Thareed
Also: Fareed, Thereed · الثريد
A rich meat-and-vegetable stew ladled over thin regag bread until it soaks through — a Ramadan iftar essential.
Story & History
Thareed holds a special place in Islamic food culture, praised in early tradition above other dishes. In the UAE it is made with a meat and seasonal-vegetable broth poured over thin regag bread, which softens into tender, broth-soaked layers. It appears almost daily on Ramadan tables.
Occasions
- Ramadan iftar
- Family lunches
Core Ingredients
- Lamb
- Regag bread
- Pumpkin, potato, marrow, carrot
- Tomato and onion
- Bzar and loomi
- Fresh coriander
Traditional Method Outline
- Simmer the lamb with onion, bzar and loomi until nearly tender
- Add vegetables and tomato and let the broth grow rich
- Break regag bread into the serving dish
- Soak the bread with broth, then top with the meat and vegetables
Serving
Served the moment the bread is soaked — tender but not collapsed — in a communal dish.
Allergens
- Gluten (regag bread)
Recipe by
Documentation
This entry is awaiting review by a specialist chef or heritage expert. It is not presented as a settled reference.
This page is open to corrections. Have something to add or fix?