Thrud (Deiri tharid)

Thrud is the Euphrates branch of the old Arab tharid tradition, named the way the Deir ez-Zor dialect says it. Clay-oven or saj bread is torn and spread across a wide mansaf tray, rich lamb broth is poured over it, and rice with meat or an okra and lamb stew goes on top. People in Deir ez-Zor call it “the mansaf of Deir ez-Zor” to set it apart from the Bedouin mansaf.

The okra version comes first

The version the city talks about most is thrud al-bamya. It uses Deiri okra, a large variety whose pods reach 7 cm. The lamb is local. Tomatoes are squeezed and strained so only the juice goes in, with plenty of garlic and ghee. Before the bread goes onto the tray it is lightly toasted over the fire; locally this is called mqammar.

When it is cooked

In summer, during okra season, it comes to the table most days of the week. In Ramadan it is the main plate at iftar. For winter the okra is threaded on strings and dried, so okra thrud can be made all year. In Raqqa, on the wedding day, the groom’s family gives a feast called sobha, and this is the dish on its trays.

How it differs from bajariyeh and fatteh

Bajariyeh, from the same city, also puts bread at the bottom of the tray, but covers it with lamb cooked in ghee rather than broth. Thrud is also confused with the fatteh of Damascus; fatteh has yoghurt and chickpeas, thrud has neither. The bread drinks the broth, and that is where the taste comes from. Hbeit, another Deir ez-Zor dish, also has broth, but it is cooked with dates and safflower and is a separate plate.

Where to eat it

It is a home dish, cooked at family tables, weddings and iftar gatherings in Deir ez-Zor, Mayadin and Raqqa. There is no verified information about restaurants serving it ready; the usual way to see the tray is to be invited.