Iraqi Taghrib Tashreeb
Embark on a culinary journey with Iraqi Taghrib Tashreeb, a hearty and comforting dish that showcases the rich flavors of Middle Eastern cuisine. This one-pot wonder combines tender, slow-cooked lamb shanks or chicken thighs with a fragrant broth infused with turmeric, cumin, coriander, and warm spices like cinnamon and allspice. Stale flatbread or pita serves as the perfect base, soaking up the deeply savory broth to create a uniquely satisfying texture. Garnished with fresh parsley, this traditional dish is perfect for feeding a crowd and is a true celebration of bold flavors and soulful cooking. Whether you're looking for a show-stopping centerpiece or a hearty family meal, this recipe delivers on flavor, authenticity, and warmth.
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Recipe Information
Ingredients
- 1.5 kg bone-in lamb shanks or chicken thighs
- 2 large onions
- 4 cloves garlic cloves
- 3 medium tomatoes
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 stick cinnamon stick
- 2 bay leaves
- 3 pods cardamom pods
- 3 tbsp vegetable oil
- 2 tsp salt
- 1 tsp black pepper
- 4 pieces stale flatbread or pita bread
- 6 cups water or chicken stock
- 0.5 cup fresh parsley for garnish
Instructions
Peel and finely chop the onions. Mince the garlic and dice the tomatoes into small cubes.
In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until soft and golden, about 7-8 minutes.
Add the garlic, turmeric, coriander, cumin, and allspice. Stir well and cook for 2 minutes to release the spices' aroma.
Add the lamb shanks (or chicken thighs) and sear until browned on all sides, about 6-8 minutes.
Stir in the tomato paste, diced tomatoes, and cinnamon stick. Cook for another 5 minutes until the tomatoes soften and meld with the spices.
Pour in the 6 cups of water (or chicken stock). Add the bay leaves, cardamom pods, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the dish simmer for 1.5 to 2 hours, or until the meat is tender and falling off the bone. Skim any impurities that rise to the surface during this time.
While the broth is simmering, prepare the bread. Tear the stale flatbread or pita into medium-sized pieces and place them in a deep serving dish.
Once the meat is done, carefully remove it from the pot and set aside on a plate. Strain the broth if necessary and adjust seasoning to taste.
Ladle the hot broth over the torn pieces of bread, ensuring they're evenly soaked. Layer the meat pieces on top of the soaked bread.
Garnish with freshly chopped parsley and serve immediately, allowing everyone to enjoy the rich, flavorful combination of textures and spices.
Nutrition Facts
Calories |
4834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.6 g | 379% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 7096 mg | 309% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 38.9 g | ||
| Protein | 338.6 g | 677% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 6785 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
