Thareed Laham / Dijaj Emirati (Slow-Simmered Loomi, Potato & Zucchini Stew over Crispy Regag Bread) – Authentic United Arab Emirates Recipe

Ingredients for Thareed Laham / Dijaj Emirati (Slow-Simmered Loomi, Potato & Zucchini Stew over Crispy Regag Bread) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender beef or chicken pieces, prepped into bite-sized pieces
• 1.5 cups large chunks of potato, washed and trimmed
• 1 cup zucchini
• 1 medium onion and 3 cloves garlic, finely minced with pierced black limes (loomi)
• 1.5 tbsp traditional United Arab Emirates seasoning (Emirati bzar spice (cinnamon, cardamom, cumin, turmeric), garlic, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and pierced black limes (loomi) for 3–4 minutes until fragrant.
2. Stir in Emirati bzar spice (cinnamon, cardamom, cumin, turmeric), garlic, cilantro and toast for 45 seconds to release the essential oils of United Arab Emirates's kitchen.
3. Add tender beef or chicken pieces and large chunks of potato, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in zucchini, adjust seasoning, and ladle steaming hot into deep bowls.