Thareed — Print Recipe — The Culinary Codex

A hearty stew of tender lamb and vegetables poured over layers of thin, crispy bread that softens into a luscious, flavor-soaked base. This dish holds a place of honor in Islamic culinary tradition.

Ingredients

500g lamb shoulder, cubed
2 large onions, diced
3 tomatoes, diced
2 zucchini, cubed
2 potatoes, cubed
2 carrots, sliced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp turmeric
1 tsp baharat spice blend
1 tsp salt
4 cups water
4 sheets regag bread or thin flatbread
Fresh cilantro for garnish

Instructions

1 Brown the lamb cubes in a large pot with a tablespoon of oil over high heat for 5 minutes until deeply seared on all sides.
2 Add diced onions and garlic, cooking for 3 minutes until softened. Stir in tomato paste, turmeric, baharat, and salt.
3 Add diced tomatoes and water. Bring to a boil, then reduce heat and simmer covered for 45 minutes until the lamb is very tender.
4 Add potatoes, carrots, and zucchini to the stew. Cook for another 20 minutes until all vegetables are soft but not mushy.
5 Tear the regag bread into large pieces and layer them on a deep serving platter, covering the entire base.
6 Ladle the hot stew with its rich broth over the bread, allowing it to soak in for 2 minutes. Garnish with fresh cilantro and serve communally.

Did You Know?

Prophet Muhammad praised thareed above all other dishes, comparing its superiority among foods to the superiority of Aisha among women, giving it a revered place in Islamic culinary tradition.