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Loading...Thereed is the unofficial national dish of the Emirates, layering torn flatbread under a slow-simmered lamb and vegetable stew so the bread soaks up the saffron-tomato broth into a thick, hearty porridge. Every family tweaks their version, but warming spices, dried lime, and bone-in lamb are what make it unmistakably Emirati.
Prep Time20 mins
Cook Time110 mins
Total Time130 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 48 gCarbs
- 6 gFiber
- 8 gSugar
- 36 gProtein
- 720 mgSodium
- 980 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 22 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the lamb and vegetable stew
- 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 ripe tomatoes, finely chopped
- 2 tbsp tomato paste
- 2 carrots, peeled and sliced into thick coins
- 2 Yukon gold potatoes, cut into 1-inch cubes
- 1 medium zucchini, sliced into half moons
- 1 small eggplant, cut into 1-inch cubes
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground green cardamom
- Pinch of saffron threads
- 1 dried black lime (loomi), cracked
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 6 cups water
- 2 tbsp chopped cilantro, plus more for garnish
For assembling the thereed
- 4 to 5 large khubz or other thick flatbreads, torn into rough pieces
- Lemon wedges, for serving
- Pickled chilies, optional for serving
Directions
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Pat the lamb dry, season with salt and pepper, and brown in batches on all sides, about 6 minutes total. Transfer to a plate.
- Reduce the heat to medium. Add the onion to the pot and cook until soft and lightly golden, about 5 minutes. Stir in the garlic and ginger and cook 1 minute more until fragrant.
- Add the chopped tomatoes, tomato paste, turmeric, cumin, coriander, cinnamon, cardamom, and saffron. Cook, stirring often, for 5 to 6 minutes until the mixture darkens and the oil begins to separate at the edges.
- Return the lamb and any juices to the pot along with the carrots, potatoes, zucchini, eggplant, cracked dried lime, and the 6 cups of water. Bring to a boil, skim off any foam, then reduce to a gentle simmer.
- Cover and cook for 75 to 90 minutes, until the lamb is fork-tender and the vegetables are very soft. Fish out and discard the dried lime pieces. Stir in the chopped cilantro and taste for seasoning.
- Line the bottom and sides of a wide, deep serving platter or shallow casserole with the torn flatbread, overlapping pieces so no spots are left bare.
- Ladle the hot stew (meat, vegetables, and plenty of broth) evenly over the bread. Use the back of a spoon to gently press the bread down so it soaks up the liquid.
- Let the dish rest for 10 to 15 minutes uncovered so the bread fully absorbs the broth and the stew thickens to a creamy, spoonable consistency.
- Spoon the lamb and softened vegetables over the top, scatter with more cilantro, and serve hot with lemon wedges and pickled chilies on the side.
Cook’s Notes
- Day-old or lightly stale khubz holds up best; very fresh, thin flatbread will turn gummy. If using thinner pita, layer it twice.
- Bone-in lamb shoulder adds deep flavor and natural collagen that thickens the broth as it simmers.
- Loomi (dried black lime) is signature to Emirati cooking and not optional for authentic flavor; substitute 1 tablespoon lemon juice at the end if you cannot find it.
- Thereed should be thick and porridge-like once the bread absorbs the broth, not soupy. If it dries out, ladle in a little hot water before serving.
- Refrigerate leftovers for up to 3 days and reheat gently with a splash of water; the bread will continue to soften, so eat it soon for best texture.
