Emirati Thareed (bread & stew)

Name: Emirati Thareed (bread & stew)
Total time: 85 min
Yield: 4
Cuisine: Emirati
Ingredients: 600 g lamb; 5 rounds of rigag bread; 1 onion; 2 tomatoes; 2 potatoes; 2 zucchini; 2 carrots; 1 tbsp tomato paste; 2 tsp mixed spices; 2 tbsp oil; 5 cups water; salt

Recipe No.: E-5

Emirati85 minServes 4

Thareed is linked to the old traditions of Arab cooking: bread soaked in a meat or vegetable broth. In the Emirates it appears on Ramadan tables and in family homes, and the way it is prepared varies from one family to another.

Ingredients for Emirati Thareed

600 glamb
5rounds of rigag bread
1onion
2tomatoes
2potatoes
2zucchini
2carrots
1 tbsptomato paste
2 tspmixed spices
2 tbspoil
5 cupswater
salt

Method

Sauté the onion in the oil, then add the lamb, spices, tomatoes and tomato paste.
Add the water and cook the lamb for 45–60 minutes until nearly done.
Add the potatoes and carrots and cook for 10 minutes, then the zucchini for another 10 minutes.
Adjust the salt and keep enough broth to moisten the bread.
Tear the rigag into a deep dish and gradually pour the broth over it until it softens.
Arrange the meat and vegetables on top of the bread and serve immediately.

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