Thareed

Instructions

1. Brown the pieces of meat in the oil in a large casserole dish for 5 minutes.
2. Add the sliced onion and garlic, then sauté for 5 minutes until translucent.
3. Stir in the chopped tomatoes, turmeric, paprika, cumin, salt and pepper, and simmer for 5 minutes.
4. Pour in the water, bring to a boil, skim, then cover and cook over low heat for 45 minutes.
5. Add the potatoes and carrots cut into large chunks, then cook for 15 minutes.
6. Add the zucchini in rounds and cook for 10 more minutes until the vegetables are tender.
7. Meanwhile, tear the flatbreads into pieces in a large deep dish.
8. Ladle a generous amount of broth over the bread, then arrange the meat and vegetables on top and serve hot with a lemon wedge.