb is tender.
Add tomatoes and chickpeas and cook 15 minutes more.
Tear the khubz into a deep dish and ladle over the hot broth until soaked.
Top with the lamb and chickpeas and serve.

How to make it lighter

Chill the broth and lift off the fat before reheating.
Use less bread and more chickpeas and broth per bowl.
Choose lean cuts and trim visible fat before cooking.

History

Bread soaked in meat broth is one of the oldest dishes of the Arab world, often linked to tharid, mentioned in early Islamic sources. Tashreeb is the name used today in Iraq and the Gulf, where it remains a classic Ramadan and family dish.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →