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Tharid (Arabic Bread and Meat Stew)

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Ingredients

Adjust Servings:

	For the stew
	500g lamb or beef (bone-in preferred for extra flavor)
	1 large onion, chopped
	2 tomatoes, chopped
	2 cloves garlic, minced
	1 carrot, chopped
	1 potato, chopped
	1 zucchini, chopped
	2 tablespoons tomato paste
	1 teaspoon ground cumin
	1 teaspoon ground coriander
	½ teaspoon turmeric
	½ teaspoon cinnamon
	½ teaspoon black pepper
	Salt to taste
	4 cups water or broth (beef, lamb, or chicken broth)
	2 tablespoons olive oil
	1 bay leaf
	For the bread
	4 pieces Arabic bread (Khobz, Roti, or flatbread)

Nutritional information

450 kcal

Calories

30g

Protein

40g

Carbohydrates

18g

Fat

Saturated Fat

Fiber

Sugar

600mg

Sodium

4mg

Iron

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Tharid (Arabic Bread and Meat Stew)

Name: Tharid (Arabic Bread and Meat Stew)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 Servings
Cuisine: Arabian
Ingredients: lamb or beef (bone-in preferred for extra flavor): 500g; onion, chopped: 1 large; tomatoes, chopped: 2; garlic, minced: 2 cloves; carrot, chopped: 1; potato, chopped: 1; zucchini, chopped: 1; tomato paste: 2 tablespoons; ground cumin: 1 teaspoon; ground coriander: 1 teaspoon; turmeric: ½ teaspoon; cinnamon: ½ teaspoon; black pepper: ½ teaspoon; Salt to taste; water or broth (beef, lamb, or chicken broth): 4 cups; olive oil: 2 tablespoons; bay leaf: 1; Arabic bread (Khobz, Roti, or flatbread): 4 pieces

A Traditional Arabian Bread and Meat Stew

Features:

Cuisine:

Arabian

Tharid is a traditional Arabian dish, often associated with Middle Eastern cuisine and Islamic culture. It consists of meat stew served over pieces of bread, allowing the bread to soak up the flavorful broth. It was reportedly one of Prophet Muhammad’s favorite dishes.

1 hour 30 minutes
Serves 6
Medium

Ingredients

For the stew
500g lamb or beef (bone-in preferred for extra flavor)
1 large onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
1 carrot, chopped
1 potato, chopped
1 zucchini, chopped
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon black pepper
Salt to taste
4 cups water or broth (beef, lamb, or chicken broth)
2 tablespoons olive oil
1 bay leaf
For the bread
4 pieces Arabic bread (Khobz, Roti, or flatbread)

Directions

Tharid is a historic and deeply cherished dish in Middle Eastern and Islamic cuisine. This hearty, flavorful meal consists of a rich meat stew served over pieces of bread, allowing the bread to absorb the broth and enhance its taste. Often considered a comfort food, Tharid holds a special place in Islamic culture as it was reportedly one of Prophet Muhammad’s favorite dishes. The dish is widely prepared across the Arabian Peninsula, North Africa, and some parts of the Levant, with regional variations in ingredients and preparation methods.

Origins and Cultural Significance

Tharid is believed to date back to pre-Islamic Arabia, where it was a staple dish among Bedouins and city dwellers alike. The meal was practical for desert communities, as it combined the essential food groups: protein, carbohydrates, and vegetables, making it both nutritious and filling. Prophet Muhammad is reported to have praised Tharid, comparing its excellence to that of Aisha, one of his wives, among women. Because of this religious and historical connection, Tharid is commonly prepared during Ramadan and other special occasions in Muslim households.

The dish is often served during Iftar (the meal to break the fast during Ramadan) due to its high energy content and ability to replenish the body after a long day of fasting. It is also a popular choice for Eid celebrations, family gatherings, and traditional feasts in Gulf countries, North Africa, and beyond.

Ingredients and Variations

The traditional Tharid recipe is made using lamb or beef, but variations exist depending on the region. Some versions include chicken, while others use camel meat, which was historically common in Bedouin cuisine. The stew is seasoned with warm spices such as cumin, coriander, turmeric, cinnamon, and black pepper, reflecting the bold flavors typical of Middle Eastern cooking. Vegetables such as carrots, potatoes, zucchini, and tomatoes are commonly used to add depth and nutrition to the dish.

The bread used in Tharid is typically Khobz (Arabic flatbread), but some regions use Roti, Markook, or even stale bread to ensure nothing goes to waste. The bread is torn into pieces and placed at the bottom of the serving dish, where it soaks up the stew, creating a unique texture that is both soft and hearty.

Regional Variations of Tharid

Tharid is known by different names and takes on slight variations depending on the country:

In the Gulf region (Saudi Arabia, UAE, Qatar, Bahrain, Kuwait, Oman):
- Often prepared with lamb and flavored with saffron, cardamom, and dried lime (loomi).
- Some versions use ghee instead of olive oil for a richer taste.
In Morocco and North Africa:
- Known as Trid or Rfissa, this version is typically made with chicken, lentils, and fenugreek seeds, served over shredded msemen (a type of flatbread).
In Yemen:
- Sometimes includes hawaij, a Yemeni spice blend containing black pepper, cumin, coriander, turmeric, and cardamom.
- Often served with a spicier broth.
In Turkey and Levant (Palestine, Jordan, Syria, Lebanon):
- Variations include additional vegetables such as eggplant and chickpeas.
- Some versions are served with yogurt or laban (fermented milk) on the side.

Health Benefits of Tharid

Tharid is not only a flavorful dish but also nutritionally balanced, making it a great choice for sustaining energy.

Rich in protein: The lamb, beef, or chicken provides essential proteins for muscle repair and overall body function.
High in fiber: Vegetables such as carrots, potatoes, and zucchini contribute to good digestion and gut health.
Packed with vitamins and minerals: The combination of meat and vegetables ensures a good intake of iron, potassium, and vitamin C.
Easy to digest: The soft texture of soaked bread makes it gentle on the stomach, especially for those breaking a fast.

When to Serve Tharid

Ramadan Iftar (breaking the fast) – A great meal to replenish lost energy.
Family gatherings – A warm and hearty dish perfect for communal dining.
Religious or traditional celebrations – Often made during Eid or special occasions.
Cold weather comfort food – The rich broth and tender meat make it a great dish for winter.

Final Thoughts

Tharid is more than just a meal—it is a symbol of tradition, history, and culture. Whether enjoyed during Ramadan, family gatherings, or as a comforting meal on a cold evening, this dish represents the essence of Middle Eastern cuisine. The combination of tender meat, aromatic spices, and soaked bread makes it truly special.

Note: Approximate Nutrition per Serving (Based on 6 Servings) The nutritional information provided is an estimate based on standard ingredient values and serving sizes. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes. This recipe is intended for general informational purposes and should not be considered medical or dietary advice. If you have dietary restrictions or health concerns, please consult a nutritionist or healthcare professional before making significant dietary changes.

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Steps

1 Done	Prepare the meat and aromatics Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until golden brown. Stir in the minced garlic and cook for another minute until fragrant. Add the lamb or beef and sear it on all sides to lock in flavor.
2 Done	Add seasonings and tomatoes Sprinkle cumin, coriander, turmeric, cinnamon, black pepper, and salt over the meat. Stir well, then add the tomato paste and chopped tomatoes. Cook for about 5 minutes until the tomatoes break down and blend into the mixture.
3 Done	Simmer the stew Pour in the water or broth and add the bay leaf. Cover and simmer for 45 minutes to 1 hour, allowing the meat to become tender.
4 Done	Add vegetables Stir in the chopped carrots, potatoes, and zucchini. Continue simmering for another 15-20 minutes until the vegetables are soft.
5 Done	Prepare the bread Tear the Arabic bread into bite-sized pieces and arrange them in a serving dish.
6 Done	Assemble and serve Pour the hot stew over the bread, letting it soak up the flavorful broth. Allow the dish to rest for a few minutes before serving so the bread absorbs the juices properly.

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.