|Foods from the Sunnah: Thareed|
‘The most liked food of the Prophet sallallahu alaihi wa sallam was Thareed of bread and Thareed of Hays.’ (Abu Dawood) The first is, ‘…to crumble bread and add it to gravy…’ (Awnul Ma’bood)
Hays is another type. Of the breads available to us, the closest to the bread of the Hadith would be pita bread, although the Prophet sallallahu alaihi wa sallam ate coarse bread made of unsifted flour. It is established from a Hadith that gourd was added to Thareed. Since it is a general Sunnah to eat salt with food, salt could also be said to be an ingredient of Thareed.
700 year old Muslim recipe for Lamb Thareed
It may not be the exact Thareed of the Hadith, but Thareed is part of the Muslim heritage:
3 cups chickpeas | 3 lbs lamb, cut into bite-sized cubes | 8 cups water | 6 cups finely chopped onion 2 tsp ground coriander | ½ cup finely chopped fresh coriander | 2 tsp caraway seeds | 2 tsp pepper | 6 eggs | 1 tbsp salt | ½ tsp saffron in 2 tbsp water | ½ cup honey | Enough stale bread for 2 cups of crumbs | 6 rounds pita bread, quartered
Put chickpeas into a large bowl, cover with cold water and soak overnight. The next day, drain chickpeas and set aside. Put the lamb into a large stew pot and cover with cold water. Bring to a boil and skim off foam that rises to the top. Add chickpeas, onion, ground and fresh coriander, caraway seeds and pepper; return to a boil, then reduce heat. Break eggs directly into pot so they will poach with the stew. Let the stew cook for an hour to an hour and a half, until chickpeas are done and the lamb is tender. Add salt and saffron, then remove ½ cup of broth from the pot, mix together with honey, and pour back into the pot. Return to a boil and boil vigorously for 3 minutes. Put pita wedges in the bottom of the serving bowl and pour tharid over them; or serve pita wedges alongside the tharid so guests may put a few in the bottom of an individual soup bowl, then spoon the stew over the bread.
Adapted from SANHA article
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