Entree: Syria – Syrian Kurdish Cuisine – تشريب كردي ➤ Tashrīb Kurdī (Stewed lamb and broth poured over torn flatbread to make a savory soaked-bread stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in lamb shoulder, cut into large pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 oz (30 g)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz (400 g)) crushed tomatoes
- 6 cups (1.4 L) water or low-sodium lamb/chicken stock
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) turmeric
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 4 pieces flatbread (pita/khubz), about 8 oz (225 g) total, torn into pieces
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (30 g) fried onions or thinly sliced raw onions, to garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in lamb shoulder, cut into large pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 oz (30 g)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 6 cups (1.4 L) water or low-sodium lamb/chicken stock
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) turmeric
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 4 pieces flatbread (pita/khubz), about 8 oz (225 g) total, torn into pieces
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (30 g) fried onions or thinly sliced raw onions, to garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat olive oil in a large heavy pot over medium-high heat. Season the lamb pieces with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Brown the lamb on all sides, working in batches if necessary, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium and add the sliced onion to the pot. Sauté until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Stir in the crushed tomatoes, water or stock, bay leaves, cumin, coriander, cinnamon, turmeric, remaining salt and pepper. Return the browned lamb to the pot, bring to a simmer, then reduce heat to low, cover, and simmer gently until the lamb is very tender, about 1½–2 hours.
4. When lamb is tender, remove the meat and set aside to cool slightly. Increase the pot heat and skim excess fat from the surface if desired; simmer the broth uncovered 10–15 minutes to concentrate flavors. Adjust seasoning with salt, pepper, and lemon juice.
5. Shred the lamb meat, discarding large bones. Keep warm. Arrange torn flatbread pieces in a shallow serving bowl or individual bowls.
6. Ladle hot broth generously over the torn bread so it soaks thoroughly. Top with shredded lamb, spoon over a little extra broth, and garnish with chopped parsley and fried or thinly sliced raw onions. Serve immediately so the bread remains pleasantly soaked but not completely disintegrated.

1. Heat olive oil in a large heavy pot over medium-high heat. Season the lamb pieces with 1/2 tsp salt and 1/4 tsp pepper. Brown the lamb on all sides, working in batches if necessary, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium and add the sliced onion to the pot. Sauté until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and tomato paste; cook 1–2 minutes until fragrant.
3. Stir in the crushed tomatoes, water or stock, bay leaves, cumin, coriander, cinnamon, turmeric, remaining salt and pepper. Return the browned lamb to the pot, bring to a simmer, then reduce heat to low, cover, and simmer gently until the lamb is very tender, about 1½–2 hours.
4. When lamb is tender, remove the meat and set aside to cool slightly. Increase the pot heat and skim excess fat from the surface if desired; simmer the broth uncovered 10–15 minutes to concentrate flavors. Adjust seasoning with salt, pepper, and lemon juice.
5. Shred the lamb meat, discarding large bones. Keep warm. Arrange torn flatbread pieces in a shallow serving bowl or individual bowls.
6. Ladle hot broth generously over the torn bread so it soaks thoroughly. Top with shredded lamb, spoon over a little extra broth, and garnish with chopped parsley and fried or thinly sliced raw onions. Serve immediately so the bread remains pleasantly soaked but not completely disintegrated.