Tharid is one of the most beloved traditional dishes of Saudi Arabia, often linked with stories of the Prophet’s favourite meal. It is a comforting bread-and-meat stew where soft flatbread is soaked in a rich broth of lamb or chicken, vegetables, and aromatic spices. For centuries, this dish has been enjoyed during family gatherings, festive occasions, and especially in Ramadan when it serves as a wholesome iftar meal.
My First Encounter with Tharid
The first time I had Tharid, it instantly reminded me of home-cooked Indian curries eaten with roti. But what made it unique was the way the bread was layered into the broth—soaking up all the flavours yet holding its texture. In Saudi households, the dish is often served on a large communal platter, with everyone sharing from the same bowl, symbolising unity and hospitality.
Ingredients for Tharid
For the Stew
- Lamb or chicken – 500 g (cut into medium pieces)
- Onions – 2 large, chopped
- Tomatoes – 3 medium, finely chopped or pureed
- Garlic – 5 cloves, crushed
- Ginger – 1 inch, grated
- Carrots – 2, chopped into chunks
- Zucchini – 1, cut into thick slices
- Potatoes – 2 medium, peeled and cut into cubes
- Tomato paste – 2 tbsp
- Water or stock – 5 cups
- Salt – to taste
- Vegetable oil or ghee – 3 tbsp
Spices
- Black pepper – 1 tsp
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Turmeric – ½ tsp
- Cinnamon stick – 1
- Cardamom pods – 3
- Bay leaf – 1
For the Bread Layer
- Thin flatbreads (khubz, markook, or even Indian chapatis if adapted) – 3–4 pieces, cut into large squares
Garnish (optional)
- Fresh coriander leaves – handful, chopped
- Green chillies – 1–2, slit
Step-by-Step Method
Step 1: Prepare the Base
- Heat oil or ghee in a large pot.
- Add onions and sauté until golden brown.
- Add garlic and ginger, cook until fragrant.
Step 2: Cook the Meat
- Add lamb or chicken pieces, sear on all sides until browned.
- Stir in chopped tomatoes and tomato paste, cook until the mixture thickens and oil separates.
Step 3: Add Spices and Vegetables
- Add black pepper, cumin, coriander, turmeric, cinnamon stick, cardamom pods, and bay leaf.
- Mix well to coat the meat in the spices.
- Add carrots, zucchini, and potatoes.
Step 4: Make the Broth
- Pour in water or stock, bring to a boil.
- Reduce the heat, cover, and simmer until meat is tender (about 1 hour for lamb, 30 minutes for chicken).
- Adjust seasoning and thickness of broth as needed.
Step 5: Assemble Tharid
- Tear or cut the flatbreads into large pieces.
- In a wide serving dish, arrange a layer of bread at the bottom.
- Pour the hot stew over the bread, allowing it to soak up the flavours.
- Add more bread layers and broth until well combined but not mushy.
Step 6: Serve
- Garnish with chopped coriander and slit green chillies.
- Serve hot, family-style, with everyone sharing from the same platter.
Nutrition Information (Approx per serving)
- Calories: 420 kcal
- Protein: 28 g
- Carbohydrates: 42 g
- Fat: 16 g
- Fibre: 6 g
- Rich in: Protein, vitamins A and C, potassium, and iron
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 1 hour (lamb) / 30 minutes (chicken)
- Total Time: 1 hour 20 minutes (lamb) / 50 minutes (chicken)
- Servings: 4–5 people
Why Tharid is Special
Tharid is not just a stew—it is a dish with deep cultural and spiritual roots in Saudi Arabia. It is hearty enough to satisfy hunger after a long day of fasting, yet light enough to be enjoyed regularly at family meals. The bread, soaked in fragrant broth, becomes the soul of the dish, making every bite warm and fulfilling.