Photograph of the finished Thareed

Middle East · Bánh mì mỏng chan nước hầm Thareed

Thareed

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 32 leaves
  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Pumpkin Pumpkin 1.6 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Zucchini Zucchini 1.1 lb
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Thick tomato passata Thick tomato passata 4.9 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Oil Oil ⅔ cup

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.

Start cooking