HOW TO PREPARE THEREED.

Thereed is a traditional Emirati stew typically made with lamb or chicken and a variety of vegetables, served over a thin flatbread called regag. This hearty dish is often enjoyed during Ramadan and other special occasions. Here is a step-by-step guide to preparing Thereed:

Ingredients:

For the Stew:

• 1 kg lamb or chicken, cut into pieces
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 large tomatoes, chopped
• 2 large potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 zucchini, sliced
• 1 eggplant, cubed
• 1 can (400 g) chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground black pepper
• Salt to taste
• 4-6 cups water or chicken/lamb broth
• 3 tablespoons vegetable oil or ghee

For Serving:

• Regag bread (or substitute with thin flatbread like tortillas or pitas)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

Preparing the Stew:

1. Brown the Meat: In a large pot, heat the vegetable oil or ghee over medium-high heat. Add the lamb or chicken pieces and brown them on all sides. Remove the meat and set aside.
2. Sauté the Onions and Garlic: In the same pot, add the chopped onions and cook until they are translucent and golden brown. Add the minced garlic and cook for another minute until fragrant.
3. Add the Spices: Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, ground black pepper, and salt. Cook the spices for about 1-2 minutes until they are aromatic.
4. Add the Tomatoes and Tomato Paste: Add the chopped tomatoes and tomato paste to the pot, stirring well to combine. Cook for about 5 minutes until the tomatoes start to break down and form a sauce.
5. Add the Vegetables and Meat: Return the browned meat to the pot and add the cubed potatoes, sliced carrots, sliced zucchini, cubed eggplant, and chickpeas. Stir everything together to coat the vegetables and meat with the tomato sauce and spices.
6. Add the Liquid: Pour in enough water or broth to cover the meat and vegetables. Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through. Stir occasionally and add more liquid if needed.

Serving:

7. Prepare the Regag Bread: If using regag bread, warm it up slightly. If using an alternative flatbread like tortillas or pitas, you can warm them in a dry skillet or in the oven.
8. Serve the Thereed: To serve, place the warmed regag bread on a serving platter or individual plates. Ladle the stew over the bread, allowing the bread to soak up the flavorful broth. Garnish with chopped fresh coriander leaves.

Enjoy your delicious