Bahraini Thareed
Bone-in lamb and vegetable stew soaked into two layers of Regag bread.
Preparation: 25 min · Cooking: 1 hr 40 min · Total: 2 hr 20 min · 4 servings
Ingredients
- large Regag flatbread sheets — 4 — 2 lower sheets + 2 upper; fourfold 8 + 8.
- 400 g fresh tomatoes, chopped
- 1000 g raw bone-in lamb shoulder pieces
- 250 g potato, peeled and cubed
- 250 g carrot, cubed
- 250 g pumpkin flesh, peeled and cubed
- 250 g zucchini, cubed
- 2000 ml initial boiling cooking water
- 60 g concentrated tomato paste
- 1.5 tbsp Bahraini Bzar spice blend
- dried black limes, pierced — 2
- onions, chopped — 2
- garlic cloves, minced — 4
- 1 tbsp fresh ginger, minced
- 1.5 tsp salt
- 2 tbsp ghee
- conditional boiling water, only if needed (optional)
Instructions
Prepare the measured vegetables and bread
Keep lamb refrigerated and do not wash it. Prepare 250 g each potato, carrot, pumpkin and zucchini, keeping roots separate from softer vegetables. Wash produce under running water, then chop tomatoes, onion, garlic and ginger. Pierce loomi. Reserve 2 lower and 2 upper Regag sheets; at fourfold use 1 kg of each vegetable and 8 + 8 sheets.
Reserve 2 lower and 2 upper Regag sheets; at fourfold use 1 kg of each vegetable and 8 + 8 sheets.
Build the base and simmer lamb
Heat 2 tbsp ghee over medium heat in a deep heavy pot. Sauté onion, garlic and ginger until golden. Add 400 g chopped tomatoes, 60 g tomato paste, Bzar, salt and pierced loomi. Add lamb and sear briefly, then pour in 2000 ml boiling water. Cover with an ordinary non-airtight lid and simmer on low heat for about 60 minutes.
Cover with an ordinary non-airtight lid and simmer on low heat for about 60 minutes.
Build the base and simmer lamb: 3600 seconds
Add potato and carrot first
Add the measured potato and carrot to the simmering lamb stew. Cover and simmer on low heat about 10 minutes. Use conditional boiling water only if needed to maintain stew liquid, not an invented fixed extra allowance.
Use conditional boiling water only if needed to maintain stew liquid, not an invented fixed extra allowance.
Add potato and carrot first: 600 seconds
Finish vegetables and verify lamb
Add pumpkin and zucchini and simmer gently for about 20–25 minutes. All vegetable centres must be fork-tender and lamb tender, with several thick pieces away from bone reaching the owner-selected 74°C target. Continue as needed before bread assembly. Reserve enough hot broth to saturate both bread layers; remove whole loomi before eating.
Reserve enough hot broth to saturate both bread layers; remove whole loomi before eating.
Finish vegetables and verify lamb: 1200 seconds
Soak lower bread, add stew and upper bread
Break the 2 lower Regag sheets into a wide shallow serving bowl. Saturate with hot broth until completely soft, then arrange cooked lamb and all vegetables over the bed. Break the remaining 2 upper sheets over the meat and vegetables. Ladle reserved hot broth over the top until that bread also softens completely; serve immediately, with care around bones and scalding liquid.
Ladle reserved hot broth over the top until that bread also softens completely; serve immediately, with care around bones and scalding liquid.
Store assembled Thareed for 24 hours
Promptly divide leftovers into shallow containers and refrigerate within 1 hour at 4°C or colder. Do not wait for a deep pot to cool to room temperature. Use within 24 hours. These are conservative owner-selected household limits, not validated shelf life.
These are conservative owner-selected household limits, not validated shelf life.
Tips
- Amounts and divided allowances in the instructions describe the base batch. Scale them with the ingredients, not the timer durations. Use appropriately sized pots or several comparable batches for a larger yield.
Common mistakes
- Do not use a timer, colour or aroma alone as proof of readiness; follow the stated texture and temperature checks.
Substitutions
- This latest master uses bone-in lamb rather than the old chicken/chickpea version. Regag contains wheat; check its label for other allergens. Ghee contains milk.
Storage
Promptly divide leftovers into shallow containers and refrigerate within 1 hour at 4°C or colder. Do not wait for a deep pot to cool to room temperature. Use within 24 hours. These are conservative owner-selected household limits, not validated shelf life.
Reheating
Reheat at most once to 74°C throughout, checking several centres including rice, bread or pastry where present. Reheating does not repair unsafe storage.
About this recipe
Bahraini Thareed combines stew with thin Regag bread. This version places cooked lamb and vegetables between soaked lower bread and an upper bread layer finished with reserved hot broth.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.