Thareed — Print Recipe — The Culinary Codex

A hearty lamb and vegetable stew ladled over layers of thin regag bread, which softens and absorbs the rich, spiced broth. This beloved Bahraini dish is considered a favorite of the Prophet Muhammad.

Ingredients

500g lamb shoulder, cubed
4 sheets regag bread or thin flatbread
3 potatoes, cubed
2 zucchini, sliced
2 carrots, sliced
2 tomatoes, chopped
1 large onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp baharat
1 tsp turmeric
2 dried limes, pierced
3 tbsp vegetable oil
Salt and pepper
Fresh cilantro

Instructions

1 Heat oil in a large pot and brown lamb cubes on all sides. Remove and set aside.
2 Saute onion until golden, add garlic, baharat, and turmeric, cooking for one minute until fragrant.
3 Return lamb to pot with tomato paste, chopped tomatoes, and dried limes. Add water to cover and simmer 45 minutes.
4 Add potatoes, carrots, and zucchini. Continue simmering for 20 minutes until vegetables and lamb are tender.
5 Tear regag bread into pieces and layer on the bottom of a deep serving dish.
6 Ladle the stew over the bread, allowing it to soak through. Garnish with fresh cilantro and serve immediately.

Did You Know?

A hadith states that the Prophet Muhammad said thareed is superior among foods as Aisha is among women, making it revered across the Muslim world.