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Bahraini Thareed
Thareed is a hearty stew made with meat (lamb or beef) and vegetables, slow-cooked until tender. It is traditionally served over pieces of flatbread (like Regaag or Khubz) that soak up the flavorful broth, creating a comforting and satisfying meal.
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- 1 kg Lamb or beef, cut into chunks
- 1/4 cup Vegetable oil
- 2 Large onions, finely chopped
- 3 cloves Garlic, minced
- 1 Large tomato, chopped
- 1/4 cup Tomato paste
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground cinnamon
- 1 tsp Ground cardamom
- 1/2 tsp Ground black pepper
- 4 cups Water or beef broth(plus more if needed)
- to taste Salt
- 2 large Carrots, peeled and chopped
- 2 large Potatoes, peeled and chopped
- 1 large Zucchini, chopped
- 1 cup Pumpkin or butternut squash, chopped
- for serving Flatbread (Regaag, Khubz, or similar)
- for garnish Fresh parsley, chopped
ðšâð³ äœãæ¹
- 1
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic and cook for another minute.
- 2
Add the meat chunks to the pot and brown them on all sides. Stir in the chopped tomato and tomato paste, and cook for a few minutes until the tomatoes soften.
- 3
Add the ground turmeric, cumin, coriander, cinnamon, cardamom, black pepper, and salt. Mix well to coat the meat with the spices. Pour in the water or beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender.
- 4
Add the chopped carrots, potatoes, zucchini, and pumpkin or squash to the pot. Continue to simmer, covered, for about 30-40 minutes, or until the vegetables are tender. Add more water or broth if the stew becomes too thick.
- 5
To assemble, tear the flatbread into pieces and place them in a large serving dish or individual bowls. Ladle the hot meat and vegetable stew over the bread, allowing it to soak up the flavorful broth.
- 6
Garnish with freshly chopped parsley and serve immediately.
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- âThe cooking time for the meat may vary depending on the cut and type of meat used.
- âEnsure the vegetables are cut into appropriate sizes so they cook evenly with the meat.
- âIf Regaag bread is not available, other thin flatbreads like Khubz or even pita bread can be used.
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- Some recipes include dried lime (loomi) for a tangy flavor.
- Other vegetables like eggplant or okra can be added.