Arabian cuisine is renowned for its rich flavours, aromatic spices and deep-rooted traditions. Among the many dishes that hold cultural and historical significance, Tharid stands out as a cherished and timeless delicacy. Often referred to as the “King of Dishes” in Arab culture, Tharid is a hearty, flavourful stew made with meat, vegetables and bread soaked in a savoury broth. This dish holds a special place in Middle Eastern culinary heritage, not only for its delicious taste but also for its connection to Islamic traditions.
A Glimpse into Tharid’s History
Tharid has a history that dates back centuries, with its origins deeply intertwined with Arab culture. It is believed to have been one of the Prophet Muhammad’s (PBUH) favourite dishes, further elevating its importance in Islamic households. Traditionally prepared during Ramadan and other festive occasions, Tharid symbolises warmth, generosity and communal dining. The dish’s simplicity, combined with its rich flavours, makes it a popular comfort food in many Arabian homes.
The word Tharid refers to both the dish and the cooking method, where bread is soaked in broth and topped with meat and vegetables. Over time, different regions across the Middle East have added their own variations, making it a versatile dish that can be customised to individual tastes.
Ingredients Required for Tharid
To prepare an authentic Tharid, fresh ingredients and aromatic spices are key. The dish typically consists of:
For the Meat Stew:
- 500g lamb or chicken (cut into medium pieces)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 2 tomatoes (chopped)
- 2 carrots (sliced)
- 2 potatoes (peeled and cubed)
- 1 courgette (sliced)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 cinnamon stick
- Salt and pepper (to taste)
- Fresh coriander (for garnish)
For the Broth:
- 1 litre water or chicken stock
- 2 tablespoons tomato paste
- A few strands of saffron (optional, for added aroma)
For the Bread Base:
- Arabic flatbread (Khubz or Roti)
- A few drops of olive oil
Step-by-Step Preparation
- Preparing the Meat Stew
Begin by heating olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing them until they turn golden and fragrant. Add the meat pieces and cook until they are browned on all sides, sealing in the juices and flavour.
Once the meat is browned, add the chopped tomatoes, tomato paste, and all the spices – cumin, coriander, turmeric, paprika, and cinnamon. Stir well, allowing the spices to coat the meat evenly. This step is crucial as the spices form the base of the dish’s rich, aromatic flavour.
- Simmering the Broth
Pour in the water or chicken stock, ensuring that the meat is fully covered. Add the saffron strands if using, as they will enhance the aroma and colour of the broth. Allow the stew to simmer on low heat for about 45 minutes to an hour, until the meat becomes tender.
Halfway through the cooking process, add the carrots, potatoes, and courgette to the pot. These vegetables not only add texture but also absorb the spices and flavour of the broth. Continue to simmer until the vegetables are soft and the broth is rich and fragrant.
- Preparing the Bread Base
While the stew is cooking, prepare the bread base. Traditional Arabic flatbread works best for Tharid. Tear the bread into bite-sized pieces and lightly toast them with a drizzle of olive oil in a pan or oven. This step helps the bread maintain its texture when soaked in the broth.
- Assembling the Tharid
Once the stew is ready, arrange the toasted bread pieces at the bottom of a large serving dish. Ladle the hot broth generously over the bread, allowing it to soak and soften. Layer the meat and vegetables on top, ensuring that each serving has a balance of bread, meat, and vegetables. Garnish with fresh coriander for a burst of flavour and colour.
Serving Suggestions
Tharid is best enjoyed warm, served with a side of fresh salad or yoghurt. It can be accompanied by pickles or dates, offering a perfect balance of savoury and sweet flavours. The dish is traditionally eaten with hands or a spoon, making it a communal meal that brings families together.
During Ramadan, Tharid is often served at Iftar as a nourishing and filling dish after a day of fasting. Its combination of protein, vegetables and bread provides the energy needed to replenish the body.
Health Benefits of Tharid
Apart from its rich flavour, Tharid is packed with nutritional benefits. The meat provides a good source of protein, while the vegetables offer essential vitamins and minerals. The use of olive oil and spices makes the dish not only flavourful but also heart-friendly. Additionally, soaking the bread in broth makes it easier to digest, making Tharid a comforting meal for all ages.
Regional Variations
While the basic recipe remains consistent, different regions across the Middle East have their own interpretations of Tharid. In Morocco, a similar dish called Harira is popular during Ramadan, while in the Gulf region, the broth is often spiced with cardamom and saffron for a more aromatic flavour. Some versions also include lentils or chickpeas, adding an extra layer of texture and nutrition.
Tharid is not just a dish; it is a celebration of Arabian heritage and hospitality. Its simplicity, warmth, and rich flavours make it a timeless classic that continues to be passed down through generations. Whether enjoyed during festive occasions or as a comforting family meal, Tharid embodies the essence of Arabian cuisine – nourishing both the body and the soul.
By learning how to make Tharid, one can savour the rich flavours of the Middle East while connecting with a tradition that has stood the test of time. As the dish remains a symbol of unity and generosity, it serves as a reminder that food is not just about sustenance, but about bringing people together in shared appreciation and love.
