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Thareed

Name: Thareed
Total time: 90 min
Yield: Serves 4
Cuisine: United Arab Emirates
Ingredients: 400g Lamb; 2 sheets (or flatbread) Naan; 2 Potato; 1 Zucchini; 1 Carrot; 1 Onion; 2 Tomato; 1 tbsp Tomato paste; 2 tsp Kabsa spice mix; 1/2 tsp Turmeric; 1/2 Lemon; 2 tbsp Vegetable Oil; 1 tsp Salt; 1L Water

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Thin bread layered in a bowl and soaked with meat and vegetable broth — the Gulf's bread stew.

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📖 The Story Behind This Dish

Thareed is made by lining a bowl with thin regag bread and pouring over a tomato broth stewed with lamb, potatoes, zucchini, and more to soak it. Said to have been a favorite of the Prophet Muhammad, it's made in many Emirati homes for dinner during Ramadan.

🌆 Where it's eaten: On a Ramadan night at an Emirati family table, steaming meat and vegetable broth is poured over layered bread in a big bowl as the family reaches in with spoons.

🥕 Ingredients (serves 4)

Lamb 400g
Naan 2 sheets (or flatbread)
Potato 2
Zucchini 1
Carrot 1
Onion 1
Tomato 2
Tomato paste 1 tbsp
Kabsa spice mix 2 tsp
Turmeric 1/2 tsp
Lemon 1/2
Vegetable Oil 2 tbsp
Salt 1 tsp
Water 1L

👩‍🍳 Instructions

Heat oil in a pot and fry the chopped onion and bite-size lamb.
Add the spices, tomato paste, and diced tomato and fry.
Add water, salt, and a slit lemon and simmer 1 hour.
Add the potatoes, carrots, and zucchini cut large and simmer 20 minutes.
Line a deep bowl with torn bread, pour over the broth to soak it, and top with the meat and vegetables.

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