History of Tharid ثريد (Sareed)
Hazrat Abbas Radi Allahu
anhu reports that the most favorite dish of the Nabi Salla Allahu
ta'ala 'alayhi wa Sallam was sareed. This is a mixture of bread, broken
and mixed up with curry and is beneficial for it strengthens the thinking
process and helps digestion according to our Nabi Salla Allahu ta'ala
'alayhi wa Sallam
Tharid is a most famous dish in Muslim world. It is liked by Prophet Muhammad (Peace be upon him). Prophet Muhammad Said Ayesha surpassses other women s tharid surpasses other dishes.
Hazrat Salmaan (R) said that the Messenger of Allah (S) said: Blessings are found in three things, the Group (Al-Jama'ah), Ath-thareed (a type of food) and As-Sahoor (the Pre-dawn meal)." [At-Tabaraanee, Abu Na'eem]
Al Thareed, meaning literally "small pieces (of bread or food) which have been cut" is a traditional Gulf Arab dish which is even mentioned in the above hadeeth, has its variations in South Asia and the whole Arab states too. The Pakhtoons have versions, known as painda, randa chargha, or soobutt. This should ideally be made with very thin Pakhtoon bread. Further south, it is made with shredded whole-wheat flat bread or roti, hence it is called "roti ke tukray." It is also known in Urdu as sareed or suraid, the -s- being the Urdu articulation of Arabic -tha-. It is basically a liquid meat or chicken stew poured on top of shredded bread. Here is a Gulf Arab version, and here is a Pakhtoon recipe. Both recipes are highly worth checking out. There are many versions of this around the world, from fatta or similar dishes in other parts of the Arab world, to Mexican casserole with leftover tortillas, to Italian or French recipes using day old bread. It is basically a way to use up leftover bread and avoid waste. Perhaps that is why it is a blessed dish. The Arabian Gulf versions of thareed or margooga are sometimes eaten as an Eid dish, so it is simultaneously a humble and fancy dish.
Ingredients:
Mutton/Lamb boneless 1 kg
Chickpea (Kabuli Channa) 250g
Olive oil/ Canola oil 1 cup
Butter 1 tablespoon
Eggs (optional), unbeaten, 2-3
Onion chopped 2
Tomatoes (optional) chopped 2
Ginger paste (optional) 1 teaspoon
Garlic paste (optional) 1 teaspoon
Lemon juice 2-3 teaspoon
Fresh Parsley/Celery/ Coriander leaves for garnish
Bread (Roti/Chapatti) 8
Water 2 glass
Salt to taste
Black pepper 2 teaspoon
Coriander powder 2 teaspoon
Paprika powder 1/2 teaspoon
Pimento powder 1 teaspoon
Cardamom green powder 1/2 teaspoon
Cumin powder 1 teaspoon
Caraway whole 1 teaspoon
Honey 1 table spoon
Saffron 10 threads
Soak chickpea in enough water and 2 teaspoon of baking soda for 8 hours.
Now boil chickpea in enough water and keep aside aside.
Fry onion in oil till golden.
Now add ginger garlic paste, tomatoes, spices, honey and lemon juice, fry for 3-5 minutes.
Now add mutton and fry for 3-5 more minutes on high flame, and then cook on low flame till meat is tender. Add some water if needed. (Add unbeaten eggs during cooking after 10-15 minutes, if using).
Add boiled chickpea and butter, cook for 5-10 minutes.
Now add 2 glass of water to make thin gravy (Shorba/meat broth) and cook on simmering heat for 15 more minutes.
Garnish with Parsley leaves.
Delicious Tharid Curry is ready to serve.
In a serving bowl place pieces of bread at bottom, pour gravy over it and then chickpea and meat at top and serve.
You can separate meat and chickpea from gravy for your convenience earlier after cooking and before serving.
2
6 giant extra thin Afghan flat breads (pasti), these are available where I live, but you can sub any very thin naan for this if you like. The pasti where I live is roughly the length and width of 2 sheets of A-4 paper put together, and less than a cm thick. But really, any thin flatbread should do.
For the Shorba:
1/4 cup oil
1 chicken skinned and cut into 12 pieces
1 tsp. whole cumin seeds
1 large onion chopped finely
1 tbs garlic paste
1tsp ginger paste
2 fresh green chills finely chopped
2 fresh tomatoes pureed
1/2 tsp. haldi
1 tsp. red Chile powder
1 tbs Garam masala
1 tsp coriander powder
1 tsp dried fenugreek (qasoori methi)
2 tbs whipped yoghurt
3.5 cups water
a big dose of salt
1 tbs lemon juice
1 pinch garam masala for final ingredient
garnish: chopped fresh green chills, chopped cilantro, small chunks of butter or a few tsps.Ghee and lemon wedges
Heat oil in pan. Add cumin seeds and allow to sizzle. Add in chopped onions. Fry on high heat, stirring frequently until they become golden and have lost a lot of moisture. Stir in ginger garlic Chile paste. When the ginger garlic is golden, add in the turmeric and Chile powder. Quickly add in the tomato puree. Cook for a while until the tomatoes have lost their moisture and the oil has risen to the top. Add in the chicken and stir, still on high heat, until the chicken has all changed color. Add in yoghurt and stir for a moment. Pour in water. Add in Garam masala and coriander powder. Now you can salt the dish. You should add in double the amount of salt that you normally would for a waterless curry. The amount of salt should be enough so that the Shorba flavor doesn't become bland when mixed with the flatbread. I'd estimate 2 heaping teaspoons or more. When the water boils, cover and lower heat. Cook until chicken is done, maybe 25-30 minutes. When the Shorba (liquidy meat soup) is done, add in the fenugreek, a pinch of Garam masala, and lemon juice.
Set the shredded flatbread in a wide flat dish like a casserole dish. Using tongs, place the pieces of chicken on top of the bread. Then pour the Shorba on top of the bread. The bread should absorb the Shorba but it shouldn't be too liquid or soupy. Now add the garnish and serve.
You could also do this dish with bone in goat or lamb, adjusting cooking time of the Shorba as appropriate. Another variation would be to leave out the tomatoes and yoghurt
Tharid is a most famous dish in Muslim world. It is liked by Prophet Muhammad (Peace be upon him). Prophet Muhammad Said Ayesha surpassses other women s tharid surpasses other dishes.
Hazrat Salmaan (R) said that the Messenger of Allah (S) said: Blessings are found in three things, the Group (Al-Jama'ah), Ath-thareed (a type of food) and As-Sahoor (the Pre-dawn meal)." [At-Tabaraanee, Abu Na'eem]
Al Thareed, meaning literally "small pieces (of bread or food) which have been cut" is a traditional Gulf Arab dish which is even mentioned in the above hadeeth, has its variations in South Asia and the whole Arab states too. The Pakhtoons have versions, known as painda, randa chargha, or soobutt. This should ideally be made with very thin Pakhtoon bread. Further south, it is made with shredded whole-wheat flat bread or roti, hence it is called "roti ke tukray." It is also known in Urdu as sareed or suraid, the -s- being the Urdu articulation of Arabic -tha-. It is basically a liquid meat or chicken stew poured on top of shredded bread. Here is a Gulf Arab version, and here is a Pakhtoon recipe. Both recipes are highly worth checking out. There are many versions of this around the world, from fatta or similar dishes in other parts of the Arab world, to Mexican casserole with leftover tortillas, to Italian or French recipes using day old bread. It is basically a way to use up leftover bread and avoid waste. Perhaps that is why it is a blessed dish. The Arabian Gulf versions of thareed or margooga are sometimes eaten as an Eid dish, so it is simultaneously a humble and fancy dish.
Ingredients:
Mutton/Lamb boneless 1 kg
Chickpea (Kabuli Channa) 250g
Olive oil/ Canola oil 1 cup
Butter 1 tablespoon
Eggs (optional), unbeaten, 2-3
Onion chopped 2
Tomatoes (optional) chopped 2
Ginger paste (optional) 1 teaspoon
Garlic paste (optional) 1 teaspoon
Lemon juice 2-3 teaspoon
Fresh Parsley/Celery/ Coriander leaves for garnish
Bread (Roti/Chapatti) 8
Water 2 glass
Salt to taste
Black pepper 2 teaspoon
Coriander powder 2 teaspoon
Paprika powder 1/2 teaspoon
Pimento powder 1 teaspoon
Cardamom green powder 1/2 teaspoon
Cumin powder 1 teaspoon
Caraway whole 1 teaspoon
Honey 1 table spoon
Saffron 10 threads
Soak chickpea in enough water and 2 teaspoon of baking soda for 8 hours.
Now boil chickpea in enough water and keep aside aside.
Fry onion in oil till golden.
Now add ginger garlic paste, tomatoes, spices, honey and lemon juice, fry for 3-5 minutes.
Now add mutton and fry for 3-5 more minutes on high flame, and then cook on low flame till meat is tender. Add some water if needed. (Add unbeaten eggs during cooking after 10-15 minutes, if using).
Add boiled chickpea and butter, cook for 5-10 minutes.
Now add 2 glass of water to make thin gravy (Shorba/meat broth) and cook on simmering heat for 15 more minutes.
Garnish with Parsley leaves.
Delicious Tharid Curry is ready to serve.
In a serving bowl place pieces of bread at bottom, pour gravy over it and then chickpea and meat at top and serve.
You can separate meat and chickpea from gravy for your convenience earlier after cooking and before serving.
2
6 giant extra thin Afghan flat breads (pasti), these are available where I live, but you can sub any very thin naan for this if you like. The pasti where I live is roughly the length and width of 2 sheets of A-4 paper put together, and less than a cm thick. But really, any thin flatbread should do.
For the Shorba:
1/4 cup oil
1 chicken skinned and cut into 12 pieces
1 tsp. whole cumin seeds
1 large onion chopped finely
1 tbs garlic paste
1tsp ginger paste
2 fresh green chills finely chopped
2 fresh tomatoes pureed
1/2 tsp. haldi
1 tsp. red Chile powder
1 tbs Garam masala
1 tsp coriander powder
1 tsp dried fenugreek (qasoori methi)
2 tbs whipped yoghurt
3.5 cups water
a big dose of salt
1 tbs lemon juice
1 pinch garam masala for final ingredient
garnish: chopped fresh green chills, chopped cilantro, small chunks of butter or a few tsps.Ghee and lemon wedges
Heat oil in pan. Add cumin seeds and allow to sizzle. Add in chopped onions. Fry on high heat, stirring frequently until they become golden and have lost a lot of moisture. Stir in ginger garlic Chile paste. When the ginger garlic is golden, add in the turmeric and Chile powder. Quickly add in the tomato puree. Cook for a while until the tomatoes have lost their moisture and the oil has risen to the top. Add in the chicken and stir, still on high heat, until the chicken has all changed color. Add in yoghurt and stir for a moment. Pour in water. Add in Garam masala and coriander powder. Now you can salt the dish. You should add in double the amount of salt that you normally would for a waterless curry. The amount of salt should be enough so that the Shorba flavor doesn't become bland when mixed with the flatbread. I'd estimate 2 heaping teaspoons or more. When the water boils, cover and lower heat. Cook until chicken is done, maybe 25-30 minutes. When the Shorba (liquidy meat soup) is done, add in the fenugreek, a pinch of Garam masala, and lemon juice.
Set the shredded flatbread in a wide flat dish like a casserole dish. Using tongs, place the pieces of chicken on top of the bread. Then pour the Shorba on top of the bread. The bread should absorb the Shorba but it shouldn't be too liquid or soupy. Now add the garnish and serve.
You could also do this dish with bone in goat or lamb, adjusting cooking time of the Shorba as appropriate. Another variation would be to leave out the tomatoes and yoghurt
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