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Tashreeb

Tashreeb
Iraq
⏱ — min. Serves: —

Ingredients

  • 1 pound lamb or beef stew meat (cut into cubes)
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef or chicken broth
  • 4 large pieces of flatbread (such as Arabic bread or pita), torn into pieces
  • 1/4 cup fresh cilantro (chopped, for garnish)
  • Lemon wedges (for serving)

Instructions

Prepare the Meat

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the lamb or beef cubes to the pot and cook until browned on all sides.

Sprinkle in the ground cumin, ground coriander, ground turmeric, ground paprika, black pepper, and salt. Stir well to coat the meat with the spices.

Add the diced tomatoes and cook for 5 minutes, allowing the flavors to meld.

Pour in the beef or chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender.

Prepare the Tashreeb

Add the torn pieces of flatbread to the pot. Stir to combine and allow the bread to soak up the broth and become soft, about 10-15 minutes.

Taste and adjust seasoning if needed.

Serve

Ladle the Tashreeb into bowls and garnish with fresh cilantro.

Enjoy your meal!