Thareed is a popular Emirati dish which especially popular during Ramadan, when it’s cooked daily. Thareed made using Ragag, crispy flat bread, layered in a meat broth, named Saloona. This dish is light for a stomach, that’s why it’s very popular in Ramadan.
- Break Ragag bread into pieces and arrange on a plate.
- Pour a hot liquid from the stew over bread pieces. Mix well with a spoon for a minute.
- Arrange meat and vegetable pieces on top. Serve hot (you can eat the leftover thareed by simply making it hot in a microwave).