Thareed — Print Recipe — The Culinary Codex

Tender lamb and vegetables simmered in a rich tomato-spiced broth, ladled over layers of thin crispy regag bread that softens into silky sheets. A beloved Ramadan dish mentioned in the Prophet's traditions.

Ingredients

600g lamb shoulder, cubed
3 sheets regag bread or thin flatbread
2 onions, diced
3 tomatoes, chopped
2 tbsp tomato paste
2 potatoes, cubed
2 zucchini, cubed
1 carrot, diced
4 cloves garlic, minced
2 tsp baharat
1 tsp turmeric
3 tbsp vegetable oil
Salt and pepper
Fresh parsley

Instructions

1 Heat oil in a large pot and brown lamb cubes on all sides. Remove and set aside.
2 Saute onions until soft, add garlic and spices, cook 1 minute. Add tomato paste and fresh tomatoes, stir well.
3 Return lamb to pot, add enough water to cover by 2 inches. Simmer covered 45 minutes.
4 Add potatoes, zucchini, and carrot. Cook another 20 minutes until vegetables are tender.
5 Line a deep serving dish with torn pieces of regag bread. Ladle the hot stew over the bread.
6 Let bread absorb broth for 5 minutes before serving. Garnish with parsley and lemon wedges.

Did You Know?

The Prophet Muhammad reportedly said thareed is superior among foods as Aisha is superior among women, making it one of the most culturally revered dishes in the Gulf.