Fereed (Bread And Meat Broth Soup)
The Quirky Foodster Team
Ingredients
- Lamb or chicken, cut into pieces — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Large onion, chopped — 1
- Garlic cloves, minced — 3
- Ground turmeric — 1 tsp
- Ground cumin — 1 tsp
- Ground cinnamon — 1/2 tsp
- Dried black limes (loomi), pierced — 2
- Water or stock — 1.5 L (6 cups)
- Salt and black pepper, — to taste
- Thin Emirati flatbread (regag or similar), torn into pieces — 4 pieces
- Fresh cilantro, chopped, for garnish
Method
- Heat the oil in a large pot over medium-high heat. Brown the meat on all sides, about 6–8 minutes.
- Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for a further minute until fragrant.
- Stir in the turmeric, cumin, and cinnamon, cooking for 1 minute to toast the spices.
- Add the pierced dried limes and pour in the water or stock. Bring to a boil, then reduce heat, cover, and simmer for 1–1.5 hours until the meat is very tender.
- Season the broth with salt and pepper to taste.
- Remove the meat from the pot and set aside, keeping warm.
- Arrange the torn bread pieces in a large serving dish. Ladle the hot broth generously over the bread, allowing it to soak and soften for 3–5 minutes.
- Top with the tender meat pieces, garnish with fresh cilantro, and serve immediately while hot.
Introduction: Fereed is a comforting Emirati dish of thin flatbread layered in a rich, spiced meat broth, allowing the bread to soak up the savory liquid until soft and stew-like.
Cultural Background: Fereed is a comforting Emirati dish of thin flatbread layered in a rich, spiced meat broth, allowing the bread to soak up the savory liquid until soft and stew-like. Closely related to the wider Gulf tradition of bread-based broth soups, fereed is often prepared for family gatherings and is valued for the way it transforms humble bread and broth into a deeply satisfying, nourishing meal.
Tips: Use a slightly stale or firmer flatbread, as very fresh, soft bread can disintegrate too much when soaked in the hot broth. Let the bread soak for a few minutes before serving so it fully absorbs the broth's flavor without becoming completely mushy. The broth can be made ahead and reheated, assembling the bread and meat just before serving for the best texture.
Variations: Add cooked chickpeas to the broth for extra heartiness. Some versions include a handful of dried lentils, added earlier in the cooking process to soften fully. Vegetarian version: omit the meat, use a rich vegetable stock, and add extra vegetables and chickpeas.
Storage: Store the broth and meat separately in an airtight container in the refrigerator for up to 3 days; assemble with fresh bread just before serving.
Reheating: Reheat the broth and meat in a pot over medium heat until piping hot, about 6–8 minutes, then pour over freshly torn bread to serve.
FAQs:
Q: What type of bread works best for fereed?
A: A thin, slightly firm flatbread like regag holds up best when soaked in the hot broth without disintegrating too quickly.
Q: Can I prepare fereed in advance?
A: The broth and meat can be made ahead and reheated, but the bread should be added fresh just before serving to preserve the right texture.
Q: Is fereed similar to other Gulf bread soups?
A: Yes, it belongs to a wider family of bread-and-broth dishes found across the Gulf region, each with its own regional spicing and bread type.
- Lamb or chicken, cut into pieces — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Large onion, chopped — 1
- Garlic cloves, minced — 3
- Ground turmeric — 1 tsp
- Ground cumin — 1 tsp
- Ground cinnamon — 1/2 tsp
- Dried black limes (loomi), pierced — 2
- Water or stock — 1.5 L (6 cups)
- Salt and black pepper, — to taste
- Thin Emirati flatbread (regag or similar), torn into pieces — 4 pieces
- Fresh cilantro, chopped, for garnish
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