Thareed (Al Fatoot)
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The Tale of Thareed (Al Fatoot)
Thareed, bread soaked in meat broth, is one of Arabia's oldest recorded dishes, predating Islam. Islamic tradition holds it was a favorite of the Prophet Muhammad, who is said to have likened his wife Aisha to tharid among women — a story that helped cement its status across the Gulf.
Ingredients
Scale:· 4 servings
- 500g lamb, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 1 tbsp baharat spice mix
- 1 zucchini, chunked
- 1 potato, chunked
- 2 pieces regag or thin flatbread, torn, salt to taste
Instructions
- 1Heat oil in a pot and brown the lamb pieces with the onion until lightly caramelized.
- 2Stir in the tomato paste and baharat, cooking for a couple of minutes until fragrant.
- 3Add the chopped tomatoes and enough water to cover, then bring to a simmer and cook until the meat is nearly tender, about 25 minutes.
- 4Add the potato and zucchini, and continue simmering until the vegetables and meat are fully tender, about 15 more minutes.
- 5Season with salt to taste.
- 6Arrange the torn flatbread pieces in the base of a serving dish.
- 7Ladle the meat, vegetables and broth generously over the bread, letting it soak in slightly before serving.
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