My First Recipe Post: Tharid – A Taste of Tradition

Let’s fill the gap until I find a truly inspiring topic to write about with something close to my heart: food. Anyone who knows me well knows that I love food. I’m not the type to overeat or indulge excessively, but I do love to savor every bite. Food, for me, is an experience—a way to connect with culture, history, and even the people of the past. And yes, I’m the kind of person who can spend hours browsing food pictures and videos, much to my husband’s amusement.

“Why are you so obsessed with food?” he’ll ask, or “Are you hungry again? Craving something?” But it’s not about hunger or cravings. It’s deeper than that.

I JUST LOVE FOOD.

Especially traditional food. There’s something magical about dishes that have stood the test of time, recipes passed down through generations. I’m drawn to the authenticity of traditional cooking—not the fancy, modernized versions you find in restaurants, but the real deal. The kind of cooking that uses original ingredients, the ones that tie you to the past.

And here’s my little philosophy: when you eat traditional food, you’re not just tasting flavors—you’re connecting with history. You’re experiencing the same tastes, the same joys, that people centuries ago did. It’s a beautiful thought, isn’t it? Food becomes a bridge across time.

So, when I stumbled upon Tharid—a traditional meat stew often mentioned in Islamic tradition—I knew I had to try it. Tharid holds a special place in Islamic history. It was said to be the favorite dish of our beloved Prophet Muhammad (s.a.w.), who even compared his wife ‘Aisha (r.a.) to it:

Narrated Anas bin Malik: Allah’s Messenger (ﷺ) said, “The superiority of `Aisha r.a. over other women is like the superiority of Tharid to other meals.” – Sahih al-Bukhari 3770 | Book 62, Hadith 117.

How could I not want to taste something so beloved by the Prophet (s.a.w.)? To me, comparing someone to their favorite dish is the ultimate form of love and admiration. It’s poetic, romantic, and deeply personal.

But here’s the thing: Tharid isn’t just one specific recipe. It’s essentially a meat stew, and its variations depend on the region, the available ingredients, and personal preferences. It can be made with lamb, beef, or even chicken, and served with bread or rice. The core idea is simple: tender meat, hearty vegetables, and a rich, flavorful broth.

As someone living in Southeast Asia, finding an authentic Tharid recipe wasn’t easy. There aren’t many Arabian restaurants around here, and even fewer that serve traditional dishes like Tharid. So, I decided to take matters into my own hands. I scoured the internet, watched countless videos, and pieced together a recipe that felt as close to the original as possible.

The key to an authentic Tharid lies in the spices. Thankfully, I had a stash of high-quality spices imported from India and Sri Lanka. Trust me, the difference in flavor and aroma is night and day compared to the bland spices available locally. For this recipe, I made my own Bzar spice mix, which adds a distinct Arabian twist to the dish.

Bzar Spice Mix

¼ cup black peppercorns
¼ cup cumin seeds or powder
¼ cup coriander seeds or powder
1 tbsp. cloves
1 tbsp. green cardamom pods
3 dried red chilies
2 cinnamon sticks or powder
1 whole nutmeg or powder
1½ tbsp. minced ginger
1 tbsp. minced turmeric

Procedure:
Grind all the spices (except ginger and turmeric) into a fine powder. If you’re short on time, you can use a mix of whole and pre-ground spices. Stir in the ginger and turmeric, and store the mix in an airtight container. It’ll last up to a year and can be used to add an Arabian flair to other dishes.

Tharid Recipe

Ingredients:

• ¼ cup vegetable oil
• 3 lbs. bone-in lamb shoulder (or beef), cut into stew pieces
• 2 tbsp. Bzar spice mix
• 5 whole cloves
• 2 red chilies
• 2 medium red onions, chopped
• 6 cloves garlic, minced
• 1 (4″) piece ginger, peeled and minced
• 1 tbsp. ground cumin
• 1 tsp. freshly ground black pepper
• ¼ tsp. ground cardamom
• 4 small tomatoes, chopped
• 2 bay leaves
• 15 baby potatoes (or chickpeas)
• 2 medium carrots, peeled and halved
• 2 small zucchinis, halved
• 2 large green or bell peppers
• Salt to taste
• 4 pieces of roti, chapati, or paratha (for serving)

Main Procedure:

1. Meat: Heat oil in a large pot over medium-high heat. Season the meat with Bzar and brown it on all sides. Set aside.
2. Spices & Veggies: In the same pot, add cloves, chilies, and onions. Cook until the onions caramelize. Add garlic, ginger, cumin, pepper, cardamom, tomatoes, and bay leaves. Cook until the tomatoes soften, then add 1 cup of water.
3. Stewing: Add potatoes and carrots, simmer for 10 minutes. Transfer everything to a larger pot, add the meat (with drippings), and peppers (reserve some for garnish). Pour in 12 cups of water, season with salt, and bring to a boil. Reduce heat and simmer for 1.5–2 hours, until the meat is tender.
4. Finishing Touches: When the liquid has reduced and thickened, add the zucchini and reserved peppers. Serve hot with toasted bread.

The result? A rich, aromatic stew that’s both comforting and deeply satisfying. My husband loved it, and I shared it with my sister, who couldn’t stop raving about it. While I haven’t had the chance to taste Tharid in the UAE, I’m proud of my version. It’s a humble attempt to connect with a tradition that spans centuries.

Next up, I plan to pair Tharid with Talbina, a soothing barley-based dish, and swap thepotatoes for chickpeas. Perfect for the upcoming Ramadan, In Shaa’ Allah.

So, there you have it—my take on Tharid. It’s more than just a recipe; it’s a journey through history, culture, and faith. And if my kitchen adventures inspire you to try something new, then my work here is done.

Bon appétit—or as we say, Bismillah wa barakatullah!