Ingredients with Measurements:
- 1 lb beef, cut into small cubes
- 2 cups of water
- 1 cup of milk
- 1 cup of flour
- 1/2 cup of butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of cumin
- 1 tsp of paprika
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the beef cubes and cook until browned on all sides.
4. Add the salt, black pepper, cumin, and paprika and stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour.
7. In a mixing bowl, whisk together the flour and milk until smooth.
8. Slowly pour the flour mixture into the pot, stirring constantly to avoid lumps.
9. Simmer for an additional 30 minutes, stirring occasionally.
10. Add the chopped fresh parsley and stir to combine.
11. Serve hot with your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Beef can be substituted with lamb or chicken.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with olive oil or coconut oil.
Variations:
- Add diced potatoes and carrots for a heartier meal.
- Use vegetable broth instead of water for a vegetarian version.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a whisk to ensure the flour mixture is smooth and free of lumps.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a deep bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley, chopped green onions, or a dollop of sour cream.
Pairings:
Serve with rice, couscous, or bread.
Suggested side dishes:
Roasted vegetables, steamed broccoli, or a green salad.
Troubleshooting advice:
- If the tharida is too thick, add more water or milk to thin it out.
- If the tharida is too thin, simmer for a longer time to thicken it.
Food safety advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tharida is a traditional Arabic dish that is typically made with lamb or chicken. It is a hearty stew that is often served during special occasions.
Flavor profiles:
Savory, slightly spicy, and creamy.
Serving suggestions:
Serve hot with your favorite side dishes.
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Region: Egyptian