Thareed Bahraini Bread Stew

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Thareed is a beloved Bahraini home-style stew where tender lamb and a medley of vegetables simmer in a warmly spiced tomato broth, then get ladled over torn pieces of toasted flatbread so each bite is soaked through with savory juices. It is the kind of one-pot meal served on Fridays, prized for being hearty, frugal, and deeply flavorful.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 9 gFiber
• 10 gSugar
• 38 gProtein
• 780 mgSodium
• 1,050 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 32 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the stew

• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 6 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1.5 kg bone-in lamb shoulder, cut into 4 cm pieces
• 2 tablespoons tomato paste
• 4 medium ripe tomatoes, finely chopped (about 400 g)
• 1 dried black lime (loomi), pierced with a knife
• 2 bay leaves
• 1 teaspoon ground turmeric
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon freshly ground black pepper
• 2.5 liters hot water
• 1.5 teaspoons salt, plus more to taste

For the vegetables

• 2 medium potatoes, peeled and cut into 2 cm cubes
• 2 medium carrots, peeled and sliced into 1 cm rounds
• 1 medium zucchini, cut into 2 cm half-moons
• 1 small eggplant, cut into 2 cm cubes
• 1 cup fresh okra, trimmed
• 1 medium tomato, cut into wedges

For assembly

• 4 large Arabic flatbreads (khubz), lightly toasted until crisp
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Directions

1. Heat the oil in a large heavy pot over medium-high heat. Add the onion and cook for 6 to 8 minutes until lightly golden, then stir in the garlic and ginger and cook for 1 minute until fragrant.
2. Pat the lamb pieces dry, season lightly with salt, and add them to the pot. Brown on all sides for about 8 minutes. Stir in the tomato paste and chopped tomatoes along with the turmeric, cumin, coriander, cinnamon, cloves, black pepper, bay leaves, and dried lime. Cook for 4 minutes until the tomatoes break down and the oil begins to separate.
3. Pour in the hot water and add 1.5 teaspoons of salt. Bring to a boil, skim any foam, then reduce the heat to low, cover, and simmer gently for 45 minutes until the lamb is nearly tender.
4. Add the potatoes and carrots and simmer uncovered for 10 minutes. Add the zucchini, eggplant, and tomato wedges and cook another 8 minutes, then stir in the okra and simmer 5 more minutes until all vegetables are tender but not mushy. Taste and adjust salt.
5. Meanwhile, tear the toasted flatbreads into rough 5 cm pieces and spread them across the bottom of a wide serving dish.
6. Ladle a generous amount of broth over the bread so it absorbs and softens, then pile the lamb and vegetables on top.
7. Spoon extra broth over everything, sprinkle generously with cilantro and parsley, and serve immediately with lemon wedges for squeezing over each portion.

Cook’s Notes

• If you cannot find dried black lime, substitute with 2 tablespoons of fresh lemon juice stirred in at the very end for a similar tangy lift.
• Day-old or lightly stale khubz works best; truly fresh bread becomes gummy. Toast it just until crisp so it holds up to the broth without dissolving completely.
• For a lighter version, swap lamb shoulder for bone-in chicken thighs and reduce the simmering time to 25 minutes after adding the water.
• Thareed is traditionally eaten by hand in Bahrain; serve it in a single shallow tray so everyone can scoop from the edges inward.
• Leftover broth keeps well in the fridge for 3 days and makes an excellent base for a quick lentil soup the next day.

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