A hearty stew of tender meat, vegetables, and aromatic spices ladled over layers of thin regag bread that soak up every drop of flavor. A Prophet's favorite revered across Oman.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Brown lamb in oil. Add onions and cook until soft.
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2
Add bzar, turmeric, tomato paste, and tomatoes. Stir for 2 minutes.
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3
Add potatoes, zucchini, carrot, and enough water to cover. Simmer for 1 hour until meat is tender.
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4
Layer regag bread sheets on a large flat tray.
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5
Ladle the hot stew over the bread, allowing it to soak through. Garnish with parsley and serve.
Did You Know?
The Prophet Muhammad described thareed as superior among foods, comparing it to Aisha among women, making it one of the most religiously significant dishes in Islamic culture.
Chef's Notes
Equipment Tips
- large pot
- flat serving tray
- ladle
The Story Behind Thareed
Thareed is one of the most historically significant dishes in Arab cuisine, praised in Hadith literature. In Oman, the dish evolved to incorporate local vegetables and the distinctive Omani spice blend bzar. The use of regag bread as a base creates a unique textural contrast between crispy and broth-soaked layers. Thareed remains the quintessential Ramadan iftar dish.
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