Tharid: A Traditional Arab Bread Soup
What is a tharid Arabic food? Tharid is a bread soup from Arab cuisine that is especially popular during the holy month of Ramadan. It is a simple dish made with broth, crumbled flatbread, and meat. Tharid is believed to have been a favorite food of the Islamic prophet Muhammad, and it is mentioned in a number of hadith attributed to him.
Tharid is made by crumbling flatbread into a bowl and pouring hot broth over it. tharid is traditionally eaten with the hands, but it can also be eaten with a spoon. To eat tharid, simply scoop up a piece of bread and meat and dip it into the broth.
Thareed in the Arabian Gulf, Fatteh in Egyptian cuisine, Tharood in the Levant, and Chekhchoukha in Algeria. Finally, Rfissa in Morocco. It is a dish made from pieces of thin bread, and meat broth, and is served on family occasions. In Morocco, Rfissa is an essential dish on a Postpartum women's table under any circumstances, given its nutritional value.
Thareed Al-Nabawi
Ingredients:
- Lamb meat
- Pieces of brown bread made from wheat flour mixed with water
Preparation:
- Cook the lamb in water until it is well done.
- Cut the brown wheat bread into small pieces and place it in a serving dish.
- Pour the meat broth over the bread, then place the lamb on top of the bread.
Thareed in the Gulf States
The recipe evolved from a simple dish consisting of meat and bread to include spices and vegetables according to preference.
Ingredients for Gulf-style Thareed:
- 1 medium-sized onion, finely chopped
- 1 cinnamon stick
- 2 bay leaves
- 1.5 kilograms of lamb meat
- 5 cardamom pods
- 1 teaspoon of butter
- 3 medium-sized onions, sliced
- 1 teaspoon of garlic
- 2 cinnamon sticks
- 2 small dried lemons
- 3 tablespoons of tomato paste
- 1 teaspoon of cayenne pepper
- 1 tablespoon of black pepper
- 3 potatoes, cut in half
- 2 tomatoes, diced
- 3 carrots
- 2 medium-sized green zucchinis
- 3 hot peppers
- 2 tablespoons of olive oil
Preparation:
- Sauté the finely chopped onion in a tablespoon of clarified butter until it softens slightly.
- Add the cinnamon stick and bay leaf, then the meat.
- Slightly stir the meat, then add hot water and cardamom pods.
- Let it cook for three-quarters of an hour.
In another pot:
- heat a tablespoon of olive oil and two tablespoons of clarified butter, then add three sliced onions and fry until they turn golden brown.
- Add the garlic and a teaspoon of ginger, then the tomatoes.
- Add the bay leaves, dried lemon, tomato paste, and sauté the ingredients with constant stirring.
- Add the harissa (hot pepper) and black pepper and mix to blend the ingredients.
- Add the vegetables and hot peppers.
- Add boiling water and salt to taste and let the vegetables cook for half an hour.
- Add the cooked meat to the vegetable broth and let it soak for a quarter of an hour.
- Strain the broth from the vegetables and meat.
- Cut the oven bread into small pieces and place it in the broth for five minutes to soak up the broth.
- Place the bread soaked in broth in a serving dish and arrange the vegetables and meat on top.
- The dish can be garnished with fried eggplant slices.
Algerian Chekhchoukha
Ingredients for making Algerian Thareed:
- 3 cups of fine semolina
- Half a teaspoon of salt
- Sufficient water for kneading
Preparation of the pastry:
- Mix the ingredients well and knead for a quarter of an hour, then place the dough ball in a food-grade plastic bag for one hour.
- After an hour, take the dough and knead it well for a quarter of an hour until you get a smooth dough.
- Divide the dough into small balls and place them on an oiled or buttered tray.
- Brush the balls with oil and cover them for 20 minutes.
- Roll out the dough ball into a very thin circle and place it in a pan over low heat. Once the dough dries slightly, flip it to the other side.
- Roll out the second dough ball in the same way and place it on top of the first one. Put the uncooked side on the pan, and so on until you finish all the balls.
- You will get a set of layered bread, and it's done.
Ingredients for the broth:
- 5 tablespoons of olive oil
- 1 kilogram or more of lamb meat
- 1 large onion, diced
- 1 teaspoon of sal.
- 1 teaspoon of black pepper
- 1 large tomato, ground
- Half a liter of boiling water
- 1 teaspoon of sweet paprika powder
- 1 tablespoon of concentrated tomato paste
- 200 grams of chickpeas soaked in water overnight
- 4 potatoes, cut into quarters
- Hot chili pepper
Broth preparation:
- - Fry the meat with onions in oil for five minutes in a medium heat pot.
- - Add the spices and tomato.
- - Stir the ingredients well and mix them with constant stirring.
- - Add water and chickpeas.
- - Leave it all to simmer for twenty minutes on low heat.
- - Add the potatoes and let it all simmer on low heat until the potatoes are cooked.
- - Add the hot pepper about half an hour before the potatoes are done.
- - Separate the thin bread layers from each other and cut them into strips.
- - Place the strips in the serving dish, pour a little broth, mix, and stir to let the broth reach all the pieces.
- - Place the cooked meat on top of the bread and garnish as desired with boiled eggs, dates, and almonds, especially on special occasions such as weddings and the celebration of a new baby.
Moroccan Tharid Rfissa recipe
recipe Ingredients:
- 1 whole chicken, preferably free-range
- 2 medium-sized onions, finely chopped
- 6 cloves of garlic, minced
- A small cup of lentils
- A small cup of fenugreek seeds
- 1 teaspoon each of the following spices: black pepper, sweet red pepper, cayenne pepper, ginger, turmeric, salt
- Half a teaspoon of each of the following spices: caraway, nutmeg, cinnamon, cardamom, cumin, coriander
- 1 tablespoon of dried thyme
- A small bunch of fresh coriander
- 1 tablespoon of clarified butter (smen)
- Half a small cup of olive oil
- A quarter of a small cup of vegetable oil
- 2 liters of water, or as needed
Preparation of Moroccan Rfissa:
1- Prepare the chicken and season it as described in the roasted chicken recipe.
2- In a pot, place the onion, vegetable oil, and garlic, and sauté them lightly.
3- Add the chicken, water, and spices, then the olive oil, clarified butter, and all the ingredients mentioned in the recipe.
4- Let everything cook over low heat until the chicken and lentils are cooked.
Dough Ingredients:
- 1 kilogram of white flour and half a kilogram of sifted wheat flour
- Salt to taste
- Enough water for kneading
The Method:
1- Mix the flour, salt, and water, and knead everything together for at least half an hour, gradually adding water until you get a smooth, elastic dough.
2- Let it rest for about half an hour.
3- Form small balls from the dough until you finish all the dough.
4- Take the ball that was shaped first and roll it out on a work surface, then lightly brush it with vegetable oil and sprinkle a little wheat flour on top, then fold it as shown in the following pictures.
5- Fry on both sides in a heavy pan specially made for cooking this type of bread.
6- After completing all the bread, cut it into strips or small pieces.
7- Drizzle with the broth in a serving dish, then place the chicken in the middle and garnish as desired with boiled eggs, dates, and almonds, especially on special occasions like weddings and the celebration of a new baby.
Here are some tips for making tharid:
- Use stale flatbread for the best flavor and texture.
- Season the broth to taste with your favorite spices.
- Cook the meat until it is heated through.
- Serve tharid hot and enjoy!
Tharid is a delicious and nutritious dish that is perfect for any occasion. It is also a great way to use up leftover bread and meat.