A popular Emirati dish — roqaq flatbread soaked in chicken broth and vegetables. A quick, protein-rich, fiber-rich dinner, ideal for children and adults.
Thareed is one of the most beloved dishes of the Emirates and western Saudi Arabia. It is mentioned in a hadith of the Prophet (peace be upon him): 'The superiority of Aisha over other women is like the superiority of Thareed over all other food.' It became a traditional Ramadan iftar dish.
The modern version uses thin Emirati roqaq flatbread, light chicken broth, and a variety of vegetables. Moderate calories, adequate protein, and good hydration.
Finely chop the onion and sauté in a little oil, then add the grated tomato and thareed spice blend and cook for two minutes until everything comes together.
Add the diced potatoes, carrots, zucchini, and broth, and cook for about ten minutes until the vegetables are tender.
Tear the roqaq flatbread into large pieces and spread them in a deep serving dish.
Pour the hot broth with vegetables over the bread until it absorbs, then distribute the shredded chicken pieces on top.
Scatter fresh coriander on top, squeeze a lemon over it, and serve immediately before the bread absorbs too much and becomes softer than desired.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Emirati Thareed with Vegetables, and how to fix them:
The bread was soaked too long, or the broth was too hot. Thareed needs Emirati roqaq flatbread torn by hand, added to the warm broth just minutes before serving so it absorbs the flavor without becoming too soft. If roqaq is unavailable, Saudi tamees bread torn into pieces can be used as a substitute.
Not enough time, or the wrong cut. Thareed needs local lamb from the leg or shoulder, simmered over low heat for two hours until tender. According to USDA, meat is safe to eat when the internal temperature reaches 71°C at the deepest point [1].
The vegetables were cooked with the meat from the start. The correct approach: cook the meat alone for an hour, then add the firm vegetables (carrots, squash, potatoes) for half an hour, then add the soft vegetables (zucchini, green beans) only in the final fifteen minutes.
The spices were not toasted, or the tomato paste was missing. Emirati broth requires toasting the whole spices (cardamom, cinnamon, bay leaf, loomi) in oil at the start of cooking, then adding tomato paste and stirring for two minutes before adding the water.
The dried loomi (dried black lime) was missing, or Emirati bzar spice mix was not used. Loomi is the essential difference between Thareed and ordinary soup. Pierce it before adding to the pot so it releases its flavor. Emirati bzar is a spice blend containing coriander, cumin, pepper, and turmeric.
The serving dish was cold, or the bread was added too early. Thareed is a hot dish. Warm the serving dish in the oven for 10 minutes at low heat. Add the torn roqaq flatbread to the dish, pour the hot broth with the meat and vegetables on top, and serve immediately.
The broth with meat and vegetables: three days in a sealed container. The roqaq flatbread: stored separately in a dry container for a week; add it at serving time.
Broth only: three months in a freezer container. Thaw overnight in the fridge before reheating. The bread: do not freeze after tearing — it loses its texture.
Meat marinade: the night before in the fridge. Vegetable cutting: an hour before. Broth: can be cooked a day ahead; dilute with hot water when reheating.
Broth over low heat with stirring. Tear the bread fresh before serving. Do not leave out of refrigeration for more than two hours after reheating [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Emirati roqaq flatbread | Saudi tamees bread | same quantity | Slightly thinner, similar texture, easier to find in Saudi Arabia |
| Local lamb | whole chicken | same weight | Lower in fat, cooks faster (one hour only) |
| Dried loomi (dried black lime) | fresh lemon, sliced | each loomi → half a lemon | Brighter, cleaner flavor — better for those who dislike the slight bitterness of loomi |
| Emirati squash | pumpkin or butternut squash | same weight | Sweeter flavor, brighter color, similar texture |
| Emirati bzar spice blend | Saudi Najdi bzar spice blend | same quantity | Similar flavor with minor differences, easier to find |
| Servings | Meat | Total vegetables | Roqaq flatbread | Cooking time |
|---|---|---|---|---|
| 2 (2 individuals) | 300 g | 2 cups | 1 flatbread | 1.5 hours |
| 4 (base recipe) | 500 g | 4 cups | 2 flatbreads | 2 hours |
| 8 (large family) | 1 kg | 8 cups | 4 flatbreads | 2.5 hours |
| 12 (hospitality) | 1.5 kg | 12 cups | 6 flatbreads | 3 hours |
An ideal Ramadan dish: hydrating, with moderate carbohydrates and protein. It digests quickly, suitable for Suhoor too. Drink a glass of water before starting to prepare the stomach.
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