Kuwaiti Teshreeb – Teshreeb Al-Laham
Kuwaiti Teshreeb - Lamb and Vegetable Stew with Bread Soaked in Broth
6
20 minutes
90 minutes
170
Kuwaiti Cuisine
Lamb Stew
Teshreeb is a traditional Kuwaiti dish where thin flatbread is torn and soaked in hot, spiced broth. It’s a stew that transforms simple ingredients into something deeply comforting and rich with flavor. Made with tender lamb, seasonal vegetables, and layered spices, this dish is perfect for family-style sharing.
Ingredients
- 500g lamb pieces (bone-in for more flavor)
- 1 onion, chopped
- 1 ripe tomato, chopped
- 1 tbsp tomato paste
- 2 garlic cloves, minced
- 1 dried black lemon (loomi)
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tsp Kuwaiti spice mix
- Salt to taste
- 1 small potato, chopped
- 1 small carrot, chopped
- 2 cups hot water
- 2 large sheets of thin flatbread or khobiz ergag, torn into large pieces
Directions
- In a large pot, heat a little oil and sauté chopped onions until golden.
- Add garlic, tomato, and tomato paste. Cook until softened and fragrant.
- Add lamb and brown well on all sides.
- Stir in coriander, turmeric, pepper, salt, and Kuwaiti spice mix.
- Add dried black lemon, cinnamon stick, bay leaf, chopped potato, and carrot.
- Pour in 2 cups of hot water. Bring to a boil, then reduce heat and simmer for 45–60 minutes until the meat and vegetables are fully tender.
- Just before serving, tear flatbread into a deep dish or large bowl.
- Remove bay leaf and cinnamon stick from the stew.
- Pour hot stew directly over the bread and let it soak for 3–5 minutes before serving.
1 comment
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