Thareed is an ancient dish that is served in every Emirati home and considered to be a main dish during the month of Ramadan. 


  • 1 kg of chopped meat (chicken or beef), 80% boiled

  • 1 big chopped potato

  • 2 chopped zucchinis

  • 1 chopped carrot

  • 1 chopped sweet green pepper

  • 1 eggplant

  • 3 chopped tomatoes

  • 2 to 3 finely chopped onions

  • 3 crushed garlic cloves

  • 2 to 3 tablespoons of tomato paste

  • 2 Loumi (dried lime)

  • Salt (as desired)

  • 1/2 teaspoon of each of cumin, coriander, cinnamon, black pepper and cardamom powder

  • 1 teaspoon of turmeric powder

  • 1 teaspoon of Emirati fish spices (to enhance the flavour)

  • 1/2 cup of chopped coriander

  • 2 tablespoons of chopped parsley

  • 1 to 2 green chilli peppers (optional)

  • 3 tablespoons of ghee

  • 1 to 1 1/2 litres of hot water


  • 1.

    Fry the onions in a pot and add in the crushed garlic and Loumi.

  • 2.

    Add the boiled meat to the pot, mix well and then add the spices and salt.

  • 3.

    Keep adding in ingredients, such as the tomato paste and some water.

  • 4.

    Cover the pot for two minutes until you can smell the aroma of the spices and meat.

  • 5.

    Add the chopped vegetables to the meat and spices and mix well.

  • 6.

    Add the remaining amount of water to the pot, cover it and leave it to boil until the meat and vegetables are cooked.

  • 7.

    Serve with bread of choice and natural yogurt.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 246kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 24g
  • Carbohydrate 18g
  • Sugar 6g
  • Sodium 1055mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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