Thareed Laham (Flat Bread Layered with Lamb Stew)

Thareed  is another popular dish to make when a Muslim is fasting.  It is very common to make Thareed  for Iftar (breaking of the fast) during Ramadan because it is light on the stomach.  It is basically crispy flat bread layered with a meat soup.  Actually it is a cross between a hearty soup and a soupy stew.  (Does that make sense?)

It is often mispronounced as “Fareed” but the correct way to say it is Thareed.

Thareed is even mentioned in a hadith of the Prophet Mohammed 

Thareed can be made with lamb, chicken, and also with just vegetables.  Today I will give you the recipe for Thareed with lamb and will post the recipes for the chicken and vegetable later on, InshaAllah.

The best bread to use when making Thareed is Khobuz Raqaq which is a crispy wafer-thin bread.

If you live in the UAE you can usually find it in abundance during Ramadan.  There are women who make this early in the morning and will sit out front places like the Co-Op or the fruit and vegetable market selling these for Dh10 a bag.

You could also use Khobuz Irani which is a thin flat bread (about the thickness of tortillas) and this can be bought at any Iranian bakery.  Sorry I don’t have a picture to share of what it looks like.  Here in Sharjah there are many Iranian bakeries which are little hole-in-wall places in the neighborhoods of Ghafiyah andUmmKhanoor.

When I was living in the US, I would substitute Roti which I bought from the frozen food section of an Indian grocery store.  You could also use regular pita bread.  I have never used it before but a friend of mine has.

 This recipe can easily be halved but since it is Ramadan it is nice to share with your neighbors or to feed the poor.

Okay so on to the recipe:

Thareed Laham (serves 8-10)

Ingredients:

1 kg (2 pounds) lamb stew meat

1 ½ liters of water (6 cups)

2 cups of finely chopped onions

3 cloves of garlic, minced

1 tablespoon of corn oil

1 tablespoon tomato paste

2 large potatoes, each potato quartered

4 small koosa (courgettes or  kalabasa squash) each piece cut into half

1 large carrot cut into 4 pieces

4 medium tomatoes, chopped

2 pieces of whole black dried lemons

1-3 pieces of green chili

3 cubes of Maggi

1 tablespoon of Arabic Bizar spice mix

1 teaspoon cinnamon powder

1 teaspoon turmeric powder

1 teaspoon black lemon powder (loomi aswad)

1 teaspoon curry powder

1 teaspoon coriander powder

1 teaspoon cardamom powder

½ teaspoon black pepper powder

¼ teaspoon red Kashmiri chili powder (or cayenne pepper)

¼ cup cilantro, finely chopped

5 large piece of Raqaq bread or 2-3 pieces of Khobuz Irani (or you can substitue Roti or Pita bread)

(Note:  Tear the Raqaq bread or the Khobuz Irani into large pieces…about the size of the palm of your hand.  Leave the pieces out to air dry on a large platter on your kitchen counter or dining room table.  If you do not have Raqaq bread or Khobuz Irani available, you use Roti or Pita bread.)

Directions:

In a large pot, boil the lamb meat removing the foam when it starts to boil.  Boil for one hour.

Strain and reserve the broth.

In a large pot, heat the oil and sauté the onions until they get a nice golden brown color.  Don’t burn the onions.  Add the garlic and stir until fragrant.

Add the tomato paste and all of the vegetables, EXCEPT the koosa (squash) mix together to coat the vegetables with the tomato paste.

Rinse the two whole dried lemons and then pierce each one once with a sharp knife.

Add the lamb meat, reserved broth, Maggi cubes, and the remaining ingredients, EXCEPT the koosa and  the chopped cilantro.

Add more water if necessary to make this stew a bit soupy.  Taste for seasoning.

Bring to a boil and then simmer until the potatoes are almost done.  You can now add the koosa (squash) and the chopped cilantro and cook until the koosa is fork tender.

Preparation:

Carefully remove the meat and vegetables from the pot and keep aside on a large platter.

In a large deep sided bowl, add one layer of Raqaq bread (or whichever bread you are using.

Add another layer of bread and ladle some more liquid.

Each layer of bread will be soaking with the liquid from the stew.  None of the bread should be left dry.

Ladle the remaining liquid from the pot onto the bread.

Now you arrange the vegetables and lamb meat over the soaked bread.

You can garnish with a little bit more chopped cilantro if you wish.

Serve and enjoy!

Note:  Thareed is best eaten on the same day.

Print this recipe.

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14 responses to “Thareed Laham (Flat Bread Layered with Lamb Stew)

  1. I should stop reading your posts during daylight! This looks like comfort food.

  2. @ Nadia: LOL, that is so nice of you to say :)

    @ Noora: :)

  3. thank you so much, i have tried this recipe and it turn to be great…

  4. I just made this and love it I put okra instead and it turned out delicious

  5. Asma, Yay! Thanks for letting me know! :)

  6. Sarah, I am glad to know that it came out delicious! Yay! Thanks for letting me know. :)

  7. Can I substitute madras curry powder instead of Arabic Bizar spice mix.
    Please reply at the earliest habeebtee.. Inshallah I’m planning to prepare for today’s Iftar

  8. Hi Sakina, sorry for the late reply. Yes, you can substitute the curry powder.

  9. Thanks sister for your reply..

    I made it .. Yes alhamdullilah I did and I got the appreciation. Jazakallahu Khairan.
    I followed exactly the amount you have given.. And taste resembled the one we get from locals villas..
    Thanks a ton .. I desperately googled for this recipe long long back.. But jus few days ago I came across your blog.. Thanks sister for all UAE recipes u posting..
    Inshallah for today’s Iftar I’m planning to make machboos.. I definitely will share wid u the comments after the Iftar.
    Keep up your work..Ramadan Mubarak :))

  10. Sakina, I am happy that it turned out good. Thank you for letting me know. InshaAllah you will enjoy the machboos recipe as well. :) Ramadan Mubarak!

  11. My dear sister….thank you so much for this website..very helpful..I am Pakistani Muslim living in Dubai for 22yrs I always love this dish ..my aunt is emarati and my all time childhood dish while staying over their home for Ramadan is thareed.. I cooked today and turn out the same taste so yummy.. Just one questions I went to co operative for Arabic bizar ..they gave me four mix Arabic spice. Is that right?

  12. Mumtaz, I am so glad that you tried the recipe and liked it :) The Arabic spice mix (Bizar) that I usually buy has at least 8 to 10 spices in it. Maybe you bought a Lebanese or Syrian blend. Here is a recipe for a local spice blend:

  13. Please tell me bizar mix or which store I can buy?

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