Middle Eastern Recipes > Soups & Stews > Tharid >
Tharid
Qatari lamb & chickpea stew
3 C dry chickpeas
3 LBS lamb, cut into bite-sized pieces
8 C cold water
4 C onions, finely chopped
2 tsp. ground coriander
1/2 C fresh coriander, finely chopped
2 tsp. caraway seeds
2 tsp. black pepper
6 eggs
1 TBS salt
1/2 tsp. saffron in 2 TBS water
1/2 C honey
2 C breadcrumbs
6 round pita breads, quartered
Fresh coriander & chopped tomato (for garnish; optional)
Place chickpeas in a large bowl; cover with cold water and allow to soak overnight. Next day, drain the chickpeas and set aside. Place lamb in a large cooking pot; cover with eight cups cold water. Bring to a boil; skim off foam. Add the chickpeas, onions, ground and fresh coriander, caraway seeds and black pepper; return mixture to a boil and then reduce heat. Break eggs directly into cooking pot so they poach in the stew. Cook stew for about one hour to ninety minutes or until chickpeas are soft and lamb is tender. Add salt and saffron. Remove 1/2 cup broth; mix together with honey in a bowl and then pour mixture back into stew. Return to a boil; cook and stir for about three minutes. Place pita wedges in the bottom of a serving bowl; pour stew over the top. Serve. Garnish with extra fresh coriander or chopped tomato if desired.
Historical Note: Tharid is said to be Prophet Muhammad's favorite meal. The recipe was derived from a 13th-century Andalusian cookbook by an anonymous author; also known as The Book of Cooking in Maghreb & Andalus in the Era of Almohads.
*Tharid image (C) Munvar Shaik (2011). Used under the GNU Free Documentation and Creative Commons Attribution-Share Alike 3.0 Unported licenses.
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