Thareed

Thareed

Thareed is a traditional Emirati dish of tender meat and vegetables simmered in a spiced tomato broth, served over broken crisp flatbread that soaks up the rich stew. It's a comforting, hearty meal often enjoyed during Ramadan or family gatherings.

Prep

20 min

Cook

90 min

Total

110 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) lamb shoulder or beef chuck, cut into 3-4 cm chunks
• •2 tbsp olive oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •2 tbsp tomato paste
• •4 medium tomatoes, grated or finely chopped
• •1 tsp ground coriander
• •1 tsp ground cumin
• •0.5 tsp (½ tsp) ground cinnamon
• •0.5 tsp (½ tsp) ground turmeric
• •0.25 tsp (¼ tsp) ground black pepper
• •1 tsp salt, or to taste
• •1 large potato, peeled and cut into 2 cm cubes
• •2 medium carrots, peeled and sliced into 1 cm rounds
• •400 g (14 oz) canned chickpeas, drained and rinsed
• •1 L (4¼ cups) water, or low-sodium stock
• •2 pieces regag or thin crisp flatbread, or use 2 large pita breads, toasted until crisp
• •2 tbsp fresh parsley or coriander, chopped, for garnish (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
2. 2 Add garlic and cook for 1 minute until fragrant.
3. 3 Add the meat chunks and cook until browned on all sides, about 5-7 minutes.
4. 4 Stir in tomato paste, grated tomatoes, ground coriander, cumin, cinnamon, turmeric, black pepper, and salt. Cook for 2 minutes, stirring to coat the meat.
5. 5 Pour in water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
6. 6 Add potato, carrots, and chickpeas. Continue to simmer, covered, for 30-40 minutes, until the meat is tender and vegetables are cooked through. The meat should reach an internal temperature of at least 63°C (145°F) for lamb or 63°C (145°F) for beef, but for tenderness it's best when it shreds easily with a fork.
7. 7 While the stew simmers, break the flatbread into bite-sized pieces and spread them in a large serving bowl or individual bowls.
8. 8 Once the stew is ready, taste and adjust seasoning. Ladle the hot stew over the broken bread, ensuring the bread is fully submerged. Let it sit for 5 minutes to soften and thicken the broth.
9. 9 Garnish with chopped parsley or coriander if desired. Serve hot, with additional flatbread on the side if you like.