Entree: Saudi Arabia – Hijaz – ثريد ➤ Tharīd (Traditional Arabian stew of meat and vegetables poured over torn flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (3 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) ghee or unsalted butter
- 2 large onions, thinly sliced (about 10 oz (280 g))
- 4 cloves garlic, minced (about 9/16 oz (16 g))
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground cardamom
- 1 tbsp (8 g) baharat spice blend
- 2 cups (480 g) chopped ripe tomatoes (fresh or canned)
- 4 cups (960 ml) lamb or beef stock
- 2 cups (480 ml) water
- 2 medium carrots, cut into 1-inch (2.5 cm) pieces (about 8 oz (225 g))
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz (340 g))
- 1 cup (150 g) frozen or fresh green beans, trimmed
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) salt, or to taste
- 1 tsp (5 g) black pepper
- 8 oz (225 g) sturdy flatbread such as khubz or pita, torn into pieces
- 1/2 cup (30 g) fresh cilantro, chopped
- 1/2 cup (20 g) fresh parsley, chopped
- 1/4 cup (35 g) toasted slivered almonds or pine nuts (optional)

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, cut into 1½-inch (3 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) ghee or unsalted butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 16 g)
- 1 tbsp (8 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground cardamom
- 1 tbsp (8 g) baharat spice blend
- 2 cups (480 g) chopped ripe tomatoes (fresh or canned)
- 4 cups (960 ml) lamb or beef stock
- 2 cups (480 ml) water
- 2 medium carrots, cut into 1-inch (2.5 cm) pieces (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 cup (150 g) frozen or fresh green beans, trimmed
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) salt, or to taste
- 1 tsp (5 g) black pepper
- 8 oz (225 g) sturdy flatbread such as khubz or pita, torn into pieces
- 1/2 cup (30 g) fresh cilantro, chopped
- 1/2 cup (20 g) fresh parsley, chopped
- 1/4 cup (35 g) toasted slivered almonds or pine nuts (optional)

Instructions

1. Heat the olive oil and ghee in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well seared on all sides, then remove and set aside.
2. Add the sliced onions to the pot and cook until soft and golden, about 8–10 minutes. Stir in the garlic and spices (cumin, coriander, cinnamon, cardamom, baharat) and cook 1 minute until fragrant.
3. Return the lamb to the pot. Add the chopped tomatoes, tomato paste, stock, and water. Bring to a simmer, reduce heat to low, cover, and cook gently until the lamb is very tender, about 1½–2 hours.
4. About 30 minutes before the lamb is done, add the carrots and potatoes. Add green beans in the final 10 minutes so they stay bright and slightly crisp. Adjust seasoning with lemon juice, salt, and pepper.
5. To assemble, place torn flatbread pieces in a wide shallow serving dish or individual bowls. Spoon the hot lamb stew and vegetables over the bread, allowing the broth to soak the bread thoroughly.
6. Garnish with chopped cilantro, parsley, and toasted nuts if using. Serve immediately while the bread is soaked and fragrant.