Tag Archives: Black Lemon

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.

How to Cook Camel Meat…

Hello all,

I have only had camel meat three times in my life, twice was at a bedouin family’s wedding in Al Ain and the other was at a party at my sister-in-law’s house.  To me it tastes just like lamb…but it isn’t fatty like lamb meat.  The way that the camel meat was cooked when we had it at the wedding was quite delicious and hard to forget the succulent taste and the tenderness of the meat.

The best camel meat to use for cooking is from the younger camel because the older the more tougher.

Well, to tell you the truth I have not cooked camel meat at my home but for the purpose of this post I will use lamb meat which is the same method used for cooking camel meat.  The way that I am cooking this meat is the same way the meat (lamb, chicken, camel) is prepared when making it for special occasions (wedding parties and Eid).

This is just a basic recipe.  You can adjust the seasonings and add others to your liking later on.  Okay, on to the recipe…

Fried lamb layered over Lentil Hashwa and Yellow Rice

Ingredients:

2 kg, or more, of camel meat best if it is a whole piece like a roast or cut into big chunks like in the picture above

1 tablespoon tumeric powder

2 dried black lemons (loomi)

1 1/2 teaspoons black peppercorns

8 pods of green cardamon, crushed

1 teaspoon of whole cloves

1 large piece of cinnamon bark

3 bay leaves

1/4 cup of salt (to be added towards the end for flavoring)

oil for frying

Directions:

In a large pot, add about 2 tablespoons of corn oil.  Heat it up and lightly brown the meat to seal in the juices.

After the meat has that nice golden color add the tumeric, dried lemons, peppercorns, cloves, cinnamon, cardamon, and bay leaves.  Add enough water to cover the meat.  Bring it to a rolling boil, lower the fire/heat so that it simmers, and cover the pot.

Cook it this way for about 1 hour and then add the salt.  Keep simmering until the meat becomes tender.  Take the meat out of the pot and set in a colander to drain.  At this point, you can save the stock to prepare some rice.

You will now need to lightly fry the meat.  So add enough oil to a wok or deep-sided frying pan, heat it up and carefully add the meat.  Be careful because it is going to splutter.  You just want to lightly fry the meat until it gets a nice golden color.  Remove it from the oil and let it drain on a plate lined with paper towels.

That’s it!  This is then layered over rice such as Yellow Rice and Lentil Hashwa (recipe for the Hashwa is upcoming!).

Spice Mixture using Loomi Aswad

Here is a spice mixture that I have made and have been using now for about 12 years. It is excellent rubbed on chicken, beef and lamb roast and broiled salmon. After applying the spice mixture, it is best if you roast the meat, chicken, or fish.

Here’s the recipe. The quantities I give can easily be doubled or tripled and can be kept in an airtight container in the fridge for another time.

1 tablespoon ground loomi aswad (ground black lemon powder)

1 tablespoon ground cumin

1 tablespoon of Garlic and Herb Seasoning (or you can use finely ground Oregano powder)

2 tablespoons Mexican Chili Seasoning

2-3 cloves of garlic, grated (or 1 teaspoon garlic powder)

1 1/2 to 2 teaspoons salt

3 tabespoons extra-virgin olive oil

1 tablespoon vinegar or the juice of half a lemon

Mix all the ingredients together and you will have a nice thick paste.

You can now use this to rub on your chicken, beef, lamb, or salmon.