Iraqi Tashreeb (Bread & Lamb Broth)
Dinner · Iraqi · Ready in 55 min · Serves 2
Layers of torn flatbread soaked in a rich, aromatic lamb and chickpea broth, topped with yogurt and fried onions. A traditional, deeply satisfying Iraqi iftar classic.
Per serving
- Calories
- 400
- Protein
- 24 g
- Carbs
- 40 g
- Fat
- 14 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron35%
- Vitamin D1%
- B12149%
- Zinc74%
- Magnesium24%
- Omega-340%
- Vitamin C3%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Lamb shoulder
- 200 g Chickpeas (canned)
- 800 ml Lamb broth (or chicken)
- 2 whole Flatbread (lavash or pita)
- 100 g Onion
- 3 tbsp Olive oil
- 150 ml Plain yogurt
- 1 tsp Ground turmeric
- 1 tsp Salt
Method
- 1
Cut 250g lamb shoulder into 3cm cubes. Bring 800ml broth to a boil in a large pot. Add the lamb, 1 tsp ground turmeric, and salt. Simmer for 30 minutes until the meat is very tender.
- 2
Drain and rinse 200g canned chickpeas. Add to the simmering broth and cook for 5 more minutes.
- 3
Thinly slice 100g onion. Heat 2 tbsp olive oil in a frying pan over medium-high heat. Fry the onions for 8-10 minutes, stirring frequently, until deeply golden and crispy. Drain on paper towels.
- 4
Toast 2 flatbreads in a dry pan or under the grill for 1-2 minutes per side until warm and slightly crisped. Tear into bite-sized pieces.
- 5
Divide the torn bread between two deep bowls. Ladle the lamb and chickpea broth generously over the bread, allowing it to soak. Top with dollops of plain yogurt and scatter the fried onions over the top. Serve with a spoon and fork.
