Thareed

Method

1. 1 Sauté the onions, then fry the lamb for 10 minutes and sprinkle with baharat.
2. 2 Pour in water and add a lemon wedge, then simmer for 70 minutes until the meat is tender.
3. 3 Add pumpkin, carrots, and zucchini cubes and cook for 20 minutes until the vegetables are tender.
4. 4 Arrange the thin slices of bread in layers in a deep dish and do not drop them into the pot.
5. 5 Pouring hot broth over the layers of bread right at the table—that's the Thaed way.
6. 6 Arrange the meat and vegetables on top and eat immediately while the bread is still moist and not soggy.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 2: pressure cook for 25 minutes, then release the pressure naturally; add the vegetables after opening the lid.