Tharid

Tharid
	Tharid
Alternative names	Tharid
Type	Stew
Course	Main course
Place of origin	Arabian Peninsula
Region or state	North-Africa, Middle-East and Southeast Asia
Serving temperature	Main dish
Main ingredients	Bread, vegetable or meat broth
	Cookbook: Tharid; Media: Tharid;

Tharid (Arabic: ثريد, also known as trid, taghrib, tashreeb or thareed) is a traditional Arab dish made from pieces of bread in a vegetable or meat broth. It is typically consumed in especially the holy month of Ramadan and is quite popular in Arabia.

Origin[]

The dish belongs to Arabian cultures. The dish is notable in that it was mentioned in a number of hadith attributed to the Prophet Muhammad, in which he said that tharid was the best among all dishes, and that it was superior to other dishes in the way that Aisha was superior to other women.^[1]

Spread[]

Tharid is not only widespread in the Arabian Peninsula, but also in North Africa, where it is known as trid, and even in Xinjiang, where it is known as terit. Multiple variations of the recipe were brought to Spain by the Moors. The Moroccan rfissa is created by layering cooked meat between paper thin layers of pastry dough (Warqa). In Syria, a similar dish named Fatteh is made by a mix of roasted and minced Flatbread with yogurt and cooked meat. In Indonesia, tharid is known via Malay cuisine, due to Arab influences on Malay culinary culture.^[2]

Consumption[]

Dipping the bread into the broth, and eating it with the meat is the simplest method of eating tharid. Another variation involves stacking the bread and the meat in several layers.