Emirati Lamb Thareed
An Emirati lamb and vegetable stew served over raqaq bread, which soaks up the broth. Serves 8, with about 35 minutes of estimated hands-on preparation and at least 60 minutes of cooking, plus the time needed for the vegetables to become tender.
Thareed combines lamb and vegetables in a brothy stew poured over layers of thin bread. This version uses raqaq bread; hands-on preparation is estimated at about 35 minutes, and cooking includes 60 minutes to boil the lamb, plus variable time for the stew.
Ingredient allergens
Allergen listDepends on the product
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Celery
Stock cubes
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Fish
Stock cubes
Ingredients without verified allergen data 23
Ingredients without verified allergen data: Stewing lamb, Water, Onion, Garlic, Corn oil, Tomato paste, Potatoes, Zucchini, Carrot, Tomatoes, Dried black limes, Green chile, Bizar spice blend, Ground cinnamon, Ground turmeric, Ground black lime, Curry powder, Ground coriander, Ground cardamom, Ground black pepper, Kashmiri red chili powder, Fresh cilantro, Raqaq bread.
Method
- 01
Boil the lamb
Put the lamb and water in a large pot. Bring to a boil, skim off the foam, and boil for 60 minutes. Remove the meat and reserve the cooking liquid to use as broth.
Ready to continue when: The lamb has boiled for 60 minutes, and the meat and cooking liquid are set aside separately.
60 min - 02
Make the stew
Heat the oil in a large pot and sauté the onion until golden, without letting it burn. Add the garlic and stir until fragrant. Add the tomato paste, potatoes, carrot, and tomatoes; stir to coat the vegetables. Add the lamb, reserved cooking liquid, green chili, stock cubes, dried black limes, and all the spices. Bring to a boil, then simmer until the potatoes are nearly tender. Add the zucchini and fresh cilantro and continue cooking until the zucchini is tender when pierced.
Ready to continue when: The potatoes are nearly tender, and a fork passes easily through the zucchini without it falling apart.
- 03
Assemble and serve the thareed
Carefully remove the meat and vegetables from the stew and set them aside. In a deep dish, place a layer of raqaq bread and pour broth over it. Repeat the layers and distribute the remaining broth so no pieces of bread stay dry. Arrange the lamb and vegetables on top and serve hot.
Ready to continue when: All the bread is moistened with broth, with the lamb and vegetables arranged on top.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- La Seguridad Alimentaria www.aesan.gob.es/dam/jcr:d4d7784a-9ca8-46d6-be84-25d7b5dedae6/seguridad_edu_secundaria.pdf
- A Trip Into The Traditional Food of UAE | Travel Indigenous travelindigenous.com/traditional-food-of-uae-a-journey-to-emirati-cuisine/
- Bloomsbury Food Library - Khameer Bread (United Arab Emirates) doi.org/10.5040/9798216171638-0011
- traditional emirati food | Emiratican Kitchen emiraticankitchen.wordpress.com/tag/traditional-emirati-food/
- The United Arab Emirates’ National Dish and Bedouin Roots | Remitly www.remitly.com/blog/en-au/food/national-dish-of-united-arab-emirates/
- Las 45 mejores recetas de la comida árabe www.directoalpaladar.com/recetario/37-mejores-recetas-comida-arabe
- Recetas de Emiratos Árabes: Platos Árabes Auténticos saboresarabes.com/paises/emiratos-arabes
- Gastronomía árabe - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_%C3%A1rabe
- - YouTube www.youtube.com/watch?v=QR1QqZvHv3k
- The United Arab Emirates | Springer Nature Link doi.org/10.1007/978-3-658-04521-0_3
State: Published after documentary validation; no “Tested” label is shown.