Thareed is a popular Bedouin stew mixed with regag bread. This dish can be prepared with chicken, lamb or fish.
- 1 kg of chopped chicken (80% boiled)
- 1 big chopped potato
- 2 chopped zucchinis
- 1 chopped carrot
- 1 chopped sweet green pepper
- 1 eggplant
- 3 chopped tomatoes
- 2 to 3 finely chopped onions
- 3 crushed garlic cloves
- 2 to 3 tablespoons of tomato paste
- 2 Loumi (dried lime)
- 1/2 teaspoon of each of cumin, coriander, cinnamon, black pepper and cardamom powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of Emirati fish spices (to enhance the flavour)
- 1/2 cup of chopped coriander
- 2 tablespoons of chopped parsley
- 1 to 2 green chilli peppers (optional)
- 3 tablespoons of ghee
- 1 to 1 1/2 litres of hot water
- Fry the onions in a pot and add in the crushed garlic and loumi.
- Add the boiled meat to the pot, mix well and then add the spices and salt.
- Keep adding in ingredients, such as the tomato paste and some water.
- Cover the pot for two minutes until you can smell the aroma of the spices and meat.
- Add the chopped vegetables to the meat and spices and mix well.
- Add the remaining amount of water to the pot, cover it and leave it to boil until the meat and vegetables are cooked.
- Serve with regag bread and laban (natural Arabic yogurt).