Thareed, Specifically from Mama M’s Kitchen

June 4, 2017

Thareed is a Middle Eastern dish that is primarily beef or lamb chunks with vegetables and a rather thick sauce from tomatoes and tomato paste.  It originally meant “stewed beef with potatoes,” but it would be very easy to find thareed recipes with other veggies than just potatoes.  This is virtually true in Mama M’s kitchen.  Potatoes are just not enough to be cooked and served with meat; there has to be other veggies as well!  That’s my mom-in-law.  A versatile dish as it is fine with whatever choice of fresh vegetables you already have, like parsnips, okra, gourd, etc., thareed is, by itself, healthy.

By practice, thareed is served on top of Arabic (or pita) bread called khobz (or khobuz or khobiz) that are roughly torn to 2-inch pieces. What I enjoy more is an accompaniment of either green salad sprinkled with Greek dressing or better yet tabouleh.  Will post recipes of them here as well, I promise.

So, true to my loyalty to Mama M, below is my rendition of her version of thareed. And as it is popular in Mama M’s household, I seem to see it as the counterpart of Pinoy’s beef sinigang – popular in Mama L’s.  Well, that’s my tastebuds.  Despite that, I am sure you would enjoy this version of thareed.  My hubby always does.


Thareed - Meat Stew With Vegetables
Serves 6
Beef chunks and veggies in rich tomatoes and tomato paste
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Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
  1. 1 kg boneless stewing lamb (or beef), cut into cubes
  2. 3 medium sized onions, chopped roughly
  3. 2 tbsp ghee
  4. 2 tsps baharat
  5. 1 clove garlic, minced (Mama M does not use this)
  6. 2 cups chopped peeled tomatoes
  7. 1 30-ml pack tomato paste
  8. Salt and pepper to taste
  9. 1/4 cup chopped parsley
  10. 2 medium-sized potatoes (or sweet potatoes), quartered
  11. 1 medium sized zucchini, cut up
  12. 1 cup pumpkin or carrots, cut into 2-inch squares
  13. 2 medium-sized eggplants, quartered and soaked in water for 20 minutes
  1. Gently fry onions and garlic in ghee until transparent, a bit golden.
  2. Add meat cubes and stir until all the red juices are drained.
  3. Add baharat, tomatoes, salt and pepper and chopped parsley (leaving a little for garnishing later), cook over medium heat till the meat are tender (about 1-1/2 hours).
  4. Add the vegetables and continue to simmer till they are soft, close to limp - about 30 minutes over medium heat.
  5. Place meat, vegetables and sauce over torn Arabic bread or steamed white rice and garnish with chopped parsley.
My Mothers' Kitchens

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1 Comment

    June 13, 2017 10:43 am

    It was very rich and delicious. You must do it again before the end of Ramadan.

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