AI-generated photo.
Gulf · Iconic, Hejaz · Saudi Arabia
Tharid
Also called ثريد
Tharid (ثريد), a Hejaz plate from Saudi Arabia.
Pai editors’ mark 5 / 5
Plan, list, and collections
Tharid is cooked in Hejaz as its own plate, not as a copy of a restaurant menu. Simmer the lamb with vegetables until the broth is rich, then lay it over torn bread so the bread drinks the sauce. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
79
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 36%
- Carbs 39%
- Fat 25%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 35.8 g of protein in the serving.
Watch · Low sodium
About 804 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Lamb leg176 kcal
- Pita138 kcal
- Olive oil31 kcal
- Canned crushed tomato16 kcal
- Carrot12 kcal
- Yellow onion12 kcal
Glycemic load
Estimated glycemic load for this count: 25.6. The bands come from the ingredient table.
Portion
One serving, as written, is about 394 kcal.
Allergens. Gluten, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 394 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 394 kcal | 20% |
| Protein | 35.8 g | 72% |
| Carbohydrate | 39 g | 14% |
| Fiber | 3.6 g | 13% |
| Total sugars | 6.4 g | 13% |
| Fat | 11 g | 14% |
| Saturated fat | 2.7 g | 14% |
| Cholesterol | 92 mg | 31% |
| Sodium | 804 mg | 35% |
| Potassium | 914 mg | 19% |
| Calcium | 112 mg | 9% |
| Iron | 5.1 mg | 28% |
| Magnesium | 70 mg | 17% |
| Zinc | 5.2 mg | 47% |
| Vitamin A | 260 mcg | 29% |
| Vitamin C | 14.5 mg | 16% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E · estimate | 1.9 mg | 13% |
| Vitamin K · estimate | 38 mcg | 32% |
| Thiamin (B1) | 0.6 mg | 51% |
| Riboflavin (B2) | 0.5 mg | 35% |
| Niacin (B3) | 10.4 mg | 65% |
| Vitamin B6 · estimate | 0.4 mg | 21% |
| Folate | 95 mcg | 24% |
| Vitamin B12 | 2.3 mcg | 96% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Sodium is on the higher side. The swaps below pull it down.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Lamb leg4 pieces560 g
Pita4 pitas200 g
Carrot2 carrots120 g
Zucchini1 zucchini150 g
Canned crushed tomato1 cup240 g
Yellow onion1 onion120 g
Ground cumin0.5 tsp2 g
Ground coriander0.5 tsp2 g
Kosher salt0.5 tsp3 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Tharid. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, pita, carrot, zucchini, canned crushed tomato, yellow onion, ground cumin, ground coriander, kosher salt, olive oil. Tharid is cooked in Hejaz as its own plate, not as a copy of a restaurant menu. Simmer the lamb with vegetables until the broth is rich, then lay it over torn bread so the bread drinks the sauce. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Tharid is cooked in saudi arabia. Also called ثريد. Skim the foam once, then stop stirring so the broth stays clear.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Tharid, until the edges take a little color. Add the herb at the end so it stays green and fragrant.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Tharid at a quiet simmer, about 195°F / 90°C. Start checking at 32 minutes. Tharid is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 32 min
- 🇸🇦 Saudi ArabiaMiddle Easticon-saudi-arabia-tharid-step-4
Tharid, step 5
Step 5 · Tharid
5Check the center of Tharid, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇸🇦 Saudi ArabiaMiddle Easticon-saudi-arabia-tharid-step-5
Tharid, step 6
Step 6 · Rest 5 min
6Rest Tharid for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in saudi arabia, with the sauce or garnish that belongs to it. Film Tharid in this shot order and no other: tongs turning one piece; beans or grains tender at the edge of a bite; a quiet simmer with small bubbles; steam rising off the finished plate. Slate words for the editor: mortar, honeyed, frost, zestline, quartz, iron, drizzle, crisp, undercrust, nectar.
Rest 5 min
How you know it is done
Tharid is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Tharid looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Tharid turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Tharid, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Tharid is one of the plates people ask for by name from Hejaz.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Simmer the lamb with vegetables until the broth is rich, then lay it over torn bread so the bread drinks the sauce.
Allergens in the required list: Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.