World Cuisines

Tashreeb

Iraq

The bread-soaked broth of Iraq: pieces of flatbread layered in bowls and drowned in tomato-meat or chickpea broth until they swell into a stew — the city's beloved working breakfast.

What it is

The bread-soaked broth of Iraq: pieces of flatbread layered in bowls and drowned in tomato-meat or chickpea broth until they swell into a stew — the city's beloved working breakfast. Ingredients: samoon or flatbread, lamb or chicken (or chickpeas for tashreeb lablabi), tomatoes, tomato paste, onions, dried limes (noomi Basra), baharat, chickpeas, eggs (optional). Recipe: 1) Simmer meat in a tomato broth with dried limes. 2) Tear bread into deep bowls. 3) Ladle broth and meat over until the bread swells and softens. 4) Rest two minutes; top with onion and herbs. Serve: at Baghdad breakfast stalls with pickles and sweet tea. Flavor: tangy, tomato-deep, bread-comforting. History: tashreeb is cousinā to Levantine fatteh and Gulf thareed — the ancient Arab art of stretching broth with bread. See also: Masgouf, Iraqi Dolma.

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