🇦🇪 Emirati Cuisine

Fareed

Torn Bread Lamb Stew

Prep Time 1.5 hours

Servings 6

Difficulty Medium

Calories 474 kcal

Hand-torn dough pieces cooked directly in a rich lamb and tomato stew, absorbing the spiced broth into chewy, flavorful bites. Heartier and more rustic than thareed.

Ingredients

500g lamb shoulder, cubed
2 cups flour
1/2 cup water for dough
2 onions, diced
3 tomatoes, pureed
2 tbsp tomato paste
2 potatoes, cubed
1 zucchini, cubed
2 tsp baharat
1 tsp turmeric
2 tbsp ghee
3 cups water
Salt
1 dried lime (loomi)

Instructions

1 Make dough: mix flour, water, and pinch of salt. Knead until smooth. Rest 30 minutes.
2 Heat ghee and brown lamb cubes. Add onions, cook until soft. Add baharat and turmeric.
3 Add tomato puree, paste, and water. Add dried lime. Simmer covered 40 minutes.
4 Add potatoes and zucchini. Cook 10 minutes.
5 Tear dough into small flat pieces and drop directly into the simmering stew.
6 Cook 15 more minutes until dough pieces are cooked through. Serve in a deep communal bowl.

Did You Know?

Fareed was the go-to meal for Bedouin traveling caravans because all ingredients were shelf-stable and the dough was made fresh at camp.