Tharid
Dubai, United Arab Emirates
This slow-cooked stew of lamb and vegetables is layered over thin, crispy flatbread called Regag. As the stew sits, the flatbread absorbs the rich, spiced broth, softening into a delicious, savory pudding.
Why locals eat it
Tharid has ancient origins, with historical records associating it with early Islamic traditions. It remains highly popular during Ramadan for its nourishing and comforting properties.
Local tip
Eat it with your hands using a piece of dry Regag flatbread to scoop up the softened layers and tender meat.
Typically made with
Regag bread, Lamb or chicken, Potatoes, Marrow, Tomato paste, Bezar spice blend, Onions. Recipes vary — always check with the vendor if you have allergies.