Thareed

Al Thareed is a classic Middle Eastern dish. Thareed can be made using lamb, chicken, or just veggies. Thareed is a delicious lamb and vegetable stew served on top of regag, which is a wafer-thin bread. While lamb is preferred, you may also create Thareed using chicken if you like. The following items will be required: lamb shoulder or chicken, bay leaves, black pepper, Canola oil, carrots, cardamom, cloves, cumin, flatbread, ginger, potatoes, salt, tomatoes, yellow onion, and zucchini. The lamb should then be seasoned and cooked in a hot oven until both sides are brown. You'll have to add the other components at regular intervals throughout time.

The Thareed is a loose stew cooked with any type of meat, generally mutton, and heaps of vegetables, particularly anything from the gourd family, such as squash, pumpkin, bottlegourd, and so on. It is served on top of "Regaag," a native thin bread. The regaag absorbs all of the liquid in the stew, leaving a mound of veggies and meat on top. This meal is typically eaten during Ramadan and, unlike Harees, luqeimat, and even Majboos, is not widely accessible in local retailers. However, there is a store in Masafi that sells such delicious Thareed that they open at 4 p.m. on weekends and close within an hour. The portion is enormous and can be divided by at least two 4-5 people.