Tharid (ثريد (Tharid))
Overview
Tharid is a bread soup from Arabia in which thin flatbread is soaked in a meat and vegetable broth. Lamb or chicken is simmered with onion, tomatoes and spices such as cumin, cinnamon, black pepper and dried black lime until tender, and vegetables such as courgette, potato, carrot and aubergine are cooked in the same pot. Thin flatbread, often the paper-thin raqaq or leftover bread, is torn and layered in a deep dish, then the hot broth is ladled over it so the bread soaks it up. The meat and vegetables are piled on top. It is eaten with the hands or a spoon.
History
Tharid is one of the oldest known Arab dishes and is said to come from Mecca. According to a well-known tradition it was the favourite food of the Prophet Muhammad, and it is often mentioned in early Islamic writings. Because of this it is a very common dish during Ramadan, when families break the fast with it, especially in Saudi Arabia, the Gulf states and Yemen, where it is also called thareed or fareed.
Main ingredients
Lamb, flatbread, tomato, courgette, potato, dried lime. The soup is built on spiced lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Lamb soups · Tomato soups · Potato soups
Recipe
Method
- 1
Brown the lamb and onions in the oil, then stir in the spices and tomato paste.
- 21 h
Add the tomatoes, dried limes and 1.8 l water and simmer for 1 hour.
- 325 min
Add the vegetables and cook for 25 minutes until soft.
- 4
Tear the bread into pieces and layer it in a deep dish.
- 5
Ladle the broth over the bread, top with the meat and vegetables and serve.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
