Thareed also known as king of recipes, Tharid, Sareed, Sareed Tharid, is a comforting and flavorful dish enjoyed in many parts of the Middle East, including Saudi Arabia. It consists of pieces of bread soaked with meat, vegetables, and a savoury broth. There are many variations of thareed, but it is believed to have been a favorite of Prophet Muhammad (ﷺ).
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Prophet Muhammad’s (ﷺ) Favorite(Sunnah Food): There are hadiths (sayings of the Prophet) that mention Prophet Muhammad (ﷺ) enjoying thareed. It is believed that he favored its simplicity and communal nature, as it is a dish that can be easily shared with others. Beyond its historical significance, Tharid embodies the spirit of communal dining. The act of sharing the dish fosters a sense of togetherness, making it a popular choice for gatherings and celebrations.
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Benefits of eating Thareed:
- Nutritious: Meat or vegetarian options provide protein, while vegetables add vitamins and fiber. The bread component contributes carbohydrates for energy.
- Budget-Friendly: Sareed Tharid is a budget-friendly dish. It utilises common ingredients and allows you to incorporate leftovers or utilise less expensive cuts of meat.
- Comforting and Filling: The combination of tender meat or vegetables, flavourful broth, and soft bread creates a comforting and filling meal. It’s perfect for a satisfying lunch or dinner.
- Historically and Culturally Significant: For many, Sareed Tharid holds a special place as a dish enjoyed by Prophet Muhammad (ﷺ). This association adds a layer of cultural and historical significance to the dish.
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Tips for a perfect Thareed recipe:
- Simmer the Stew: Bring to a boil, then reduce heat and simmer until the lamb is cooked through and tender. Season with salt to taste.
- Vegetables: Bottle Gourd (laukee) is the special ingredient in thareed recipe. Our Prophet Mohammed (ﷺ) searched and ate bottle gourd in thareed.
- Bread Choices: While barley roti is traditional you can use other flatbreads like wheat flour roti, naan or pita bread.
- Barley Roti Soaked: Mix the barley roti pieces in mutton and vegetables broth mix until the roti soaked know transfer into a serving bowl or you can
- Assemble the Dish: In a large serving dish, arrange the bread pieces. Top with the cooked vegetables and ladle the hot stew over the bread.
- Leftovers: Sareed Tharid reheats well. Simply store leftover stew and bread in separate containers in the refrigerator for up to 3 days.
- Garnish and Serve: Garnish with fresh cilantro, parsley, toasted almonds, or fried onions (if using). Serve immediately and enjoy!
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Thareed recipe video:
Thareed recipe card:
Thareed also known as king of recipes, trid, sareed thareed, taghrib, tashreeb, tharid, sareed is a comforting and flavorful dish enjoyed in many parts of the Middle East, including Saudi Arabia. It consists of pieces of bread soaked with meat, vegetables, and a savory broth. There are many variations of thareed, but it is believed to have been a favorite of Prophet Muhammad (ﷺ).,
- Ghee – 3 tablespoons
- Cloves – 7
- Cumin seeds – 1 teaspoon
- Cinnamon stick – 1
- Cardamom – 3
- Chopped onions – 1 cup
- Mutton pieces – 225 g
- Ginger and garlic paste – 2 tablespoons
- Chopped tomatoes – 1 cup
- Turmeric – 1/4 teaspoon
- Red chilli powder – 1 tablespoon
- Salt – 1 tablespoon as required
- Mint leaves – 1/4 cup
- Coriander leaves – 1/2 cup
- Water – 2 glasses +1 glass
- Bottle gourd – 1 approx 800 g
- Carrot – 6
- Green chillies – 2
- Lemon juice – 1 tablespoon
- Barley roti(jau) – 4
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Take 4 barley roti or jau roti make them into small pieces.
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Can replace wheat flour rotis if barley roti is not avialable.
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Add the barley roti pieces to the pan mix well.
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When barley roti soaked in broth then switch off the fire. Transfer into a serving bowl
-
If you are not serving immediately or you want to store then do not mix the roti in broth.
-
Tharid reheats well. Simply store leftover stew and bread in separate containers in the refrigerator for up to 3 days.
-
Place the roti in large dish and then pour the Veggies and mutton broth.
-
Garnish with coriander leaves and enjoy the thareed sunnah food.
Bottle Gourd (laukee) is the special ingredient in thareed recipe.
You can add veggies as your chocice.
While barley roti is traditional you can use other flatbreads like wheat flour roti, naan, or pita bread.
You can also assemble in this way In a large serving dish, arrange the bread pieces. Top with the cooked vegetables and ladle the hot stew over the bread.
Step by step procedure for thareed recipe:
Heat a pan over a medium flame add 3 tablespoons of ghee.
Add 7 cloves, 1 teaspoon of cumin seeds, 1 cinnamon stick and 3 cardamoms.
Add a cup of chopped onions stir and fry.
Boiling Mutton:
Add 225 g of cleaned mutton pieces.
Add 2 tablespoons of ginger and garlic paste.
Fry until the raw smell goes.
Add a cup of chopped tomatoes and 1/4 teaspoon of turmeric.
Add 1 tablespoon of red chilli powder and 1 tablespoon of salt.
Stir for a minute or two.
Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves.
Pour 2 glasses of water simmer and cook until until 80% of mutton is done.
Adjust the water consistency if required pour a glass of water.
Boiling Veggies:
Add 1 bottle gourd medium pieces(approx 800 g).
Add medium slices of 6 carrots and 2 green chillies.
Squeeze a tablespoon of lemon juice.
Boil until the veggies and mutton becomes tender.
Adding barley roti:
Take 4 barley roti or jau roti make them into small pieces.
Can replace wheat flour rotis if barley roti is not avialable.
Add the barley roti pieces to the pan mix well.
Serving:
When barley roti soaked in broth then switch off the fire. Transfer into a serving bowl
If you are not serving immediately or you want to store then do not mix the roti in broth.
Tharid reheats well. Simply store leftover stew and bread in separate containers in the refrigerator for up to 3 days.
Place the roti in large dish and then pour the Veggies and mutton broth.
Garnish with coriander leaves and enjoy the thareed sunnah food.
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