The Arabian Nights Cookbook by Hebeeb Salloum

Author:Hebeeb Salloum
Language: eng
Format: epub, mobi
ISBN: 978-1-4629-0524-9
Publisher: Tuttle Publishing

LAMB IN A SAVORY SAUCE

WITH PITA BREAD Thareed

This dish, which consists of lamb in a savory sauce over Pita Bread (page 122), is like an Arab Gulf version of Irish beef stew over biscuits. Perhaps the Irish picked up this way of serving stew from the Spanish Moorish slaves when the ships of the Armada were wrecked on Irish shores. Or perhaps it was brought back to the country with returning Crusaders. Thareed dishes are found in the medieval Arab culinary texts and commonly contain broken pieces of bread drenched in a rich broth or sauce with meat and vegetables. This Bedouin dish was cooked in the Arabian Peninsula long before Islam. According to the Prophet Muhammad, Thareed was considered a dish superior to other foods and, in fact, it is said that his great-grandfather, Hashim, was the first to make the dish. It continued to be eaten throughout the Arab lands and, later, with conquests and time, it reached the tables of Moorish Spain. Thareed has continued to be popular until our times in one version or another throughout the Arab World. It is traditionally made with lamb, but beef or chicken can be used as substitutes.

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