Thareed
One of the oldest documented Arab dishes, predating Islam and referenced repeatedly in hadith attributed to the Prophet Muhammad, who reportedly named it among his favorite foods: torn bread soaked in a rich meat-and-vegetable broth. Rather than belonging to any one country, thareed is a shared culinary and cultural touchstone across the Arabian Peninsula, the Levant, and Yemen - and remains a living dish across Saudi Arabia today, especially during Ramadan and family gatherings.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lb lamb or chicken, bone-in, cut into pieces
- 2 large flatbreads (khubz/pita) or 1 loaf rustic bread, torn into pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 zucchini or a piece of pumpkin, chopped
- 2 potatoes, cubed
- 3 tomatoes, chopped (or 1 can crushed tomatoes)
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 cinnamon stick
- 3 green cardamom pods
- 1 tsp black pepper
- 6 cups water or stock
- 3 tbsp ghee or oil
- Salt, to taste
- Chopped cilantro, to garnish
Steps
- Heat the ghee in a large pot and brown the meat on all sides.
- Add the onion and garlic and saute until softened.
- Stir in the turmeric, coriander, cinnamon, cardamom, and black pepper and toast 1 minute.
- Add the tomatoes and tomato paste and cook 5 minutes.
- Pour in the water or stock, bring to a boil, then reduce heat and simmer covered 45 minutes.
- Add the carrots and potatoes and simmer 15 minutes.
- Add the zucchini or pumpkin and simmer another 10-15 minutes until all the vegetables and meat are tender. Adjust the salt.
- Line the bottom of a wide serving platter or individual bowls with the torn bread pieces.
- Ladle the hot stew, meat, vegetables, and broth generously over the bread, letting it soak in.
- Garnish with cilantro and serve immediately while the bread is still warm and soaked through.