Recipe
🥙 LUNCH
Qatari Thareed
A Qatari lamb and vegetable stew ladled over torn regag bread so the thin flatbread soaks up the spiced broth.
Qatari · medium · serves 6
prep 25 min · cook 75 min
~446 cal · 31g protein · 21g carbs · 26g fat · 4g fiber · 6g sugars · 9g sat fat (estimated, per serving)
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Thareed is a cornerstone of Qatari home cooking, a comforting stew of lamb and vegetables spooned over layers of thin regag bread that soften and drink up the fragrant broth. A dish of great age across the Arabian peninsula, it carries deep cultural weight and is a fixture of family gatherings and Ramadan tables in Qatar.
Lamb with tomato, dried lime and bzar spices until tender, joined by potato, carrot and zucchini, then the whole thing is ladled over broken bread. It is soup and bread in one bowl, humble and nourishing.
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Make it yours
✓ Naturally dairy-, nut-, egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 6
1 1/2 lb lamb, in pieces
4 pieces thin regag or Arabic flatbread
1 onion, chopped
3 cloves garlic
1 inch ginger, grated
3 tomatoes, chopped
2 tbsp tomato paste
2 dried black lime, pierced
1 tbsp bzar or baharat spice blend
1 tsp ground turmeric
2 carrots, cut in chunks
2 potatoes, cubed
1 zucchini, sliced
3 tbsp vegetable oil
5 cups water
1/2 cup cilantro, chopped
to taste salt
Instructions
1
Brown the lamb in the oil, then add the onion, garlic and ginger and cook until softened.
2
Stir in the tomatoes, tomato paste, pierced black limes, bzar and turmeric, then add the water and simmer covered about 1 hour until the lamb is tender.
3
Add the carrots and potatoes and cook 15 minutes, then the zucchini for a final 10 minutes.
✎ Chef’s note
Keep the broth loose and generous: the bread needs plenty of liquid to soak up.
4
Break the regag bread into a wide serving dish and ladle the hot broth over it in stages so it softens evenly.
5
Arrange the lamb and vegetables over the soaked bread, scatter with cilantro, and serve at once.
Qatari home cooking.
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🌏 While it simmers, know your destination
📍
Doha. Doha treasures harees, wheat and meat pounded together over hours into a smooth savoury porridge served through Ramadan. Qatari cooking shares the Gulf pantry of bezar spice, dried lime, saffron rice, and fish from the bay.
🗺️
Qatar. Qatari food centers on machboos and slow-cooked harees, reflecting Bedouin and Gulf-trade roots. Dates, dried lime, saffron, and lavish shared platters define a hospitable desert table.
🌍
Asia. Fermentation is the thread that runs the whole way across: soy sauce and miso, Korean doenjang and kimchi, Southeast Asian fish sauces, the soured batter behind an idli. Chilli is the newcomer among them, arriving only after 1500 with Portuguese and Spanish traders, which makes the heat in Sichuan, Thai and Korean cooking far younger than the fermenting underneath it.
The story behind this dish is up top, worth a read while the pot works.
More from Qatar
HareesWheat berries and meat pounded together over long cooking into a smooth, comforting porridge.
KhanfarooshLittle saffron-and-cardamom cakes, crisp outside and soft within, fried and dusted with sugar.
MadroubaA soft, porridge-like rice and chicken dish beaten smooth with spices and dried lime, comforting Qatari Ramadan fare.
Browse all Qatar recipes →
Good to know
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
Make it a Qatar meal
Sharbat LoomiDrink
Assidat al-BoubarDessert
Qatari MachboosDinner
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Frequently asked questions
What is Qatari Thareed?
A Qatari lamb and vegetable stew ladled over torn regag bread so the thin flatbread soaks up the spiced broth.
Where does Qatari Thareed come from?
Qatari Thareed is a Qatari dish from Doha, Qatar.
Can Qatari Thareed be made vegan, gluten-free, or dairy-free?
This Qatari Thareed recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Qatari Thareed safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Qatari Thareed take to make?
About 100 minutes total (25 minutes prep, 75 minutes cooking), serving 6.
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