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 (peace be upon him).
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)
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.)
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.
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.