🍲 Thareed (Bread in Meat & Vegetable Stew)

Method

1. Chop the onions, dice the tomatoes, peel the 3 potatoes and cut them into large cubes, and cut the 2 zucchini into large pieces.

2. Pierce the 2 dried limes with a knife, wash and pat dry the meat, and if using, cut the carrots and eggplant into large pieces.

3. Heat 2 tbsp oil in a large pot over medium heat and fry the onions for 5 minutes until soft, then add the meat and stir for 5 minutes until it changes colour.

4. Add the tomatoes, 1 tbsp tomato paste, 1 tbsp kabsa spices, 1/2 tsp turmeric and the dried limes, and stir for 3 minutes until the tomatoes soften.

5. Pour in 8 cups water, add salt and the chili if using; when it boils, skim off the foam, then lower the heat, cover and cook for 1 hour until the meat is tender.

6. Add the potatoes, plus the carrots if using, and cook over medium heat for 10 minutes.

7. Add the zucchini, plus the eggplant if using, and cook for another 15 minutes until a fork slides into the vegetables easily without them falling apart.

8. Tear the 8 sheets of regag bread into large pieces by hand and layer them in a deep serving dish.

9. Ladle the hot broth over the bread little by little until it soaks it up and softens.

10. Arrange the meat and vegetables over the bread, pour a ladle of broth on top, and serve the thareed hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).