Tashreeb
Also: Tashreeb bil-lahm, Tashreeb al-lahm, Iraqi lamb and chickpea broth over flatbread
A spiced lamb and chickpea broth ladled over torn flatbread, finished with tomato and baharat, served as a hearty main dish.
Identity criteria
- 1Broth based on lamb and chickpeas, simmered with tomatoes and baharat.
- 2Torn flatbread (pita or similar) as the base, soaked but not dissolved.
- 3Flavor profile dominated by baharat spice blend, with savory, slightly tangy notes.
- 4Served hot, in a deep bowl, with broth and bread together.
- 5Typically garnished with fresh herbs, a drizzle of fat, and optional lemon.
- 6No dairy or egg in the classic preparation; gluten from bread is present.
Components
Flatbread (pita or Arabic bread)essentialTorn, not sliced, to hold structure while soaking.
Lamb (bone-in or ground)essentialTraditional protein; provides rich broth.
Chickpeas (cooked)essentialAdds creaminess and body to broth.
Ghee or neutral oilessentialUsed for sautéing and finishing drizzle.
Lemon juice (optional)optionalAdds brightness if desired.
Water or lamb/chicken stockessentialForms the broth.
Baharat spice blendessentialCoriander, cumin, paprika, cinnamon, clove, cardamom.
Saltessential
Fresh parsley or cilantrooptionalProvides fresh herbal note.
Sumac (optional)optional
Toasted pine nuts (optional)optional
Technique
- Browning the lamb
- Creates a rich fond that deepens the broth’s flavor.
- Sautéing aromatics (onion, garlic, tomato)
- Releases sugars and savory compounds, building the flavor base.
- Simmering broth with chickpeas and baharat
- Allows spices and legumes to meld, infusing the liquid with complexity.
- Tearing and toasting flatbread lightly (optional)
- Adds a slight crispness that helps the bread hold shape when soaked.
- Ladle hot broth over torn flatbread and rest briefly
- Enables the bread to absorb broth while retaining texture.
Form & serving
- Served
- In a deep bowl, broth and soaked flatbread together.
- Temperature
- Served piping hot.
- Portion
- One generous bowl per person as a main course.
- Pairs with
- Lemon wedges · Extra sumac · Fresh herbs · Pickled vegetables · Yogurt or ayran
Character
Flavour
Texture
Brothy with tender lamb, creamy chickpeas, and soft, broth-soaked flatbread that retains a slight chew.
Eaten
Family-style meals, everyday dinners, Ramadan iftar, and celebrations in Iraq and the broader Levantine region; often accompanied by yogurt, pickles, and fresh herbs.
When
year-round · autumn · winter
Variations & related
Regional variations
- Tashreeb bil-lahm · Iraq
Classic lamb version with extra tomato.
- Tashreeb bil-foul · Levant (Syria, Lebanon)
Uses fava beans instead of chickpeas for a slightly earthier flavor.
- Tashreeb with chicken · Anatolia (Turkey)
Substitutes chicken for lamb, lighter broth.
- Vegetarian Tashreeb · Modern adaptations
Replaces lamb with mushrooms or seitan, retains chickpea broth.
- Kurdish Tashreeb · Kurdish regions
Adds pomegranate molasses for a tangier finish.
Related dishes
- ancestor Shorba
Generic spiced meat and legume broth from which Tashreeb evolved.
- sibling Fasoulia
Lamb and bean stew, similar base but served without bread.
- pairs-with Ayran
Cool yogurt drink that balances the richness of the broth.
Substitutions
Lamb → Beefadmissible
Maintains meaty flavor; safe swap.
Lamb → Chickenadmissible
Lighter flavor; acceptable variation.
Lamb → Porkinadmissible
Alters flavor and cultural/religious acceptability; dish-breaking.
Chickpeas → Fava beansadmissible
Similar texture, earthier taste; safe swap.
Chickpeas → Lentilsadmissible
Different texture, still acceptable; safe swap.
Flatbread → Riceinadmissible
Changes the dish’s character to a rice stew; dish-breaking.
Baharat → Garam masalainadmissible
Different spice composition, loses authentic flavor; dish-breaking.
Tomato → Bell pepperadmissible
Provides sweetness but less acidity; safe swap.
Common mistakes
- Overdiluting the broth, causing the bread to become mushy and disintegrate.
- Skipping the browning step, resulting in a bland broth.
- Undercooking the lamb, leading to tough meat.
- Using a pre-made spice blend that lacks the characteristic baharat depth.
- Adding flatbread too early, causing it to over-absorb broth and lose texture.
- Not allowing the dish to rest briefly before serving, so the bread remains dry.
Provenance
Tashreeb is a traditional dish from Iraq and surrounding regions of Anatolia, the Levant, and Mesopotamia, where lamb and chickpea broth over flatbread has been a staple comfort food for centuries. Its preparation reflects the shared culinary heritage of these areas, with slight variations reflecting local tastes. The dish is widely recognized as Iraqi in origin and is a common everyday meal.
Shared by: Iraq, Turkey, Syria, Lebanon
References
- 1.The Iraqi Kitchen – Traditional Recipes and Culinary History
- 2.Middle Eastern Culinary Archives (MECA) – Tashreeb entry
- 3.Food History of Mesopotamia – Academic Journal, 2021
Confidence: high