Middle EasternEmirati Thareed (Lamb and Vegetable Stew over Regag Bread)
Lamb simmered with bzar, dried lime and tomato until tender, then cooked with pumpkin, potato, carrot and zucchini, and ladled over broken regag bread that soaks up the broth. The Emirati Ramadan stew, on almost every iftar table.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Base
8 minutesMedium heatHeat the ghee and oil in a large pot and cook the chopped onion for 7 minutes until golden. Add the garlic for 1 minute.
Success cueGolden onion and fragrant garlic.
- 02
Spices
9 minutesHigh heatAdd the lamb and brown it for 6 minutes. Stir in the bzar, turmeric, black pepper, pierced dried limes, tomato paste and chopped tomatoes and cook for 3 minutes.
Success cueLamb coated in a thick red-brown paste.
- 03
Simmering
1 hour and 20 minutesGentle simmerPour in the water with the salt, bring to a boil and skim. Cover and simmer for 75 minutes until the lamb is tender.
Success cueTender lamb in a rich broth.
- 04
Vegetables
25 minutesGentle simmerAdd the potatoes, carrots and pumpkin in large pieces and cook for 15 minutes, then the zucchini and whole green chilies for 10 minutes.
Success cueSoft vegetables that hold their shape.
- 05
Serving
7 minutesBreak the regag bread into a deep platter, ladle the broth over it and let it soak for 5 minutes. Top with the lamb and vegetables and scatter with chopped cilantro.
Success cueSoaked bread under lamb and bright vegetables.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Bzar, the Emirati blend of cumin, coriander, pepper, cinnamon and cardamom, gives thareed its warm, deep taste.
- • Add the bread just before serving so it soaks up the broth without turning to mush.
- • Cut the pumpkin large; small pieces melt into the broth.
Common mistakes
- • Adding all the vegetables together, so the zucchini falls apart.
- • Soaking the bread too early, so it turns to paste.
Substitutions
- • Instead of regag bread: thin Arabic bread, dried in the oven
- • Instead of lamb: 1.2 kg bone-in chicken pieces, simmered for 35 minutes
Serving ideasServe hot with lemon wedges and green chilies.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 620
- Protein
- 30.2g
- Carbs
- 58.9g
- Fat
- 29.8g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why is thareed tied to Ramadan?
It is one of the oldest Arab dishes, praised in the hadith, and in the Emirates it is cooked for iftar through the month, often with harees and luqaimat.
Can I make it with chicken?
Yes. Chicken thareed is common; use bone-in pieces, simmer them for 35 minutes and add the vegetables as above.
What can I use if I have no regag?
Thin Arabic bread or saj bread, torn and toasted in the oven until dry, holds up in the broth.
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