Emirati
Thareed
A comforting Emirati stew of tender lamb, vegetables, and fragrant bezar poured over thin ragag bread until it softens and soaks up the broth. It is served in layers, with the bread carrying the deep flavor of loomi, tomato, and slow-cooked meat.
Ingredients
- Bone-in lamb pieces450g
- Ragag bread3 thin sheets
- Ghee1 1/2 tbsp
- Onion, finely chopped1 medium
- Garlic, minced3 cloves
- Fresh ginger, minced1 tsp
- Emirati bezar spice blend1 1/2 tsp
- Ground turmeric1/2 tsp
- Ground cinnamon1/4 tsp
- Tomato paste1 tbsp
- Tomatoes, chopped2 medium
- Dried lime, pierced1
- Green chili, slit1
- Potato, peeled and cut into chunks1 medium
- Carrot, cut into chunks1 medium
- Zucchini, cut into thick half-moons1 small
- Water3 cups
- Salt1 tsp, or to taste
- Fresh coriander, chopped2 tbsp
Method
- Heat the ghee in a heavy pot over medium heat, then add the onion and cook until deep golden and sweet, about 8 minutes.
- Add the garlic and ginger and stir for 1 minute until fragrant.
- Add the lamb pieces, bezar, turmeric, cinnamon, and salt, then stir well until the meat is coated and lightly browned.
- Stir in the tomato paste and chopped tomatoes, cooking until the tomatoes soften and the oil begins to separate slightly.
- Add the pierced dried lime, green chili, and water, then bring to a boil and skim off any foam.
- Cover and simmer gently for about 55 minutes, until the lamb is nearly tender.
- Add the potato and carrot, cover again, and cook for 15 minutes.
- Add the zucchini and simmer uncovered for 10 to 12 minutes more, until the vegetables are tender and the broth is rich but still plentiful.
- Taste the stew and adjust the salt, then remove the dried lime if the broth is tart enough.
- Tear the ragag bread into large pieces and layer it in a shallow serving dish.
- Ladle hot broth over the bread first, letting it soak for 2 minutes, then arrange the lamb and vegetables on top.
- Spoon over a little more broth, scatter with chopped coriander, and serve immediately while the bread is soft and saturated.
Common questions
What can I use instead of Emirati bezar spice blend if I can’t find it?
Use a mix of ground black pepper, cumin, coriander, cardamom, cloves, and a little dried chili. Add a pinch of saffron or nutmeg if you like. Keep it warm and peppery, not too sweet.
How do I know when to add the potatoes so they don’t turn mushy?
Add the potatoes after the lamb has simmered for about 55 minutes and is nearly tender. They usually need about 15 minutes, depending on chunk size. Add them earlier only if your lamb is very tough.
What are the most common mistakes when making thareed?
The biggest mistakes are under-browning the onion, rushing the lamb, and adding vegetables too early. Also avoid too much water; the broth should be rich, not thin. Skim foam early for a cleaner stew.
How should I store leftover thareed and reheat it without ruining the bread?
Store the stew and ragag bread separately if possible. Refrigerate the stew up to 3 days. Reheat gently on the stove with a splash of water. Add fresh or warmed bread just before serving so it stays soft.
What’s the best way to serve thareed for the right texture?
Place torn ragag bread in a shallow bowl or platter, then ladle the hot stew over it so the bread softens but doesn’t dissolve immediately. Serve quickly, with extra broth spooned on top for a juicy, not dry, result.