Talk:Iraqi Taghrib/@comment-188.223.72.251-20120803164256

It is called tishreeb ahmar not Iraqi taghrib... I make it all the time! it is my husbands favourite, but traditionally you don't really put much herbs or spices except maybe a tiny bit of baharat(mixed spice) and a um basra(dried lime) that you pierce with a knife before putting it in the broth, and it is something that I use for many other dishes as it is very traditional in Iraqi cuisine. I also like to add some crefis(dried celery leaves) as this adds a really unique flavour to all dishes.