{{Short description|Traditional Arab stew often consumed during Ramadan}} {{Infobox prepared food | name = Tharid | image = Tharid. (cropped).JPG | image_upright = 1.2 | caption = Tharid | alternate_name = Trid, taghrib, tashreeb or thareed | country = Arabian Peninsula | region = North Africa, Middle East and Southeast Asia | place_of_origin = Mecca, Saudi Arabia | course = Main course | type = Stew | served = Main dish | main_ingredient = Bread, vegetable or meat broth | variations = | calories = | other = }} '''Tharid''' ({{langx|ar|ثريد}}) also known as ''thareed, trid'', ''fareed'', ''tashrib'', ''tashreeb'' or ''taghrib'' is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew.<ref>{{Cite book |title=Eat Your Words: The Definitive Dictionary for the Discerning Diner|last=Convery|first=Paul|publisher=Mango Media Inc.|year=2019 |isbn=9781642501353 |url=https://books.google.com/books?id=KFHGDwAAQBAJ}}</ref> Historically, the flatbread used was probably stale and unleavened.<ref>{{cite book|editor-last=Curtis |editor-first=Edward |title=Encyclopedia of Muslim-American History|url=https://books.google.com/books?id=owZCMZpYamMC&pg=PA237|year=2010|publisher=Infobase Publishing|page=127|isbn=9781438130408 }}</ref> As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the prophet's favorite food.<ref>{{Cite book|url=https://books.google.com/books?id=H7MwDwAAQBAJ|title=Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes|last=Zaouali|first=Lilia|publisher=University of California Press|date=September 2009|isbn=978-0-520-26174-7|page=xiii|language=en|access-date=May 19, 2022}}</ref>
It is a common Ramadan dish.<ref name=":0">{{Cite web |last=St John |first=Bill |date=2022-09-27 |title=One of the Prophet Mohammed's favorite dishes is Tharid, a delicious stew |url=https://www.uchealth.org/today/tharid-emirati-lamb-stew-prophet-mohammed-favorite-stew/ |access-date=2024-05-20 |website=UCHealth Today |language=en-US}}</ref>
==Origin== The dish is a mainstay of Arab culture, notable in that it is mentioned in a number of hadith attributed to the Islamic prophet Muhammad, 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.<ref name="Ph.D.Walker2014">{{cite book|author1=Coeli Fitzpatrick Ph.D.|author2=Adam Hani Walker|title=Muhammad in History, Thought, and Culture: An Encyclopedia of the Prophet of God [2 volumes]|url=https://books.google.com/books?id=2AtvBAAAQBAJ&pg=PA214|date=25 April 2014|publisher=ABC-CLIO|isbn=978-1-61069-178-9|page=214}}</ref>
==Spread== Tharid is not only widespread in the Arabian Peninsula, but also in North Africa, where it is known as ''trid''; Turkey, where it is known as ''tirit''; and even in Xinjiang, where it is known as ''terit''. Multiple variations of the recipe were brought to Spain by the Arabs. The Moroccan rfissa 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. In Syria, a similar dish named fatteh is a mix of roasted and minced flatbread with yogurt and cooked meat. In Egypt, it is pronounced ''fatta'' being roasted bread with meat, but also includes rice. In Indonesia, tharid is known via Malay cuisine, due to Arab influences on Malay culinary culture.<ref name="Delicious Malay">{{cite web|url=https://www.womensweekly.com.sg/gallery/food/asian-recipes/delicious-malay-recipes-hari-raya-dishes/|title=22 Delicious Malay And Indonesian Dishes The Whole Family Will Love|date=17 May 2020|publisher=Women's Weekly}}</ref>
The dish also spread into Portugal, where it evolved to be a bread soup with cilantro, garlic, and eggs known as açorda Alentejana.<ref name="Rei">{{cite web |last1=Rei |first1=António |title=A Açorda. Uma sopa de pão, da Alta Idade Média à atualidade |url=https://run.unl.pt/bitstream/10362/20916/1/acorda.pdf |access-date=23 May 2021 |publisher=NOVA University Lisbon}}</ref>
==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.
It is a common Ramadan dish.<ref name=":0" />
==Gallery== <gallery> File:LambTharid1.jpg|Lamb tharid, dry File:LambTharid2.jpg|Lamb tharid soup File:Acorda09 (cropped).jpg|Portuguese açorda Alentejana File:Iraqi Tashrib Guṣ 02.jpg|Iraqi tashrib guṣ </gallery>
==See also== * Tajine * Tanjia * Harira * Couscous * Bastilla * Tharida
==References== {{reflist}}
==Notes== * Alan Davidson: The Oxford Companion to Food, 2nd. ed. Oxford 2006, Article ''Tharid'', P. 794
{{Indonesian cuisine}}
Category:Stews Category:Arab cuisine Category:Saudi Arabian cuisine Category:Emirati cuisine Category:Yemeni cuisine Category:Qatari cuisine Category:Indonesian cuisine Category:Moroccan cuisine Category:Indonesian Arab cuisine Category:Malay cuisine Category:Uyghur cuisine Category:Turkish stews Category:Indonesian stews Category:National dishes Category:Bread soups Category:Ramadan