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Tharid
Tharid
Tharid
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Tharid
Tharid
Alternative namesTrid, taghrib, tashreeb or thareed
TypeStew
CourseMain course
Place of originMecca, Saudi Arabia
Region or stateNorth Africa, Middle East and Southeast Asia
Serving temperatureMain dish
Main ingredientsBread, vegetable or meat broth
  •   Media: Tharid

Tharid also known as trid, taghrib, tashrib, tashreeb or thareed is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew.[1] Historically, the flatbread used was probably stale and unleavened.[2] As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the prophet's favorite food.[3]

It is a common Ramadan dish.[4]

Origin

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The dish is a mainstay of Arab culture, notable in that it is mentioned in a number of hadith attributed to the Islamic prophet Muhammad, in which he said that tharid was the best of all dishes, being superior to all others in the same way that his beloved third wife, the wise young Aishah, was superior to all other women.[5]

Spread

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Tharid is not only widespread in the Arabian Peninsula, but also in North Africa, where it is known as trid; Turkey, where it is known as tirit; and even in Xinjiang, where it is known as terit. Multiple variations of the recipe were brought to Spain by the Arabs. The Moroccan rfissa is created by ladling a chicken and lentil stew on top of thin crepe-like flatbread (warqa) that has been cut into long thin pieces. In Syria, a similar dish named fatteh is a mix of roasted and minced flatbread with yogurt and cooked meat. In Indonesia, tharid is known via Malay cuisine, due to Arab influences on Malay culinary culture.[6]

The dish also spread into Portugal, where it evolved to be a bread soup with cilantro, garlic, and eggs known as açorda Alentejana.[7]

Consumption

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Dipping the bread into the broth and eating it with the meat is the simplest method of eating tharid. Another variation involves stacking the bread and the meat in several layers.

It is a common Ramadan dish.[4]

[edit]

See also

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References

[edit]

Notes

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Tharid

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from Grokipedia
Tharid, also known as thareed or sareed, is a traditional Arabian dish consisting of small pieces of or crumbled soaked in a flavorful from a typically made with lamb or meat, vegetables such as , carrots, tomatoes, and , and seasoned with spices like and . This simple yet nourishing preparation, where the bread absorbs the liquid to form a unified, soppy texture, has deep roots in pre-Islamic . In Islamic history, tharid holds particular reverence as the favored dish of the Prophet Muhammad, as referenced in several authentic hadiths; for instance, he stated that the superiority of his wife to other women is akin to the superiority of tharid over all other foods. Another hadith describes it as a dish prepared from meat and bread, often enhanced with (a porridge) poured over it for added nourishment. The Prophet's preference elevated tharid's status in early Muslim communities. By the medieval period, tharid had become a staple in the Islamic culinary world, featured prominently in the first high cuisines of around 1000 CE and in Muslim Iberia (), where it reflected the integration of religious dietary principles with humoral theory from Greco-Arabic medicine. Its preparation emphasized resourcefulness, using everyday ingredients like tannur-baked wheat and slow-cooked broths to create a dish that was both economical and communal. Over time, variations spread across the Muslim world via trade routes, influencing dishes in regions from the Gulf to , and even adapting in Christian contexts—such as the syrup-based in medieval and later in the . Today, remains a beloved in , the UAE, and other Gulf countries, often prepared for special occasions like al-Nabi (the Prophet's birthday) or family gatherings, underscoring its enduring cultural and religious significance. Modern recipes maintain the core elements but may incorporate contemporary twists, such as additional herbs or slower cooking methods to enhance flavors, while preserving its role as a dish that unites people over shared platters.

Description

Core Components

Tharid is fundamentally a simple Arab structured around stale , such as (typically leavened), which serves as the base to absorb a savory meat broth, creating a cohesive yet textured dish. The primary ingredients include this bread, broken into pieces, along with broth derived from simmering meats like lamb, , or , and optional additions such as onions, chickpeas, , carrots, tomatoes, or to enhance flavor and nutrition. Spices like , , , and occasionally or provide aromatic depth without overpowering the dish's rustic character. The plays a central role by being torn or crumbled into bite-sized fragments, allowing it to soak up the while retaining some crisp edges for textural contrast against the tender, soaked portions. This absorption transforms the stale into a soft, flavorful matrix that binds the , emphasizing resourcefulness in utilizing . Typically, the component features lamb or mutton for its rich flavor, boiled slowly to yield a thickened, savory that is typically dairy-free. The resulting liquid is seasoned minimally during simmering to concentrate natural , with pieces arranged atop the bread-soaked base for serving. As a communal dish, tharid is prepared in large portions sufficient for multiple people, underscoring its emphasis on simplicity, shared eating, and efficient use of available ingredients.

Traditional Preparation

The traditional preparation of tharid begins with the , made by boiling —typically lamb or —along with onions, optional such as , carrots, tomatoes, or , salt, and basic spices such as , , and in a large pot with . The is first rinsed and browned in a small amount of oil or after sautéing the chopped onions until golden, then covered with and simmered over medium heat for 1 to 2 hours until the meat becomes tender and the develops a rich flavor. For the bread component, day-old , such as khobz (typically leavened) or unleavened , is torn or broken into small pieces to utilize leftovers and provide texture. These pieces are arranged in a large shallow bowl or serving dish, often in a single layer at the bottom. Assembly involves either a simple soaking method, where the hot and tender are poured directly over the bread to partially soften it while retaining some crispness, or a layering technique unique to Arabian methods, alternating layers of bread pieces with portions of cooked meat and ladles of broth to create a stratified dish that allows flavors to meld evenly. The entire process relies on basic cookware like a medium to large pot for and no modern appliances, emphasizing and resourcefulness in Arabian culinary , with a total preparation time of about 1 to 2 hours. Tharid is served hot as a communal one-pot , traditionally eaten by hand without utensils or side dishes, allowing the to absorb the for each bite.

History

Origins in Arabia

Tharid's earliest references trace to 7th-century in , where it emerged as a simple dish prepared with locally available grains such as or and broth from herded like sheep or camels. This preparation reflected the resource-scarce environment of the , utilizing basic staples to create a nourishing meal. The dish's name derives from the Arabic word for small pieces or crumbs, referring to the process of breaking bread into pieces before soaking it in broth. The first documented mentions of tharid appear in Islamic texts from around 622–632 CE, during the Prophet Muhammad's time in , where it is described as a preferred in collections. For instance, a narration in states that the Messenger of favored tharid made from , underscoring its role in early community meals. This period marks tharid's transition from a regional staple to a culturally noted dish, briefly referenced in traditions as the Prophet's favorite. Tharid was accessible across classes in early Arabian society due to its simplicity and use of everyday ingredients like stale bread and broth, embodying efficient use of meager supplies in a harsh desert setting.

Global Spread and Adaptations

Tharid's dissemination beyond its Arabian origins began in the 8th and 9th centuries through the Umayyad and Abbasid caliphates' expansions, reaching , the , and Iberia as Muslim armies and traders carried the dish along Mediterranean and overland routes. By the , it was documented in Abbasid Baghdad's culinary texts, such as the Kitab al-Tabikh, reflecting its integration into elite Islamic households across these regions. The dish's simplicity—bread soaked in broth—made it highly portable for soldiers and merchants, facilitating its adoption without conflicting with dietary principles. In Iberia, under Umayyad rule from the , tharid evolved into , a bread-based dish that incorporated local grains and, post-Reconquista, to distinguish Christian variants from Muslim originals. Similarly, in , adaptations during the same period involved substituting regional staples like or for , enhancing its compatibility with Maghrebi agriculture. These early changes preserved tharid's core structure while allowing seamless integration into diverse cuisines, driven by the caliphates' promotion of shared Islamic culinary practices. From the 15th to 19th centuries, Ottoman expansion and trade routes extended tharid's influence to , the , and other regions, where it manifested as tirit—a bread sopped in meat or broths, retaining its roots in name and form. This spread underscored tharid's versatility as a unifying element in Islamic diasporas, adapting to environmental and cultural contexts while maintaining its foundational appeal for travelers and communities.

Cultural and Religious Role

Islamic Traditions

Tharid occupies a prominent position in Islamic traditions, particularly through its endorsements in authentic Hadith collections such as Sahih al-Bukhari and Sahih Muslim, where it is portrayed as Prophet Muhammad's most favored dish. Multiple narrations emphasize its superiority over other foods; for instance, the Prophet stated, "The superiority of 'Aisha to other women is like the superiority of Tharid to other kinds of food," underscoring its exceptional status. This preference is further illustrated in accounts where the Prophet compared tharid favorably to these alternatives, highlighting its nourishing and balanced qualities as ideal sustenance. Specific quotes reinforce tharid's beloved role in the 's life, such as the narration in (7:65:282, equivalent to 5418 in standard numbering), praising tharid's superiority over other foods. The dish was often shared with companions, including instances recounted by bin Malik, where the enjoyed tharid prepared by community members, fostering a sense of shared blessing and camaraderie. These narrations, preserved in and , not only elevate tharid's culinary value but also embed it within the 's exemplary practices (), encouraging Muslims to incorporate it into their meals. In ritual contexts, tharid is commonly prepared for to break the fast during , embodying the sunnah of simple, communal eating that the practiced. This tradition promotes humility and community, as families and gatherings share the dish, reflecting equality and collective gratitude in line with Islamic values of brotherhood. This harmony echoes Quranic exhortations for measured eating.

Regional Significance

In the , tharid serves as a cornerstone of culinary identity, particularly in and the , where it is regarded as a emblematic of regional heritage. Frequently prepared for weddings and family gatherings, the dish fosters communal bonding by being served in large portions that encourage shared eating, strengthening social ties among participants. Extending to , tharid manifests in variations like trid in and , deeply embedded in hospitality traditions that emphasize generosity and welcome. In , trid forms the base for —a layered bread dish with lentils, chicken, and spices—commonly offered during family gatherings to honor guests and symbolize nourishment and warmth, reflecting the cultural value placed on communal meals as acts of care. In the , particularly , tharid remains a traditional integral to everyday and festive rural life, where its hearty composition of soaked in meat broth symbolizes endurance and resourcefulness amid agricultural cycles. Similarly, in , the analogous dish tirit—stale revived in flavorful broth—features in harvest-related family events, highlighting simplicity and sustainability in rural communities. Across these regions, tharid's social function lies in its promotion of sharing, often consumed from a single communal plate that levels social hierarchies and reinforces bonds during gatherings, adapting to local contexts while preserving its role in fostering unity.

Variations and Modern Uses

International Variants

In , particularly , rfissa represents a prominent of tharid known as trid, featuring shredded layers of warqa or soaked in a spiced . The dish typically incorporates simmered with lentils, seeds for a distinctive bitter note, onions, and a blend of spices including , , and , creating a hearty, aromatic that diverges from the original by emphasizing and herbal flavors over simple meat and vegetable broths. In the , emerges as a layered variant influenced by tharid's bread-soaking principle, originating from the tradition of broth-absorbed favored in early . Syrian and Jordanian versions assemble toasted bread at the base, topped with infused with and , pine nuts for crunch, and often spiced lamb or chickpeas, resulting in a creamy, tangy contrast to the soupy consistency of tharid. Egyptian iterations further adapt by prominently including chickpeas in the topping, alongside garlic sauce and sometimes , enhancing the dish's protein content and nutty profile. European adaptations reflect Moorish culinary legacies from the , where tharid's use of soaked or crumbled bread evolved into distinct non-halal forms. In , migas transforms stale bread into fried crumbs sautéed with garlic, , chorizo or , and like peppers, yielding a crispy, savory dish that retains the thrifty bread-repurposing ethos but shifts toward rather than stewing. Similarly, Portugal's açorda Alentejana, derived from the term "athurda" for bread soup, layers soaked bread with poached eggs, abundant coriander, garlic, , and sometimes shellfish or salted , introducing fresh herbs and a lighter, egg-enriched broth that echoes tharid's simplicity while incorporating local coastal elements. In , Turkish tirit exemplifies Ottoman-era evolution of tharid, utilizing crumbled or yufka sheets drenched in a yogurt-thinned broth. Typically prepared with or lamb simmered with bones for depth, onions, and spices like , it often includes for tanginess and is garnished with melted , diverging by incorporating and a more pronounced separation of bread and liquid components compared to the integrated Arabian original.

Contemporary Recipes and Nutrition

In contemporary kitchens, Tharid has been adapted for ease of preparation using modern appliances and ingredients accessible in home settings. Home cooks often substitute traditional regag bread with fresh or other flatbreads, tearing them into pieces and layering them in a serving dish before pouring the hot over to soften. Slow-cooker versions simplify the traditional long process by combining lamb or chunks with onions, , carrots, , tomatoes, and spices like , , and in a crockpot, cooking on low for 4-6 hours until tender, which allows flavors to meld without constant monitoring. Vegan adaptations replace with broth and incorporate chickpeas or lentils for protein, alongside a medley of root vegetables and greens, maintaining the dish's hearty texture while aligning with plant-based diets. A typical serving of Tharid, approximately 250-300 grams, provides 400-600 calories, depending on portion size and ingredients, with a balanced macronutrient profile that supports its role as a sustaining . The bread base contributes 50-60 grams of carbohydrates, offering quick energy, while or protein sources deliver 20-30 grams of protein; additional , around 3-5 grams per serving, comes from and optional lentils, aiding . It is rich in from the and , as well as iron from lamb or chickpeas, though high sodium levels from salted can reach 800-1200 mg per serving, warranting moderation for those monitoring intake. Health-conscious modifications enhance Tharid's nutritional appeal without altering its core identity. Low-fat versions involve skimming excess oil from the broth after cooking or using leaner cuts of meat, reducing saturated fat content to under 10 grams per serving. For gluten sensitivity, alternative breads like rice-based flatbreads or quinoa tortillas can replace wheat pita, preserving the soaking mechanism while eliminating gluten. The dish's combination of complex carbs, proteins, and vegetables provides sustained energy, making it particularly beneficial during fasting periods like Ramadan, where it helps replenish nutrients post-iftar. In recent years, Tharid has gained traction in communities, appearing on menus at Emirati-inspired restaurants and featured in online recipes since the 2010s. For instance, health organizations like have shared simplified lamb variants emphasizing vegetable-forward preparations suitable for modern palates. This resurgence reflects broader interest in Middle Eastern comfort foods among global Muslim populations and food enthusiasts seeking nutrient-dense, one-pot meals.

References

  1. https://www.tasteatlas.com/thard
  2. https://sunnah.com/bukhari:3433
  3. https://sunnah.com/bukhari:5417
  4. https://archive.aramcoworld.com/issue/201406/crossroads.and.diasporas.a.thousand.years.of.islamic.cuisines.htm
  5. https://brill.com/display/book/9789004469488/BP000004.xml
  6. http://www.daviddfriedman.com/Medieval/miscellany_pdf/Misc9recipes.pdf
  7. https://onepathnetwork.com/how-to-make-thareed/
  8. https://punguskitchen.com/recipe/tharid-arabic-bread-and-meat-stew/
  9. https://eatshistory.com/tharid-recipe-the-favorite-meal-of-the-prophet-muhammad/
  10. https://myplanetfood.com/saudi-arabia/tharid-recipe-traditional-saudi-arabian-bread-and-meat-stew/
  11. https://grandprixgastronomy.substack.com/p/cooking-tharid-for-the-saudi-arabian
  12. http://chefnaim.blogspot.com/2018/04/tharid-sareed.html
  13. https://sunnah.com/abudawud:3783
  14. https://sunnah.com/bukhari:5418
  15. https://www.loveforgranada.com/en/las-migas-eng/
  16. https://www.cornucopia.net/magazine/articles/bread-of-heaven/
  17. https://sunnah.com/muslim:2446a
  18. https://www.latimes.com/food/story/2021-04-09/in-ramadan-fasting-is-followed-by-feasting-and-traditional-dishes
  19. https://www.foodmap.in/saudi-arabia/thareed
  20. https://siglindesarts.wordpress.com/2016/05/23/syrian-tharid/
  21. https://tasteofmaroc.com/moroccan-chicken-rfissa/
  22. https://www.meer.com/en/82317-discover-rfissa-a-moroccan-culinary-treasure
  23. https://www.seriouseats.com/guide-to-fatteh-11784755
  24. https://www.themediterraneandish.com/fatteh-spiced-chickpeas-with-crispy-pita-and-garlicky-yogurt/
  25. https://casaperris.com/en/blogs/recetas-otras/migas-de-semola
  26. https://slate.com/news-and-politics/2017/10/acorda-portuguese-comfort-food-from-a-time-of-hunger.html
  27. https://www.portugal.com/recipes/alentejos-acorda-recipe/
  28. https://en.otelselcuk.com.tr/h/discover-konya/konya-tirit.html
  29. https://turkishstylecooking.com/etli-tirit-recipe.html
  30. https://www.uchealth.org/today/tharid-emirati-lamb-stew-prophet-mohammed-favorite-stew/
  31. https://www.latimes.com/recipe/tharid-arabian-meat-and-vegetable-stew-over-crispy-bread
  32. https://www.thebigsweettooth.com/thareed-alkhadaar-middle-eastern-vegetable-stew/
  33. https://www.nutritionix.com/i/nutritionix/tharid-1-cup/627ace3d25dc85d140c9e315
  34. https://www.spinneys.com/en-ae/recipes/lamb-tharid/
  35. https://www.saveur.com/article/Recipes/Tharid-Emirati-Lamb-Stew/
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