အစပြု

Tharid

Name: Tharid
Total time: 2 h
Yield: 6
Cuisine: Saudi
Ingredients: 1 kg Lamb on the bone, cut into pieces; 4 Thin flatbread (rgag or markook); 2 Onions, chopped; 4 Tomatoes, chopped; 2 tbsp Tomato purée; 2 Carrots, cut into chunks; 2 Courgettes, cut into chunks; 3 Potatoes, quartered; 5 cloves Garlic, crushed; 2 Black lime (loomi), pierced; 2 tsp Baharat spice mix; 1 tsp Ground turmeric; 3 tbsp Ghee; 1.5 L Water; 2.5 tsp Salt

Torn flatbread laid in a dish and drowned in a stew of lamb and whatever vegetables the season has — the bread goes soft under the sauce, and the whole thing is eaten with the hands.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Saudi home kitchens · 🏺 Traditional · One big platter set on the floor for everyone to eat from — rice, a whole joint of lamb, and a cuisine built around feeding whoever arrives.

Arabian · bread stew — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a bread soup known by many regional names — thareed, trid, fareed, tashrib — and its long history in Arab cooking. Quantities and method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Muhammad Danial Primage Foods Cookd

⏱ 120 မိနစ်🍽 6 ယောက်စာ🔥 560 kcal🇸🇦 Saudi Arabia🌶️

ဟာလာနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

အဆင့်များ

Brown the lamb in the ghee in a heavy pot, 8 minutes, then lift it out.
Fry the onion and garlic in the same fat for 8 minutes, add the tomato, purée, baharat and turmeric and cook 5 minutes.
Return the lamb, add the water, black limes and salt, and simmer covered 1 hour.
Add the carrot and potato and cook 20 minutes, then the courgette for a final 10.
Tear the flatbread into pieces the size of a hand and cover the base of a wide serving dish with them.
💡 Tear, do not cut. Torn edges hold the sauce; a clean knife edge lets it run straight off.
Ladle the stew and all its broth over the bread, arrange the meat and vegetables on top and let it stand 5 minutes before serving.

💡 အကြံပြုချက်များ

Tharid is one of the oldest recorded Arab dishes and there is a well-known hadith praising it, which is why it appears so often in Ramadan.
Five minutes of standing is not optional. The bread has to drink the broth — served instantly it is a stew with dry bread under it.
The vegetables change with the season and the household. Marrow, aubergine and okra all belong here.