An Emirati style soul comforting-stew made with chunky meat and loads of vegetables, served on top of the Regaag flatbread…
I have always made it a point to post an Emirati recipe every December 2, starting from the Khabeesa. This time, I was in a fix and was really not ready. To tell you the truth, I am very relieved that I am able to post something on this day and that too a recipe that I love from the heart. I have already mentioned that my entire life has been in the UAE. The way the country pampers you is unparalelled anywhere in this world. I am sure that the multi-national expats in this country will really vouch for it. Even when we went to the US, my girls were constantly comparing it to how UAE is. 😀 Talking about it, even my sister after being there for almost 11 years, still can’t get the UAE out of her. It is a very complicated relationship. Once you are in this country and you have experienced the warmth, it stays with you, come what may…
This year, the UAE celebrates 50 years of being a shining example to the world of how a country should be. Without adding too many words to my emotions, I only wish and pray that the country becomes more resilient and helps its inhabitants grow and prosper in this difficult times, as always it has done in the past and become a world super powder in the making… Aameen…
Coming to the recipe for today, Thareed is one recipe I have been wanting to try and post, ever since I have tried the vegetarian version a few years ago for the redundant MENA Cooking Club. Like I had mentioned on that post, this recipe is not unique to the Emirates. The Thareed is widely eaten in Saudi, Qatari and Bahraini cuisine as well, and the recipe remains more or less the same. This food is said to have been Prophet Muhammad (PBUH)’s favorite dish. This article has some very interesting references towards this food and its goodness towards health.
The Thareed is a loose stew made with any form of meat, usually mutton and lots of vegetables, especially anything that comes into the gourd family, like squash, pumpkin, bottlegourd, etc. It is served on top of the local thin bread called “Regaag”. The regaag soaks up all the liquid in the stew and leaves a heap vegetables and meat on the top. This dish is usually served during Ramadan and unfortunately is not very frequently available in local outlets unlike the Harees, luqeimat and even Majboos. However, there is this outlet in Masafi which serves such amazing Thareed that they start sale at 4 pm on weekends and it finishes within an hour. The portion is huge and can be shared by at least 4 people. I hope you can track it down on your next long drive towards that area. 🙂
The recipe is quite straightfoward and not very complicated to make, though it takes the time the meat takes to cook. The level of water is totally dependent upon your liking, though the stew is supposed to have a lot of liquid. Since I couldn’t get regaag, I used saj bread to serve this curry, and it tasted delicious enough. Another option you could use is khubz or Lebanese bread as well. The thinner the bread, the tastier it would be…
I was wondering what is the difference between the Salona and the thareed as the recipes are very similar, and what I figured out is that the Salona is served on its own with rice or flatbread seperately, while the Thareed is served along with the flatbread in one bowl. Of course, have a bottle of the Bezaar blend always ready in your fridge, so that you can make all your spiced Emirati dishes whenever you wish for it. 😉 Off to this simple and wholesome recipe…
Thareed Lahm | Tharid ~ Emirati Meat Stew
Ingredients
- 500 gm meat chunks with some bones I have used mutton
- 1 tsp ghee
- 1 tsp olive oil
- 1 large onion thinly sliced
- 1 large tomato chopped
- 2 tbsp tomato paste heaped
- 2 tsp bezaar spice blend
- 1/4 tsp turmeric powder
- 1/4 ts cumin powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1 tsp black pepper more for spiciness
- Salt to taste
- 1 big loomi crushed
- 150 gm pumpkin chunks
- 1 large carrot peeled and cut into roundrels
- 2 koosa peeld and cut into roundrels
- 1 potato peeled and cut into chunks
- Coriander leaves for garnish
- Regaag bread to serve can use saj or khubz
Instructions
- In a pressure cooker, add the ghee and oil. Add the garlic and sizzle.
- Add in the onions and saute on high flame till it turns golden brown and smells fried.
- Add the tomato and tomato paste and cook just till mashed.
- Add in all the spice powders and the loomi and give a good mix.
- Add the washed and drained mutton, add in the salt. Add a cup of water and close this lid.
- Pressure cook for 3-5 whistles, till the mutton is almost done. Allow the pressure to go by itself.
- Open the lid, add in the vegetable chunks. Adjust the seasoning. Close and cook for one whistle. Take off and allow the presure to go. By this time, the mutton should fall off its bone and the vegetables should be cooked but still in shape.
- Open the lid, and check the seasoning. Add the coriander leaves. Add more hot water if needed.
- To serve, layer dish with regaag or saj bread. Pour the stew only all over the bread for it to soak. Top with the mutton chunks and vegetable. Dig in.