Thareed — Print Recipe — The Culinary Codex

Tender lamb stewed with vegetables in a rich, spiced tomato sauce, served over layers of thin regag bread that soak up the flavorful broth. This Prophet-praised dish is Kuwait's ultimate Ramadan comfort food.

Ingredients

600g lamb shoulder, cubed
2 potatoes, cubed
2 zucchini, cubed
1 eggplant, cubed
2 tomatoes, diced
1 onion, diced
2 tbsp tomato paste
2 tbsp oil
1 tsp baharat
1 tsp turmeric
1 dried lime (loomi)
4 sheets regag bread
Salt
5 cups water

Instructions

1 Brown lamb cubes in oil over high heat until deeply colored on all sides. Add diced onion and cook until softened.
2 Stir in tomato paste, baharat, turmeric, and pierced dried lime. Cook for 2 minutes until the spices are fragrant.
3 Add diced tomatoes and water. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
4 Add potatoes, zucchini, and eggplant. Continue simmering for 20 more minutes until all vegetables are tender.
5 Line a deep serving dish with sheets of regag bread, tearing to fit and layering them evenly across the bottom.
6 Ladle the hot stew with its rich broth over the bread. Let soak for 5 minutes before serving so the bread softens.

Did You Know?

Prophet Muhammad is reported to have said thareed is superior among foods as Aisha is superior among women, making this dish sacred in Islamic culture.