.JPG) Tharid | |
| Alternative names | Trid, taghrib, tashreeb or thareed |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | Mecca,Saudi Arabia |
| Region or state | North Africa,Middle East andSoutheast Asia |
| Serving temperature | Main dish |
| Main ingredients | Bread, vegetable or meatbroth |
Tharid also known astrid,taghrib,tashrib,tashreeb orthareed is abread soup that originates fromMecca,Saudi Arabia, anArab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbledflatbread moistened with broth or stew.[1] Historically, the flatbread used was probably stale and unleavened.[2] As an Arabnational dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophetMuhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the prophet's favorite food.[3]
It is a commonRamadan dish.[4]
The dish is a mainstay of Arab culture, notable in that it is mentioned in a number ofhadith attributed to the Islamic prophetMuhammad, in which he said that tharid was the best of all dishes, being superior to all others in the same way that his beloved third wife, the wise young Aishah, was superior to all other women.[5]
Tharid is not only widespread in theArabian Peninsula, but also inNorth Africa, where it is known astrid; Turkey, where it is known astirit; and even inXinjiang, where it is known asterit. Multiple variations of the recipe were brought toSpain by theArabs. The Moroccanrfissa is created by ladling a chicken and lentil stew on top of thin crepe-like flatbread (warqa) that has been cut into long thin pieces. InSyria, a similar dish namedfatteh is a mix of roasted and mincedflatbread withyogurt and cooked meat. InIndonesia, tharid is known viaMalay cuisine, due toArab influences onMalay culinary culture.[6]
The dish also spread intoPortugal, where it evolved to be a bread soup with cilantro, garlic, and eggs known asaçorda Alentejana.[7]
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.
It is a commonRamadan dish.[4]
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