Thareed Laham
Thareed Laham is a traditional Emirati stew made with tender meat (often lamb or chicken), a medley of vegetables, and a rich, spiced tomato-based broth. It is traditionally served over layers of crispy Emirati flatbread (regag), which soaks up the flavorful liquid, creating a comforting and hearty dish. This dish is particularly popular during Ramadan and special occasions, symbolizing hospitality and family gatherings.
🧂 Ingredients
- 1 kg Lamb or Chicken(cut into medium pieces (with bones for more flavor))
- 3 tbsp Ghee or Oil
- 1 large Onion(chopped)
- 1 tbsp Ginger Garlic Paste
- 2 medium Tomatoes(chopped)
- 2 tbsp Tomato Paste
- 1 tbsp Bezar Spice Mix
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1/4 tsp Cinnamon Powder
- 1/4 tsp Cardamom Powder
- 1 tbsp Paprika Powder
- 1 piece Dried Lime (Loomi)(crushed or pierced)
- to taste Salt
- 1 cup Potatoes(cubed)
- 1 cup Carrots(cubed)
- 1 cup Zucchini(cubed)
- 1 cup Pumpkin or Squash(cubed)
- as needed Boiling Water
- handful Fresh Coriander Leaves(chopped, for garnish)
- as needed Regag Bread or other flatbread(for serving)
👨🍳 Instructions
- 1
Heat ghee or oil in a large pot or pressure cooker over medium heat. Add the chopped onion and sauté until golden brown.
- 2
Add ginger garlic paste and sauté for another minute until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes soften and become mushy.
- 4
Add the Bezar spice mix, turmeric, cumin, cinnamon, paprika, crushed dried lime (loomi), and salt. Mix well and cook for 2-3 minutes until fragrant.
- 5
Add the meat pieces and mix well to coat them with the spices. If using a pressure cooker, add about 1 cup of water, close the lid, and pressure cook for 3-5 whistles until the meat is almost tender. If using a regular pot, add enough boiling water to cover the meat, bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender.
- 6
Once the meat is tender, add the cubed potatoes, carrots, zucchini, and pumpkin/squash to the pot. Add more boiling water if needed to ensure the vegetables are submerged.
💡 Tip: Add vegetables based on their cooking time; harder vegetables like carrots first, then softer ones like zucchini. - 7
Cover and cook for another 20-30 minutes, or until the vegetables are tender but still hold their shape. Check the salt and adjust seasoning if necessary.
- 8
Tear the regag bread (or other flatbread) into large pieces and arrange them in a wide serving dish. Ladle the hot stew over the bread, allowing it to soak up the broth. Top with the tender meat and vegetables.
💡 Tip: Serve immediately while the bread is still slightly crisp and the stew is hot. - 9
Garnish with fresh chopped coriander leaves before serving.
💡 Pro Tips
- ✓For a richer flavor, use meat with bones.
- ✓Adjust the spice levels according to your preference.
- ✓If regag bread is unavailable, other thin flatbreads like saj or even khubz can be used, though the texture will differ.
- ✓Ensure the vegetables are cut into substantial chunks so they don't disintegrate during the long cooking process.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use chicken instead of lamb for a lighter version.
- Add other vegetables like bell peppers or eggplant.
- For a vegetarian version, omit the meat and use vegetable broth.