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Thareed

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Saudi Arabia
Servings 4

Ingredients
  

For the Meat and Broth:

  • 1 kg lamb or chicken cut into medium pieces
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 large tomatoes chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon salt adjust to taste
  • 4 cups water or broth
  • 2 dried black limes loomi (optional)

For the Vegetables:

  • 2 large carrots cut into chunks
  • 2 potatoes peeled and cubed
  • 1 zucchini sliced
  • 1 bell pepper chopped

For Serving:

  • 3-4 pieces of regag bread or thin Arabic bread
  • Fresh cilantro for garnish

Instructions
 

Step 1: Sauté the Meat

  • In a large pot, heat the vegetable oil over medium heat.
  • Add the chopped onions and sauté until golden brown.
  • Stir in the minced garlic and cook for another minute.
  • Add the lamb or chicken and cook until browned on all sides.

Step 2: Build the Flavor

  • Stir in the chopped tomatoes and tomato paste, mixing well.
  • Add cumin, coriander, black pepper, turmeric, cinnamon, and salt.
  • Mix well and let the spices coat the meat for a minute.

Step 3: Simmer the Broth

  • Pour in the water or broth, making sure the meat is fully submerged.
  • Add dried black limes (if using) for extra depth of flavor.
  • Cover the pot and let it simmer for about 45 minutes (or until the meat is tender).

Step 4: Add the Vegetables

  • Add the carrots and potatoes first since they take longer to cook.
  • After 15 minutes, add the zucchini and bell pepper.
  • Let everything cook until the vegetables are tender (about 15 more minutes).

Step 5: Assemble the Thareed

  • Tear the regag bread into large pieces and place them in a serving dish.
  • Ladle the hot broth, meat, and vegetables over the bread, allowing it to soak in the flavors.
  • Garnish with fresh cilantro and serve warm.

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