From Wikipedia, the free encyclopedia
|Bread, vegetable or meat broth|
Tharid (Arabic: ثريد) is a traditional Arabic dish made of pieces of bread in vegetable or meat broth. The dish is notable in that it has been mentioned in a number of hadith attributed to the Prophet Mohammed.
Tharid Lamb & Chickpea Stew
- 3 cups chickpeas
- 3 lbs. lamb, cut into bite-sized cubes
- 8 cups water
- 6 cups finely chopped onion
- 2 tsp. ground coriander
- 1/2 cup finely chopped fresh coriander
- 2 tsp. caraway seeds
- 2 tsp. pepper
- 6 eggs
- 1 tbsp. salt
- 1/2 tsp. saffron in 2 tbsp. water
- 1/2 cup honey
- Enough stale bread for 2 cups of crumbs
- 6 rounds pita bread, quartered.
- Put the chickpeas into a large bowl, cover them with cold water and let soak overnight.
- The next day, drain the chickpeas and set them aside.
- Put the lamb into a large stew pot and cover it with cold water.
- Bring to a boil and skim off the foam that rises to the top.
- Add the chickpeas, onion, ground and fresh coriander, caraway seeds and pepper; return to a boil, then reduce the heat.
- Break the eggs directly into the pot so that they will poach along with the stew.
- Let the stew cook for an hour to an hour and a half, until the chickpeas are done and the lamb is tender.
- Add salt and saffron, then remove 1/2 cup of broth from the pot, mix it together with the honey, and pour it back into the pot.
- Return to a boil and boil vigorously for 3 minutes.
- Put the pita wedges in the bottom of the serving bowl and pour the tharid over them; or serve the pita wedges alongside the tharid and so that guests may put a few in the bottom of an individual soup bowl, then spoon the stew over the bread.
|This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it.|