🍲 Thareed (lamb and bread stew)

Name: Thareed (lamb and bread stew)
Total time: 120 min
Yield: 4
Cuisine: Arabian Peninsula · Gulf
Ingredients: 600 g lamb on the bone, in chunks; 3 thin flatbreads (regag or similar); 1 onion, chopped; 2 tomatoes, chopped, and 1 tbsp tomato paste; 2 potatoes, 2 carrots and 1 zucchini, in chunks; 2 tsp baharat; 1 tbsp vegetable oil; 1.2 litres water, salt

Origin: Arabian Peninsula · Gulf

480kcal

per serving · 400 g

120kcal

per 100 g

28 gProtein7 g / 100 g

14 gFat3.5 g / 100 g

56 gCarbs14 g / 100 g

Thareed is a comforting dish of thin flatbread torn into pieces and soaked in a lamb and vegetable stew flavoured with tomato and baharat spice mix. The bread softens into the rich broth, while chunks of tender lamb, potato, carrot and zucchini sit on top. It is served in a large shared bowl and is a favourite at iftar during Ramadan across the Gulf.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenno wheat, barley or rye in a typical recipe

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flatbreadlambvegetablestomatobaharat spice mix

Recipe

4 servings120 min

Ingredients

600 g lamb on the bone, in chunks
3 thin flatbreads (regag or similar)
1 onion, chopped
2 tomatoes, chopped, and 1 tbsp tomato paste
2 potatoes, 2 carrots and 1 zucchini, in chunks
2 tsp baharat
1 tbsp vegetable oil
1.2 litres water, salt

Method

Brown the onion in the oil, add the lamb and baharat and sear for 5 minutes.
Add tomatoes, tomato paste and water and simmer covered for 1 hour.
Add the potatoes and carrots and cook 20 minutes, then the zucchini for 10 more.
Tear the bread into a deep dish, ladle the broth over it to soak and top with the meat and vegetables.

How to make it lighter

Trim visible fat from the lamb and skim fat off the broth.
Use more vegetables and less bread in each bowl.
Choose a lean cut such as leg for a lighter stew.

History

Thareed is one of the oldest recorded Arab dishes, mentioned in early Islamic sources, and the Prophet Muhammad is reported to have praised it. It remains a Ramadan staple in the Gulf states and Yemen today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →