Thareed

United Arab Emirates · Middle East and North Africa

Plate of tomato-rich meat and chickpea stew over soaked flatbread.
Thareed

Lamb and chicken are both used. The bread is initially thin and crisp, but becomes moist beneath the stew. Thareed is associated with Ramadan iftar and with shared meals at occasions such as Eid and weddings, when it can be served in a large communal dish.[1][2]

Chef Ali Al Neyadi’s lamb version includes tomatoes, onion, garlic and ginger, with dried lime, cinnamon and Emirati bzar spices. Carrots and potatoes cook in the broth before courgettes are added. The stew is then assembled with regag bread for serving.[2]

References

Sources checked:

  1. Emirati dishes and where to try them in Abu Dhabi — Experience Abu Dhabi / Department of Culture and Tourism
  2. Ramadan recipe: thareed – meat and vegetable stew with regag bread — The National / Table Tales; chef Ali Al Neyadi
play today's gamemore United Arab Emirates dishes

image credit

Tharid. (cropped).JPG

creator:
Miansari66
license:
CC0

audio credit

voice:
marin (gpt-4o-mini-tts)
source:
OpenAI API Text to Speech
modified:
AI-generated voice audio.