Tashreeb

Instructions

1. Drain the soaked chickpeas and cook them in unsalted water for about 45 minutes, until tender.
2. In a large pot, bring the meat to the boil with the water, the whole onion, the carrot, the bay leaf and salt. Skim regularly.
3. Simmer gently for 1 hour 30 minutes until the meat is very tender and the broth is flavourful.
4. Tear the flatbread into pieces in a large, deep dish and set aside.
5. Remove the meat and the onion, then strain the broth. Finely shred the meat and set it aside.
6. Fry the remaining chopped onion and garlic in a little broth, add the grated tomato and turmeric, then pour everything into the broth.
7. Pour the piping-hot broth over the bread so it soaks in, then arrange the meat and chickpeas on top.
8. Finish with the lemon juice and chopped coriander, and serve straight away.