Thareed
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The Tale of Thareed
Thareed, bread soaked in meat broth, is one of Arabia's oldest documented dishes, predating Islam and tied by tradition to the Prophet Muhammad's reported fondness for it. It remains a comforting staple of Qatari home cooking today.
Ingredients
Scale:· 6 servings
- 2 lbs lamb or chicken pieces
- 2 onions, chopped
- 3 tomatoes, chopped
- 2 zucchini, chopped
- 2 potatoes, chopped
- 1 tbsp baharat spice
- 1 tsp turmeric
- 4 cups water or stock
- 3 tbsp ghee
- thin flatbread, torn into pieces
- salt, to taste
Instructions
- 1Heat ghee in a pot and sauté onions until translucent.
- 2Add meat and brown on all sides, then stir in baharat and turmeric.
- 3Add tomatoes and cook until they soften into a sauce.
- 4Pour in stock, bring to a boil, then reduce heat and simmer 30-40 minutes until meat is tender.
- 5Add potatoes and zucchini, simmering another 15-20 minutes until vegetables are cooked through and the stew is thick and fragrant.
- 6Layer torn flatbread pieces in the bottom of a serving dish.
- 7Ladle the hot meat and vegetable stew over the bread so it soaks up the broth.
- 8Serve immediately while the bread is still soft.
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