Medium2 hours
Where it comes from
Tashreeb hails from the abundant culinary traditions of Iraq, where layers of bread have long been used to soak up flavorful stews, a practice dating back to the Abbasid period.
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On the Palate
What goes into it
How it's made
- 1
Sauté onions and garlic in olive oil until translucent.
- 2
Add lamb pieces and brown them well.
- 3
Stir in tomatoes, chickpeas, black lime, cinnamon, and cumin.
- 4
Simmer until the lamb is tender and flavors meld.
- 5
Tear pita bread into pieces and place in a serving bowl.
- 6
Ladle the stew over the bread, allowing it to soak up the juices.
