Qatari Thareed Vegetable Bread Stew

Ingredients

• 2 pieces flatbread, torn
• 3 cups mixed vegetables
• 2 cups vegetable stock
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground turmeric
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the olive oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden at the edges.
2. Add the garlic and turmeric and stir for 30 seconds, until the turmeric loses its raw, dusty smell.
3. Add the mixed vegetables and toss for 3 minutes so they take on the spiced oil, then pour in the stock and 1 cup water.
4. Bring to a boil, then reduce to a simmer and cook uncovered for 20 to 25 minutes, until the vegetables are completely tender and the broth has reduced by about a third.
5. The broth needs to be strongly flavoured and slightly over-seasoned at this point, because the bread will absorb it and dilute everything. Taste and correct the salt now.
6. Crush a few pieces of the softest vegetable against the side of the pot to thicken the broth.
7. Line a wide serving bowl with the torn flatbread in an overlapping layer and ladle the hot stew and all its liquid over the top.
8. Let it stand for 3 to 4 minutes so the bread softens through but still holds its shape, then finish with the fresh herbs and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.