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Iraqi

Tashreeb

Non-vegetarian

تشريب · tashreeb

Torn flatbread soaked in a golden lamb and chickpea broth scented with dried black lime and turmeric, topped with the tender meat. A warming Iraqi dish, popular in winter and for Ramadan iftar.

Tashreeb is an Iraqi soup, ready in about 2 hours 20 minutes and made with lamb shoulder, dried lime (loomi) and pita bread. It serves 5 and is rated easy to cook.

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Iraqi tashreeb: bread soaked in broth topped with shredded meat and lemon
Photo: Abdulsalam Al Dabbagh / Wikimedia Commons · CC-BY-SA-4.0
Prep
10 min
Cook
2 h 10 min
Total
2 h 20 min
Serves
5
Level
Easy
Calories
657

Ingredients

5 servings

Equipment

Method

  1. Step 1

    Put the lamb and water in a large pot, bring to the boil and skim well.

    Food safety: Wash hands after handling raw lamb.

  2. Step 2

    Add the onions (opens in a new tab), dried limes (opens in a new tab), turmeric (opens in a new tab), cardamom (opens in a new tab), cinnamon (opens in a new tab), pepper (opens in a new tab) and salt. Cover and simmer until the lamb is very tender.

    • 105 min
    • low heat

  3. Step 3

    Add the chickpeas (opens in a new tab) and simmer for 10 minutes more. Press the limes against the pot to release their juice, then taste for salt.

    • 10 min
    • low heat

  4. Step 4

    Layer the torn bread in deep bowls or a platter, ladle over plenty of hot broth and chickpeas (opens in a new tab) and top with the lamb.

    • 3 min

About this dish

Origin
Iraq · Commonly attributedA traditional Iraqi dish, related to the bread-soaked thareed stews of Arabia.Also popular in KuwaitMore food from Iraq
Dish
Lunch · Dinner · Breakfast · Soups · Main courses
Cooking method
Simmered, Boiled
Taste
savoury, sour, aromatic / warmly spiced
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly
Cook more with
Lamb shoulder · Dried lime (loomi) · Pita bread · Onion · Turmeric · Cardamom
Techniques
Boiling · Simmering

Allergens

  • Contains: Wheatfrom pita bread
  • Contains: Glutenfrom pita bread
  • May contain: Sesamefrom pita bread

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

657 kcal per serving

Estimated

1 serving ≈ 666 g · recipe makes 5

Where the energy comes from

  • Protein 21%
  • Carbohydrate 26%
  • Fat 53%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy657 kcal99 kcal
Protein34.3 g5.1 g
Carbohydrate43.6 g6.5 g
Net carbohydrate37.9 g5.7 g
Sugars4.5 g0.7 g
Added sugars0 g0 g
Fibre5.7 g0.9 g
Fat38.6 g5.8 g
Saturated fat16 g2.4 g
Trans fat——
Cholesterol96 mg14 mg
Sodium1186 mg178 mg
Salt equivalent3 g0.4 g
Vitamins & minerals per serving
Potassium
625 mg
Calcium
137 mg
Iron
3.9 mg
Magnesium
67 mg
Vitamin A (RAE)
23 µg
Vitamin C
6 mg
Vitamin D
0.3 µg
Vitamin B12
3 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Dried lime (loomi): Raw lemon peel used as a stand-in; dried limes are dehydrated whole limes and are used in small amounts for flavour.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Day-old bread soaks up the broth without turning to mush.

Common mistakes

  • Boiling the broth hard, which makes it cloudy — keep it at a gentle simmer.

Serve with

  • Serve with raw onion, fresh herbs, pickles and a squeeze of lime.

Storage

  • Store the broth and meat (without the bread) for up to 3 days.

Reheating

  • Bring back to a simmer and pour over fresh bread.

Variations

  • Tashreeb dijaj: Made with chicken for a quicker, lighter version.
  • Tashreeb bagilla: A breakfast version of bread soaked in broad bean broth, topped with egg.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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