Ath-Thareed. (shredded bread with broth and meat).

NBA Khan.

"Ath-Thareed meaning literally "small pieces (of bread or food) which have been cut" is a traditional Gulf Arab dish. It is basically a liquidy meat or chicken stew poured on top of shredded bread."
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2 hrs. servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Clean lamb and cut into 3 inch piece (cubes) with bone still in .Boil the lamb in 10 cups of water in a large pan, once it comes to the boil lower the heat and cook for 25-30 minutes. Meanwhile peel potatoes and cut into quarters, slice the carrots and chop tomatoes and onions.
  2. Drain meat and discard the juice. Pour oil into the pan and fry the onions until lightly brown, then add the garlic and spices. Add the meat, stir to mix well with the onions then add the remaining ingredients. Add 12 cups of water – the meat stock cubes can be added at this time for extra flavour. Taste for salt. Boil gently until meat is tender usually about an hour remove the cinnamon when done.
  3. This will be poured over the bread, the traditional bread for this is really thin you break it up into a bowl then pour the broth over the bread till its soggy placing layer over layer of bread then at the end placing the meat and vegetables on the top. It works with pitta bread or irani bread as well torn up
  4. The bezar (Arabic spice):Put cumin, fennel, cinnamon, coriander, pepper corns, and dried chillis into a frying pan and roast over a low heat, stirring continuously until the spices turn golden .Remove from the heat and grind in a grinder and keep in an airtight container.


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