Traditional Emirati Thareed Stew
Thareed is a cherished dish in Emirati culture, often served during Ramadan iftar gatherings as a nutritious and easily digestible meal after fasting.
Ingredients
- For the Stew
- 500 grams Lamb or chicken, cut into chunks
- 2 tablespoons Vegetable oil or ghee
- 1 onion Large onion, diced
- 3 cloves Garlic, minced
- 2 tomatoes Tomatoes, diced
- 2 tablespoons Tomato paste
- 1 teaspoon Emirati baharat
- ½ teaspoon Ground turmeric
- ½ teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 limes Dried black limes (loomi), pierced
- 6 cups Water or stock
- 2 potatoes Potatoes, diced
- 2 carrots Carrots, diced
- For the Bread
- 6 pieces Regag bread (very thin Emirati bread) or substitute very thin pita
- 2 tablespoons Ghee, melted
- For Garnish
- 2 tablespoons Ghee
- 1 onion Onion, sliced
- Fresh cilantro, chopped
Method
- 1
Start by heating the oil or ghee in a large, heavy-bottomed pot over medium-high heat. Add your chosen meat chunks (lamb or chicken) and brown them well on all sides. Toss in the diced onion and minced garlic, stirring until the onion softens and becomes fragrant. Next, stir in the diced tomatoes, tomato paste, Emirati baharat, ground turmeric, black pepper, and salt. Give everything a good mix to coat the meat and vegetables with the spices.
- 21 hr
Pour in the water or stock and add the pierced dried black limes (loomi). Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it gently simmer for a full hour. This long simmer will ensure the meat becomes wonderfully tender and the flavors meld beautifully.
- 315 min
After the hour, add the diced potatoes and carrots to the pot. Stir them into the stew, then cover again and continue to simmer for another 15 minutes, or until the vegetables are tender but still hold their shape.
- 45 min
While the stew is finishing, preheat your oven to 180°C (350°F). Lightly brush both sides of your regag or thin pita bread pieces with melted ghee. Arrange them on a baking sheet and toast them in the preheated oven for about 5 minutes, or until they become beautifully crisp and golden. Keep a close eye on them to prevent burning.
- 5
In a small pan, heat the remaining two tablespoons of ghee over medium heat. Add the sliced onion and sauté, stirring occasionally, until it turns a deep golden brown and caramelizes. This will add a lovely sweet and savory depth to your thareed.
- 6
To serve, break the toasted regag bread into irregular pieces and arrange them in the bottom of a large, deep serving dish. Ladle the hot, rich stew generously over the bread, ensuring every piece is well-soaked. Allow it to sit for a few minutes for the bread to absorb the delicious broth. Finally, scatter the caramelized onions and fresh chopped cilantro over the top. Serve immediately and enjoy this comforting, traditional Emirati meal!