Fareed

Thin regag bread soaked in a spiced lamb and vegetable broth.

Ingredients

• 800 g Lamb
• 5 sheets Regag bread
• 2 Onions
• 3 Tomatoes
• 2 tbsp Tomato paste
• 2 Potatoes
• 2 Carrots
• 1 Courgette
• 2 Dried lime (loomi)
• 1 tbsp Baharat spice mix
• 3 tbsp Ghee
• 2 tsp Salt
• 6 cups Water

Method

1. Brown the lamb — Sear the lamb in ghee with the onion until well coloured.
2. Build the broth — Add tomato, paste, baharat and pierced dried limes, then water, and simmer 1½ hours.
3. Add vegetables — Add the potato, carrot and courgette and cook 25 minutes until tender.
4. Layer the bread — Tear the regag into a wide dish, overlapping the pieces.
5. Soak — Ladle the hot broth over so the bread absorbs it fully but keeps some bite — pour gradually, not all at once.
6. Fareed is ready — Arrange the meat and vegetables on top and serve immediately.

More United Arab Emirates recipes

• Machboos
• Harees
• Luqaimat
• Balaleet
• Thereed
• Madrouba