Thereed Emirati — Print Recipe

Emirati Bread Stew, or 'Majboos,' embodies the soul of UAE hospitality with its aromatic layers of tender lamb and seasonal vegetables swimming in a rich tomato-based broth. The dish presents as a golden-brown stew crowned with delicate, pillowy regag bread that soaks up every savory drop, creating a textural contrast between the soft, fluffy bread and the hearty meat. Each bite delivers a symphony of flavors—warm spices, earthy vegetables, and the subtle tang of dried limes—while the bread acts as a gentle sponge, absorbing the complex flavors. Traditionally served during Ramadan and special gatherings, this dish connects diners to centuries of Bedouin culinary heritage, often shared family-style from a communal dish. The stew's preparation is a ritual, symbolizing abundance and the warmth of Emirati hospitality.

Ingredients

500g lamb, cubed
4 sheets regag bread
3 tomatoes, diced
2 potatoes, cubed
1 zucchini, cubed
1 carrot, cubed
1 onion, diced
3 cloves garlic, minced
2 tsp bezar spice
1 tsp turmeric
2 dried limes
3 tbsp vegetable oil
4 cups water
Salt to taste

Instructions

1 Brown the lamb cubes in oil in a large pot, then add diced onion and garlic, cooking until softened and fragrant.
2 Add bezar, turmeric, pierced dried limes, diced tomatoes, and water, bring to a boil, then simmer covered for about an hour until the lamb is tender.
3 Add the potatoes, zucchini, and carrots and continue cooking for another 20 minutes until the vegetables are tender and the sauce is rich.
4 Line a deep serving dish with sheets of regag bread, ladle the meat and vegetable stew over the bread, and let it sit for a few minutes to soak up the broth before serving.

Did You Know?

The regag bread used in this stew is traditionally made by women in the UAE using a special technique passed down through generations, with each family having their own secret recipe that includes specific ratios of flour, water, and a unique fermentation process that can take up to 24 hours.