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Loading...Thareed is one of Saudi Arabia's most beloved national comfort dishes, built from thin flatbread soaked in a richly spiced lamb and vegetable stew. The bread softens into a thick, satisfying base while the broth soaks up every drop of flavor from slow-simmered meat, tomatoes, and warm Arabian spices. Traditionally served family-style from one large dish, it is hearty, humble, and deeply satisfying.
Prep Time25 mins
Cook Time90 mins
Total Time115 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 6 gSaturated Fat
- 42 gCarbs
- 6 gFiber
- 8 gSugar
- 36 gProtein
- 620 mgSodium
- 920 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the lamb base
- 2 lbs lamb shoulder, bone-in, cut into 2-inch chunks
- 3 tbsp ghee or olive oil
- 2 large yellow onions, finely chopped
- 4 garlic cloves, minced
- 3 medium ripe tomatoes, finely chopped
- 2 tbsp tomato paste
- 1 dried lime (loomi), pierced with a knife
- 6 cups water or low-sodium beef broth
For the spices and vegetables
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 medium potatoes, peeled and cubed
For the vegetables and assembly
- 1 large carrot, peeled and sliced into rounds
- 1 medium zucchini, sliced into half moons
- 1 small eggplant, cubed
- 6 to 8 thin flatbreads (regag, markook, or lavash)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lemon, cut into wedges, for serving
- 2 tbsp olive oil, for drizzling
- 1/2 tsp sumac, for finishing (optional)
Directions
- Heat the ghee in a large heavy-bottomed pot over medium-high heat. Add the lamb chunks and brown on all sides for about 6 to 8 minutes until a deep crust forms.
- Add the chopped onions and cook for 5 to 6 minutes until softened and lightly golden. Stir in the garlic and cook for another minute until fragrant.
- Stir in the chopped tomatoes, tomato paste, cumin, coriander, turmeric, cinnamon, cardamom, salt, pepper, and the pierced dried lime. Cook for 5 minutes, pressing the tomatoes to release their juices.
- Pour in the water or broth, bring to a vigorous boil, then reduce the heat to low. Cover and simmer gently for 45 minutes, skimming any foam from the surface as needed.
- Add the potatoes, carrots, zucchini, and eggplant to the pot. Continue to simmer uncovered for 25 to 30 minutes until the vegetables are tender and the lamb is falling off the bone.
- Carefully lift out and discard the dried lime and any bones. Shred the lamb into bite-sized pieces and return it to the stew; taste and adjust the seasoning.
- Tear the flatbreads into large pieces and layer them across the bottom of a wide serving dish, overlapping to create a full blanket.
- Ladle the hot stew evenly over the bread, spooning plenty of broth and vegetables on top. Cover the dish with a lid or foil and let it rest for 10 minutes so the bread absorbs the liquid and softens.
- Drizzle with olive oil, sprinkle with cilantro and sumac, and serve hot with lemon wedges for squeezing over each portion.
Cook’s Notes
- Use bone-in lamb shoulder for the deepest flavor; boneless leg works but will be slightly less rich.
- If you cannot find traditional regag or markook bread, use thin lavash or even flour tortillas as a substitute, adding them just before serving so they do not turn gummy.
- Thareed is meant to be a soft, thick dish, so do not be afraid to let the bread soak up much of the broth; add a splash of water when reheating leftovers.
- For a chicken version, swap the lamb for bone-in chicken thighs and reduce the total simmering time to about 50 minutes.
- Store leftovers refrigerated for up to 3 days; the bread will continue to soften, so add fresh bread when reheating if you want more texture.
