Thareed

About This Recipe

Thareed is the Emirati equivalent of a bread stew: slow-cooked lamb and vegetable broth poured over torn pieces of regag (thin crispy flatbread). The bread absorbs all the spiced goodness and becomes tender, while retaining just enough structure. It is the ultimate comfort food of the Arabian Gulf.

Ingredients

Serves 4

• 600 glamb, cubed
• 2 mediumpotatoes, peeled and quartered
• 2 mediumtomatoes, chopped
• 1.5 tbspbaharat
• 4 piecesthin flatbread (regag or lavash), torn
• 2 tbspvegetable oil

Instructions

1. 1

   Brown the lamb

   Heat oil in a deep pot. Brown lamb cubes until sealed on all sides. Add baharat and stir for 1 minute.

2. 2

   Build stew

   Add tomatoes, potatoes, and 4 cups water. Season with salt. Bring to a boil, then simmer covered for 60 minutes until lamb is very tender.

3. 3

   Prepare base

   Arrange torn flatbread pieces in a deep serving dish or individual bowls.

4. 4

   Assemble

   Ladle the rich stew and broth over the bread, ensuring every piece is well soaked. Serve immediately while hot.

Variations

• •

  Add courgette and carrot for extra vegetables.

• •

  Use chicken instead of lamb for a lighter stew.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best assembled just before serving. Store stew and bread separately; combine only when ready to eat.

Frequently Asked Questions