Thareed | FoodieAtlas

Ingredients

For the Meat Stew:
5 lbs lamb or beef, cut into chunks
2 large onions, finely chopped
3 cloves garlic, minced
1 large tomato, chopped
1/4 cup tomato paste
1/4 cup vegetable oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
4 cups water or beef broth
Salt to taste
For the Vegetables:
2 large carrots, peeled and chopped
2 large potatoes, peeled and chopped
1 large zucchini, chopped
1 cup pumpkin or butternut squash, chopped
For the Bread:
4-6 pieces of flatbread (such as pita or Arabic bread), torn into pieces
For Garnish:
Fresh parsley, chopped
Lemon wedges

Instructions

Prepare the Meat Stew

In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and saut√© until golden brown.

Add the minced garlic and cook for another minute.

Add the lamb or beef chunks to the pot and brown them on all sides.

Stir in the chopped tomato and tomato paste, and cook for a few minutes until the tomatoes are softened.

Add the ground turmeric, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt. Mix well to coat the meat with the spices.

Pour in the water or beef broth and bring to a boil. Reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and cooked through.

Prepare the Vegetables

Add the chopped carrots, potatoes, zucchini, and pumpkin or butternut squash to the pot with the meat stew. Continue to simmer for about 30 minutes, or until the vegetables are tender.

Assemble the Thareed

In a large serving dish or individual bowls, place a layer of torn flatbread pieces.

Ladle the meat stew and vegetables over the bread, allowing the bread to soak up the flavorful broth.

Serve

Garnish with freshly chopped parsley and serve with lemon wedges on the side.