Emirati Fish and Bread Stew (Thareed Samak)
We make fish thareed the way it is made in Emirati homes, where the fish is cooked in a broth of tomatoes and Emirati bzar, then the broth is poured over thin raqaq bread until it is soaked and softens.
Thareed is one of the oldest dishes of the Arabian Peninsula, and when it is fish instead of meat it carries the flavor of the coast; it is one of the Ramadan-table dishes that bring together warmth and simplicity.
Season the fish pieces with half the bzar, the turmeric, and a little salt and leave them for a quarter of an hour, for this seasoning gives the fish its flavor before it enters the broth.
Heat the absorbed oil and sauté the chopped onion until it takes on color, then add the garlic, ginger, and grated tomatoes and cook them until they soften.
Add the tomato paste, the rest of the bzar and turmeric, the tamarind, the whole dried limes, the water, and the salt, and let the broth simmer over low heat for about ten minutes until the flavors meld.
Lower the fish pieces into the broth and cook them gently until they are done and their flesh firms up without falling apart, then add the fresh cilantro in the last two minutes.
Break the raqaq bread into a deep dish and pour the broth over it gradually until the bread is soaked and softens, then arrange the fish pieces on top and serve it hot.
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 Fish and Bread Stew (Thareed Samak), and how to fix them:
Lower it into a broth at a gentle simmer and stir it as little as possible, for too much stirring breaks up its flesh.
Let it simmer uncovered for a few extra minutes or add a little more tomato paste until its consistency thickens.
Pour the broth gradually and serve the dish right away, for the bread absorbs the broth and softens more the longer it waits.
Keep the broth and fish in an airtight container for up to two days, and add the bread fresh only at serving.
Freeze the broth with the fish for up to a month, thaw and reheat it, then arrange it over fresh bread.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| grouper | emperor fish or any firm white fish | same weight, 700 g | Any firm-fleshed white fish that stands up to cooking in the broth gives the same result |
| raqaq bread | thin Arabic bread | same weight, 200 g | It absorbs the broth as well but is a little thicker |
| tamarind | lemon juice | half the weight, 10 g | A milder acidity without the depth of tamarind |
| frying oil | ghee | same weight, 25 g | Ghee is closer to the traditional flavor |
| Ingredient | Half amount | Amount (base) | Double |
|---|---|---|---|
| Grouper or emperor fish | 350 g | 700 g | 1400 g |
| Raqaq bread | 100 g | 200 g | 400 g |
| Onion | 150 g | 300 g | 600 g |
| Tomatoes | 200 g | 400 g | 800 g |
| Emirati bzar spice mix | 4 g | 8 g | 16 g |
| Tamarind | 10 g | 20 g | 40 g |
Pour the broth over the raqaq bread gradually rather than all at once, for pouring in stages lets the bread soften without turning to mush, and this is the proper balance of thareed.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
