Warm, comforting, and nourishing, stewing is an age-old cooking method that can be found in almost every region’s culinary DNA, tracing back hundreds of years. Famous examples are American gumbo, with origins in West Africa, and the hearty Irish stew, crafted for cold winter nights. Similarly is thareed, the UAE spin on this dish, which stands out for its distinct, spicy, and quintessentially Emirati flavor.
Thareed serves as a warm hug in a bowl and is even mentioned in a collection of sayings of the Prophet Mohammed. This slow-cooked stew of tender meat, spiced tomato broth (known as saloona), and hearty vegetables is infused with cumin, turmeric, and Emirati spices. Traditionally, pieces of thin rqaq bread are broken up over the top just before serving, soaking up all the rich, flavor-packed goodness for the perfect comforting bite.
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Deeply wholesome and satisfying, thareed is a family favorite, especially during the holy month of Ramadan, when it is often served as a centerpiece for lively iftar gatherings. Ideal for breaking a day’s fast, this dish is filled with protein and nutrients that refuel the body without leaving you feeling sluggish. Best of all, it comes together in a single pot, making it perfect for sharing and a breeze to clean up afterwards.
Like any traditional Emirati dish, recipes for thareed have been passed down through generations, with every home kitchen and even Bib Gourmand restaurants throwing their own signature spin on the hearty stew. In this article, Obaid Saif Alkhemairi, owner of Bib Gourmand Al Mrzab, shares his rendition of the timeless classic, where succulent, melt-in-your-mouth lamb and a vibrant broth come together for one simple, yet delicious meal.
Located on Abu Dhabi’s airport road, Al Mrzab is hard to miss thanks to its neon sign and the crowds of hungry diners who often line up outside to savor its famed Emirati cuisine. Once you’ve secured a table, the experience unfolds within a warm, nostalgic setting, where old photos of Abu Dhabi line the walls and seating ranges from majlis-style cushions to private cabins and traditional tables. Among the must-try dishes, Al Mrzab’s flavor-packed take on lamb thareed has become a favorite for good reason, and it’s surprisingly simple to recreate at home.
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Recipe
Ingredients and preparation (serves five)
4 kg of fresh lamb1.5 kg of potatoes
1 kg of carrots
1 kg of baby marrow
1.5 kg of white pumpkin
400 g of beans
2 kg of tomatoes
200 g of olive oil
1.5 kg of onions
50 g of garlic
200 g of tomato paste
Seasoning
30 g of Emirati spices20 g of cumin powder
20 g of turmeric powder
30 g of Bzaar spices
5 l of lamb stock
5 g of white pepper
Salt (to taste)
To serve
2 kg of rqaq breadHeat the olive oil in a pan , then sauté the garlic and onion until fragrant. Stir in the Emirati spices, turmeric, mixed Bzaar spices, and cumin powder, and let it cook gently on low heat for about 5 minutes. Add the lamb and toss until it’s well coated in the spices. Pour in the lamb stock, bring it to a boil, then cover and simmer until the meat is soft and tender. Stir in the tomato paste, fresh tomato, salt, and white pepper. Add the vegetables and let everything simmer for another 5 minutes - the veggies should stay slightly firm. Taste and adjust the seasoning if needed. Finally, serve hot with rqaq bread on the side.
