This traditional Saudi dish is made by pouring a hearty lamb and vegetable stew over pieces of thin flatbread. Simple and filling, it has been served at family tables for generations and is one of the region’s oldest recipes.
Brown the lamb in oil over medium-high heat for 10 minutes, until browned on all sides.
Add the onion and cook for 6 minutes. Stir in the tomato and allspice.
Add the water, cover, and simmer over low heat for 35 minutes, until the lamb is tender.
Add the potatoes, carrots, and zucchini. Cook for 15–18 minutes more and season with salt.
Place the pieces of flatbread on a serving platter, pour the hot stew over them, and serve.
Store the stew in a sealed container in the refrigerator for up to 3 days. Add the bread just before serving.
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