Thareed Qatari
Regag bread soaked in spiced lamb and vegetable stew.
Ingredients
- 800 g Lamb
- 5 sheets Regag bread
- 2 Onions
- 3 Tomatoes
- 2 tbsp Tomato paste
- 2 Potatoes
- 2 Carrots
- 1 Courgette
- 200 g Pumpkin
- 2 Dried lime (loomi)
- 1 tbsp Baharat spice mix
- 3 tbsp Ghee
- 2 tsp Salt
- 6 cups Water
Method
- Brown the lamb — Sear in ghee with the onion.
- Build the stew — Add tomato, paste, baharat and pierced dried limes, then water; simmer 1½ hours.
- Add vegetables — Add the potato, carrot, pumpkin and courgette and cook 25 minutes.
- Layer the bread — Overlap torn regag in a wide dish.
- Soak gradually — Ladle broth over in stages so the bread softens but does not dissolve.
- Thareed is ready — Arrange the lamb and vegetables on top.