Vegetable Thareed

A vegetarian Emirati thareed with regag bread soaked in a warmly spiced tomato-and-vegetable stew with loomi.

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Thareed is built around the way thin bread absorbs a fragrant stew. In this meat-free version, pumpkin, potato, carrot and courgette create a satisfying broth while the regag bread gives the dish its characteristic texture.

Ingredients

• 6 regag bread or very thin flatbread (torn into large pieces)
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 15 g fresh ginger (grated)
• 3 tomatoes (chopped)
• 2 tbsp tomato paste
• 2 potatoes (cut into large chunks)
• 2 carrots (cut into thick pieces)
• 350 g pumpkin (cut into large cubes)
• 1 courgette (cut into thick pieces)
• 150 g green beans (trimmed)
• 2 dried limes loomi (pierced)
• 1.5 tsp ground cumin
• 0.75 tsp ground turmeric
• 1 tsp ground coriander
• 0.25 tsp ground cinnamon
• 2 tbsp neutral oil or ghee
• 1.5 litres vegetable stock
• 1.5 tsp salt (or to taste)
• 0.5 tsp black pepper
• 3 tbsp fresh coriander (chopped)

Step-by-step method

1. Heat the oil or ghee in a large pot over medium heat. Add the onion and cook for 5–6 minutes until soft, then add the garlic and ginger and stir for 30 seconds.
2. Add the chopped tomatoes and tomato paste and cook for 5 minutes until the tomatoes break down and the mixture becomes thick and glossy.
3. Stir in the cumin, turmeric, coriander and cinnamon for 20 seconds, then add the potatoes, carrots, pumpkin and pierced dried limes.
4. Pour in the vegetable stock, bring to a boil, then reduce to a steady simmer. Cover loosely and cook for 20 minutes.
5. Add the courgette and green beans and continue simmering for 12–15 minutes until all the vegetables are tender but still hold their shape. Taste and adjust salt and pepper.
6. Arrange the torn regag bread in a wide deep serving dish, layering the pieces so there are no large dry gaps.
7. Ladle some of the hot broth over the bread first and leave it for 1–2 minutes so the bread softens without turning completely mushy. Then spoon the vegetables and more broth over the top.
8. Finish with fresh coriander and serve immediately. Keep a little extra broth on the side so diners can add more as the bread continues absorbing liquid.