Thareed is a popular Emirati dish — Raqag bread soaked in chicken and vegetable broth. A quick dinner rich in protein and fiber, perfect for kids and adults.
Thareed is one of the beloved dishes of the UAE and Western Saudi Arabia. It is mentioned in the noble Hadith: "The superiority of Aisha over other women is like the superiority of Thareed over all other foods." It has become a traditional Ramadan breakfast dish.
The modern version uses thin Emirati Raqag bread, light chicken broth, and various vegetables. Moderate calories + sufficient protein + good hydration.
The Glycemic Index (GI) measures how quickly blood sugar rises after eating, and the Glycemic Load (GL) measures the magnitude of the rise per full serving. Both readings together provide a complete picture.
A low value (≤55) indicates a gradual rise in blood sugar, which is most suitable for individuals with diabetes and insulin resistance.
Glycemic Load reflects the impact of the entire serving. For lower GL: consume half a serving or pair the recipe with a protein and fiber source.
In a pot, sauté the onion in a little oil. Add the tomato and spices. Let it cook for 2 minutes.
3 minutesAdd the potatoes, carrots, zucchini, and broth. Cook for 10 minutes until vegetables are tender.
10 minutesBreak the bread into large pieces and place in a deep serving dish.
2 minutesPour the hot broth with vegetables over the bread until soaked. Add the chicken pieces on top.
3 minutesSprinkle with fresh cilantro and a squeeze of lemon. Serve immediately before the bread becomes completely soggy.
ImmediatelyHere are the top six common issues encountered when preparing Emirati Thareed, along with their solutions based on typical Emirati and Gulf kitchen experiences:
The bread was soaked for too long, or the broth was too hot. Thareed requires Emirati Raqag bread, torn by hand, added to warm broth only minutes before serving to absorb flavor without becoming overly soft. If Raqag bread is unavailable, Saudi Tamees bread, torn into pieces, can be used.
Insufficient cooking time, or the cut of meat is unsuitable. Thareed requires local lamb meat from the leg or shoulder, simmered on low heat for two hours until tender. According to USDA, meat is safe to eat when it reaches 71°C (160°F) at its thickest point [1].
The vegetables were cooked with the meat from the beginning. The correct method: cook the meat alone for an hour, then add hard vegetables (carrots, pumpkin, potatoes) to cook for half an hour, followed by tender vegetables (zucchini, beans) in the last fifteen minutes only.
The spices were not toasted, or tomato paste was omitted. Emirati broth requires toasting whole spices (cardamom, cinnamon, bay leaf, dried lime) in oil at the start of cooking, then adding tomato paste and sautéing for two minutes before adding water.
Dried lime was omitted, or Emirati Bazzar (spice mix) was not used. Dried lime is the key difference between Thareed and regular soup. Pierce it before adding it to the pot to release its flavor. Emirati Bazzar is a spice blend that includes coriander, cumin, pepper, and turmeric.
The serving dish is cold, or the bread was added too early. Thareed is a hot dish. Preheat the serving dish in the oven for 10 minutes at a low temperature. Add the torn Raqag bread to the dish, pour the hot broth over it with the meat and vegetable pieces, and serve immediately.
Broth with meat and vegetables: Three days in an airtight container.
Raqag bread: Store separately in a dry container for up to a week. Add just before serving.
Broth only: Three months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Bread: Do not freeze after tearing; it will lose its texture.
Marinate meat: The night before.
Chop vegetables: 1 hour ahead.
Broth: Can be cooked a day in advance. Dilute with hot water when reheating.
Reheat broth over low heat, stirring. Tear fresh bread just before serving. Do not leave at room temperature for more than two hours after reheating [2].
Note: Emirati Thareed is a classic Gulf dish. The substitutions below are tested methods that preserve the spirit of the dish.
| Original Ingredient | Tested Substitution | Ratio | Flavor Difference |
|---|---|---|---|
| Emirati Raqag Bread | Saudi Tamees Bread | Same quantity | Slightly thinner, similar texture, more readily available in Saudi Arabia |
| Local Lamb Meat | Whole Chicken | Same weight | Lower in fat, cooks faster (1 hour only) |
| Dried Lime | Fresh Lime Slices | 1 dried lime → ½ lime | Clearer fresh flavor, better for those who dislike bitterness |
| Emirati Pumpkin | Butternut Squash or Kabocha Squash | Same weight | Sweeter flavor, brighter color, similar texture |
| Emirati Bazzar | Saudi Najdi Bazzar | Same quantity | Similar flavor with minor differences, more readily available |
Thareed is traditionally a hospitality dish in the UAE and Oman. The quantities below are relative, adjusting pot size accordingly.
| Number of Servings | Meat | Total Vegetables | Raqag Bread | Cooking Time |
|---|---|---|---|---|
| 2 (Individual x 2) | 300 g | 2 cups | 1 loaf | 1.5 hours |
| 4 (Standard) | 500 g | 4 cups | 2 loaves | 2 hours |
| 8 (Large Family) | 1 kg | 8 cups | 4 loaves | 2.5 hours |
| 12 (Hospitality) | 1.5 kg | 12 cups | 6 loaves | 3 hours |
For large gatherings during Ramadan or in majlis settings: start cooking three hours before sunset. Traditional serving is in a large, deep round platter, shared by guests from the same dish, eaten with clean hands or a large spoon.
Ideal Ramadan Dish: Hydrating + moderate carbohydrates + protein. Easily digestible for Suhoor. Drink a glass of water before starting to prepare your stomach.
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Cooking and preparation information is based on common Emirati and Gulf kitchen practices. Nutritional values are calculated from USDA databases. Safety temperatures are from USDA FSIS recommendations for meats.
