Thareed — Print Recipe — The Culinary Codex

Thin rounds of crispy regag bread layered beneath a hearty slow-cooked lamb and vegetable stew, absorbing the rich broth until each piece becomes a savory, melt-in-your-mouth morsel.

Ingredients

500g lamb shoulder, cubed
3 sheets regag bread or lavash
2 potatoes, cubed
2 carrots, sliced
1 zucchini, cubed
2 tomatoes, diced
1 onion, diced
2 tbsp tomato paste
1 tsp bezar spice
1 tsp turmeric
6 cups water
2 tbsp vegetable oil
Salt to taste

Instructions

1 Brown the lamb cubes in oil over high heat for 5 minutes until seared on all sides. Add diced onion and cook for 3 minutes.
2 Stir in tomato paste, bezar, turmeric, and diced tomatoes. Cook for 2 minutes until fragrant.
3 Add water and bring to a boil. Reduce heat, cover, and simmer for 45 minutes until lamb is very tender.
4 Add potatoes, carrots, and zucchini. Continue simmering for 20 minutes until vegetables are soft.
5 Tear regag bread into large pieces and line a deep serving dish. Ladle the stew over the bread, allowing it to soak for 5 minutes before serving.

Did You Know?

Thareed is mentioned in a hadith as a dish beloved by the Prophet Muhammad, making it one of the most spiritually significant foods in the Gulf.