Thareed is a popular Middle Eastern dish, especially during Ramadan.

Traditionally, this dish consists of pieces of lamb cooked in a spiced broth, layered with pieces of flatbread. This is a hearty meal that provides complete nutrition after a day of fasting. According to Islamic history, Thareed is the favourite meal of the Prophet Mohammed, especially for Iftar.

For this recipe, Khalil uses beef brisket as the fat content will add more flavour and viscosity to the stew. Other beef cuts you can use are chuck roast, short rib, shank and rump.

Using a pressure cooker reduces cooking time and gives you a tenderer and juicier meat.

Storage tips: Store in an airtight container in the fridge for a week, or in the freezer for about a month.

Thaw, reheat, and serve with fresh pita/flatbread.