Tashreeb is bread soaked in stew or broth, with the meat and vegetables served over it. The bread becomes soft and absorbs the cooking liquid. Lamb and chicken versions are examples, not a single fixed recipe.
In Iraq, food writer Nawal Nasrallah describes using flat tannour bread instead of serving the stew with rice. One example is tashreeb bamya, made with okra stew.
Versions differ across the region. For comparison, Saif's Kuwaiti-style chicken tashreeb uses saj bread, tomatoes, potatoes, carrots and eggplant, with spices including turmeric, cardamom and dried black lime. Do not assume that an Iraqi restaurant follows that recipe or that every city has one standard version. Ask which meat, vegetables and bread the kitchen uses.
If you have a food allergy or avoid gluten, verify the bread, broth, spice mixes and cross-contact precautions with the kitchen before ordering. The dish name alone does not establish allergy safety.
Sources: Nawal Nasrallah, Rice and stew; Saif, Tashreeb recipe.
Checked on 2026-10-26.