Entree: Saudi Arabia – Najd – ثريد ➤ Tharīd (Flatbread soaked with a spiced meat and vegetable broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or leg pieces, cut into large chunks
- 3 tbsp (45 ml) olive oil
- 2 large onions (about 1 lb / 450 g), thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 g) crushed tomatoes
- 6 cups (1.4 L) water or lamb stock
- 2 medium potatoes (about 12 oz / 340 g), peeled and cut into chunks
- 2 medium carrots (about 6 oz / 170 g), cut into chunks
- 1 small eggplant (about 8 oz / 225 g), cubed (optional)
- 2 tsp (4 g) Baharat or 1 tsp (2 g) ground cumin plus 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) turmeric
- 2 bay leaves
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper, or to taste
- 6 pieces (about 300 g) thin Arabic flatbreads (khubz, regag, or similar), torn into pieces
- 1/4 cup (15 g) chopped fresh cilantro or parsley, for garnish
- Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Season the lamb pieces with a little salt and brown them in batches until well seared; transfer browned lamb to a plate.
2. Reduce heat to medium, add the sliced onions and sauté until soft and golden, about 8–10 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and crushed tomatoes, then add the Baharat (or cumin and coriander), cinnamon, and turmeric. Cook 1–2 minutes to combine flavors.
4. Return the lamb to the pot, pour in the water or stock, add bay leaves, and bring to a boil. Reduce heat to low, cover partially, and simmer gently until the lamb is tender, about 1¼ to 1½ hours.
5. Add the potatoes, carrots, and eggplant (if using) to the pot and continue simmering until the vegetables are tender, another 20–30 minutes. Adjust seasoning with salt and pepper.
6. To serve, arrange torn flatbread pieces in a wide shallow serving dish or individual bowls and ladle the hot lamb and vegetable stew over the bread so it soaks up the broth. Garnish with chopped cilantro and serve with lemon wedges.