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Thareed – A Middle Eastern Dish

Thareed on a plate
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Beef chunks and a lot of vegetables in rich tomatoes, tomato paste and mixed spices, cooked slowly, and served over flatbread.

Ingredients

Scale
  • 1 kg boneless stewing lamb (or beef, cut into cubes)
  • 3 medium-sized onions (chopped roughly)
  • 2 tbsp ghee
  • 2 tsps baharat (mixed spices)
  • 4 cloves garlic (minced)
  • 2 cups chopped peeled tomatoes
  • 1 30-ml pack tomato paste
  • 2 cinnamon sticks
  • 5-6 green cardamoms
  • 6 cloves
  • salt and pepper to taste
  • 1/4 cup chopped parsley, divided
  • 2 medium-sized potatoes (or sweet potatoes, quartered)
  • 1 medium-sized zucchini (cut up)
  • 1 cup pumpkin or carrots (cut into 2-inch squares)
  • 2 medium-sized eggplants (quartered and soaked in water for 20 minutes)
  • 1 cup water

Instructions

  • Sautee garlic in ghee and store for less than a minute, just until they are golden, then add the onions and cook while stirring until they are limp and golden brown in color – about 5-7 minutes
  • Add baharat and cook stirring for another minute. Love the aroma of the mixed spice at this stage.
  • Add meat cubes, and cook stirring until all the red juices come out.
  • Add tomatoes, salt and pepper, chopped parsley (leaving a little for garnishing later), cinnamon sticks, cardamoms, cloves, and water. Add black lemon as well, if using.
  • Cook covered over medium heat until the meat is tender (about 1-1/2 hours).
  • Add the vegetables and tomato paste and continue to simmer till they are soft – an additional 20-30 minutes.
  • Place thareed over torn Arabic bread or steamed white rice and garnish with chopped parsley.

Find it online: https://feastfulfork.com/thareed/